Skripsi

PENGARUH KONSENTRASI LARUTAN DAUN PEPAYA (Carica papaya) TERHADAP KADAR LEMAK, ASAM LEMAK BEBAS DAN pH TELUR ASIN

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Penilaian

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Salted eggs are preserved eggs made by soaking them in a salt solution or covering them with a mixture of salt and other materials such as ash or clay, however the preservation process can alter the chemical properties of salted eggs. The salting process can lead to an increase in fat content, the formation of free fatty acids, and changes in the pH of the eggs. The addition of natural bioactive compounds such as tannins and flavonoids contained in papaya leaves (Carica papaya) during the salting process is suspected to reduce fat content, decrease free fatty acids, and help maintain a stable pH in the eggs. This study aims to evaluate the effect of papaya leaf solution on the chemical properties of salted eggs, including fat content, free fatty acid (FFA) levels, and pH. The research was conducted from November to December 2024 at the Laboratory of Processing Chemistry and Sensory Analysis of Agricultural Products, Faculty of Agriculture, Sriwijaya University. This study used a completely randomized design (CRD) consisting of 5 treatments and 4 replications: P0 (Control): 1 liter of water + 200 grams of salt, P1: 1 liter of water + 150 grams of papaya leaves + 200 grams of salt, P2: 1 liter of water + 200 grams of papaya leaves + 200 grams of salt, P3: 1 liter of water + 250 grams of papaya leaves + 200 grams of salt, P4: 1 liter of water + 300 grams of papaya leaves + 200 grams of salt. The observed parameters included fat content, free fatty acid (FFA) content, and pH value. Data were analyzed using analysis of variance (ANOVA), and if a significant difference was found, the analysis was continued with Duncan’s multiple range test (DMRT). The results showed that the addition of papaya leaf solution had a significant effect (P0.05) on fat content. The lowest average FFA content was found in P1 (2.64 mg/g), while the highest was in P3 (3.69 mg/g). The lowest average pH value was observed in P2 (6.75), and the highest in P0 (7.17). The lowest average fat content was found in P3 (37.14%), and the highest in P2 (47.12%). It can be concluded that the addition of papaya leaf (Carica papaya) solution is effective in reducing free fatty acid (FFA) content and in maintaining a stable pH value in salted eggs, although it has not yet proven effective in reducing fat content. The concentration of papaya leaf solution that produced the best result in terms of free fatty acid level and maintained a stable pH value of salted eggs was treatment P1 (15% papaya leaf solution).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507004457	T179853	T1798532025	Central Library (REFERENCE)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1798532025

Publisher

Indralaya : Prodi Peternakan, Jurusan Teknologi dan Industri Peternakan, Fakultas Pertanian Universitas Sriwija., 2025

Collation

xiii, 97 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

633.207

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Peternakan

Specific Detail Info

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Statement of Responsibility

TUTI

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