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PENGARUH LAMA PERENDAMAN ESKTRAK DAUN PEPAYA (Carica papaya L) TERHADAP KADAR PROTEIN DAN KUALITAS INTERNAL TELUR ITIK YANG DISIMPAN PADA SUHU RUANG

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Penilaian

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Eggs are a nutritious food source rich in high-quality protein, especially duck eggs. However, eggs are perishable, so they need to be preserved to extend their shelf life Egg preservation can be done with safe natural methods, such as using papaya leaf extract which contains tannins, flavonoids, and other bioactive compounds. Tannins function to coagulate proteins on the eggshell surface, close pores, and prevent water evaporation and CO2 gas escape. This study aimed to evaluate the effect of soaking duck eggs in papaya leaf extract (Carica papaya) with a concentration of 40% on weight loss, egg white index, haugh unit, and protein content during 21 days of storage at room temperature. This research was conducted from November 2024 to December 2024 in the laboratory of nutrition and animal feed, Department of Technology and Animal Industry and protein content testing was carried out in the laboratory of Agricultural Product Technology, Faculty of Agriculture, Sriwijaya University. This study used a completely randomized design (CRD) with five treatments and four replicates, the treatment given was 40% papaya leaf extract, the treatments used were as follows: P0 : Control (Without papaya leaf extract solution) P1: Immersion of duck eggs in 40% papaya leaf extract. papaya leaf extract for 15 minutes P2: Immersion of duck eggs in 40% papaya leaf extract for 30 minutes P3: Immersion of duck eggs in 40% papaya leaf extract for 45 minutes P4: Immersion of duck eggs in 40% papaya leaf extract for 60 minutes. The parameters observed were egg weight loss, egg white index, egg haugh unit and egg protein content. Data analysis in this study was analyzed by variance analysis, and if it showed significant differences, it was continued with Duncan's multiple range test. The results of the study showed that the addition of papaya leaf extract to egg weight loss did not have a significant effect (P>0.05) on egg weight loss, egg white index, egg haugh unit. The highest result on egg weight loss was in P0 (4.25 ± 0.50) and the lowest P2 (3.25 ± 1.26), the highest result on egg white index in P4 (0.340 ± 0.285) and the lowest in P2 (0.086 ± 0, 005), the highest result on haugh unit of egg in P1 (74.05±11.94) and the lowest in P2 (59.86±3.784), and for egg protein content, the effect was significant (P

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507004665	T180760	T1807602025	Central Library (REFERENS)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1807602025

Publisher

Indralaya : Prodi Peternakan, Fakultas Pertanian Universitas Sriwijaya., 2025

Collation

xiii, 104 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

633.207

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

-

Subject(s)

Peternakan

Specific Detail Info

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Statement of Responsibility

MURZ

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