Skripsi

UJI KADAR PROTEIN DAN KUALITAS TELUR AYAM RAS SETELAH PERENDAMAN DENGAN EKSTRAK AKAR ECENG GONDOK (EICHHORNIA CRASSIPES) YANG DISIMPAN PADA SUHU RUANG

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Penilaian

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Eggs are one of the most perfect food items as they contain various essential nutrients such as protein, fat, vitamins and minerals. However, chicken eggs have a limited shelf life, lasting only 10-14 days. Therefore, special treatment is required so that eggs can be stored longer by performing preservation techniques. The method of preserving purebred chicken eggs by soaking water hyacinth root extract at a concentration of 40% with different lengths of soaking has the potential to maintain the quality of purebred chicken eggs. This study aims to determine the effect of water hyacinth root extract (Eichhornia crassipes) on the freshness test of purebred chicken egg contents and protein content. This research was conducted from October to November 2023 at the Laboratory of Animal Nutrition and Food, Faculty of Agriculture, Sriwijaya University. This study used a completely randomized design (CRD) with 5 treatments and 4 replicates. The treatments consisted of P0 (no soaking with 40% concentration of water hyacinth root extract), P1 (soaking with 40% water hyacinth root extract for 60 minutes), P2 (soaking with 40% water hyacinth root extract for 90 minutes), P3 (soaking with 40% water hyacinth root extract for 120 minutes), and P4 (soaking with 40% water hyacinth root extract for 150 minutes). The observed variables were egg protein content, haugh unit (HU), egg white and yolk weight. The results showed that the treatment of egg protein content had a significant effect (P0.05). The mean values resulting from the study were protein content of 17.16-33.96%, mean haugh unit (HU) values ranging from 45.01-61.03, mean percentage value of egg white weight ranging from 43.71-49.02% and mean percentage value of egg yolk weight ranging from 32.07-33.98%. This study can be concluded that preservation of eggs with 40% water hyacinth root extract with different soaking durations has not shown a real effect in maintaining egg quality on haugh unit (HU) value, percentage of white and yolk weights, but preservation with 40% water hyacinth root extract with 90 minutes soaking duration (P2) gives the best results.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407003553	T145904	T1459042024	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1459042024

Publisher

Indralaya : ., 2024

Collation

xv, 119 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.950 7

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

-

Subject(s)

Prodi Peternakan
Telur Ayam Ras

Specific Detail Info

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Statement of Responsibility

KA

Other version/related

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