Studi daya simpan telur ayam horn yang direndam ekstrak daun krengsengan (chromolaena odorata) ditinjau dari berat, indeks kuning telur, indeks putih telur dan angka lempeng total (ALT)

Wardana, Bima (2022) Studi daya simpan telur ayam horn yang direndam ekstrak daun krengsengan (chromolaena odorata) ditinjau dari berat, indeks kuning telur, indeks putih telur dan angka lempeng total (ALT). Bachelor (S1) thesis, Wijaya Kusuma Surabaya University.

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Abstract

Penelitian ini bertujuan untuk mengetahui daya simpan telur ayam horn yang direndam ekstrak daun krengsengan (chromolaena odorata) ditinjau dari berat indeks kuning telur, indeks putih telur dan angka lempeng total (ALT). Sampel telur yang digunakan 28 telur kemudian dilakukan perlakuan, P0 telur ayam horn tanpa perlakuan, P1 telur ayam direndam ekstrak krengsengan kosentrasi 30%, P2 telur ayam direndam ekstrak krengsengan kosentrasi 40%, P3 telur ayam direndam ekstrak krengsengan kosentrasi 50% selama 1 hari kemudian dilakukan penyimpanan pada suhu ruangan selama 20 hari. Metode uji yang digunakan pada penelitian ini yaitu dengan uji indeks kuning telur, indeks putih telur dan angka lempeng total (ALT). Hasil penelitian menunjukkan nilai indeks kuning telur menunjukkan terdapat berbeda yang nyata (p<0,05) dengan nilai rata-rata 0,213 menurut SNI 01-3926-2008 telur segar berkisar (0,33-0,52), sementara nilai indeks putih telur menunjukkan terdapat berbeda yang nyata (p<0,05) dengan nilai rata- rata 0,086, menurut standar SNI 01-3926-2008 Indeks putih telur segar berkisar 0,050–0,174. Hasil penelitian menunjukkan bahwa perendaman ekstrak daun krengsengan belum efektif mempertahankan kualitas indeks kuning telur dan indeks putih te1ur. Sedangkan hasil penelitian uji angka lempeng total menunjukkan tidak terdapat perbedaan yang nyata (p>0.05) dengan nilai rata-rata 1,52 x 103 cfu/g, menurut SNI 7388:2009, tentang batas maksimum cemaran mikroba bahan makanan asal hewan (telur ayam) adalah 1x 105 cfu/g. Hasil angka lempeng total menunjukkan angka yang sangat rendah masih dibawah standar SNI, ekstrak daun krengsengan efektif mampu menghambat pertumbuhan mikroorganisme. Kata kunci: Telur ayam , indeks kuning telur, indeks putih telur , angka lempeng total This study aims to determine the shelf life of horn chicken eggs soaked in krengsengan leaf extract (chromolaena odorata) in terms of egg yolk index weight, egg white index and total plate number (ALT). The egg samples used were 28 eggs and then subjected to treatment, P0 horn chicken eggs without treatment, P1 chicken eggs soaked in 30% krengsengan extract, P2 chicken eggs soaked in 40% krengsengan extract, P3 chicken eggs soaked in 50% krengsengan extract for 1 day later stored at room temperature for 20 days. The test method used in this study is the egg yolk index, egg white index and total plate number (ALT). The results showed that the egg yolk index value showed a significant difference (p<0.05) with an average value of 0.213 according to SNI 01-3926-2008 for fresh eggs ranging from (0.33 - 0.52), while the egg white index value was showed that there was a significant difference (p <0.05) with an average value of 0.086, according to the SNI standard 01-3926-2008 Fresh egg white index ranged from 0.050 to 0.174. The results showed that soaking krengsengan leaf extract was not effective in maintaining the quality of the egg yolk index and egg white index. Meanwhile, the results of the total plate number test showed that there was no significant difference (p>0.05) with an average value of 1.52 x 103 cfu/g, according to SNI 7388:2009, regarding the maximum limit of microbial contamination of foodstuffs of animal origin (chicken eggs) is 1 x 105 cfu/g. The results of the total plate number show a very low number, still below the SNI standard, krengsengan leaf extract is effective in inhibiting the growth of microorganisms. Keywords: Chicken eggs, egg yolk index, egg white index, total plate number

Item Type:	Thesis (Bachelor (S1))
Uncontrolled Keywords:	Kata kunci: Telur ayam , indeks kuning telur, indeks putih telur , angka lempeng total Keywords: Chicken eggs, egg yolk index, egg white index, total plate number
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Vetenary Medicine > Vetenary Education Study Program
Depositing User:	82 Bima Wardana UWKS
Date Deposited:	06 Oct 2022 00:16
Last Modified:	06 Oct 2022 00:16
URI:	http://erepository.uwks.ac.id/id/eprint/12750

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