NILAI pH, SUSUT BOBOT, DAN KADAR AIR TELUR AYAM RAS YANG DIRENDAM DENGAN LARUTAN DAUN SALAM (Syzygium polyantum)

Rozi, Fahrur (2022) NILAI pH, SUSUT BOBOT, DAN KADAR AIR TELUR AYAM RAS YANG DIRENDAM DENGAN LARUTAN DAUN SALAM (Syzygium polyantum). S1 thesis, UNIVERSITAS JAMBI.

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Abstract

Abstract Penelitian ini bertujuan untuk mengetahui nilai pH, susut bobot, dan kadar air telur ayam ras terhadap pengaruh perendaman menggunakan larutan daun salam dengan kosentrasi larutan yang berbeda. Materi penelitian ini adalah telur ayam ras umur 1-2 hari sebanyak 48 butir. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan 4 perlakuan dan 4 ulangan. Perlakuan terdiri dari P0 : Telur ayam ras tanpa perendama dengan larutan daun salam (kontrol), P1 : Telur ayam ras yang direndam dengan larutan tepung daun salam sebanyak 180gr setara dengan 5 % larutan daun salam, P2 : Telur ayam ras yang direndam dengan larutan tepung daun salam sebanyak 360gr setara dengan 10% larutan daun salam, P3 : Telur ayam ras yang direndam dengan larutan tepung daun salam sebanyak 540gr setara dengan 15% larutan daun salam. Peubah yang diamati dalam penelitian ini adalah susut bobot, nilai pH putih telur, nilai pH kuning telur, kadar air putih telur, dan kadar air kuning telur ayam ras. Data yang diperoleh dianalisi dengan analisis sidik ragam (ANOVA). Hasil penelitian menunjukkan bahwa lama perendaman telur ayam ras dengan menggunakan larutan daun salam berpengaruh tidak nyata (P>0,05) terhadap nilai pH, susut bobot dan kadar air telur ayam telur ras. Dari hasil penelitian dapat disimpulkan bahwa larutan daun salam dengan konsentrasi yang berbeda tidak berpengaruh terhadap nilai pH, susut bobot, dan kadar air telur ayam ras. Abstract This study aims to determine the value of pH, weight of milk, and water content of broiler eggs on the effect of soaking using a solution of bay leaf with different concentrations of the solution. The material of this research is chicken eggs aged 1-2 days as many as 48 eggs. This study used a completely randomized design (CRD) using 4 treatments and 4 replications. The treatments consisted of P0: broiler eggs without soaking in bay leaf solution (control), P1: broiler eggs soaked in 180gr of bay leaf flour solution, equivalent to 5% bay leaf solution, P2: broiler eggs soaked in flour solution. 360gr bay leaf is equivalent to 10% bay leaf solution, P3 : Broiler eggs soaked in 540gr bay leaf flour solution is equivalent to 15% bay leaf solution. The level variables observed in this study were the shrinkage level, egg white pH, egg yolk pH value, egg white water, and egg yolk water content of broiler chickens. The data obtained were analyzed by analysis of variance (ANOVA). The results showed that the duration of soaking chicken eggs using bay leaf solution had no significant effect (P>0.05) on the pH value, milk weight and air content of broiler eggs. From the results of the study, it can be said that the bay leaf solution with different concentrations had no effect on the pH value, milk weight, and water content of broiler eggs.

Type:	Thesis (S1)
Uncontrolled Keywords:	Telur Ayam Ras, Daun Salam, Susut Bobot, Nilai pH, dan Kadar Air. Chicken Eggs, Bay Leaf, Weight Loss, pH Value, and Water Content.
Subjects:	L Education > L Education (General)
Depositing User:	FAHRURROZI
Date Deposited:	31 Aug 2022 04:25
Last Modified:	31 Aug 2022 04:25
URI:	https://repository.unja.ac.id/id/eprint/38904

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