Pengaruh Pemberian Ragi Roti Terhadap Kualitas Fisik Tepung Putih Telur Gagal Tetas

Manik, Naomi Tamarizka (2023) Pengaruh Pemberian Ragi Roti Terhadap Kualitas Fisik Tepung Putih Telur Gagal Tetas. S1 thesis, UNIVERSITAS JAMBI.

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Abstract

Pengaruh Pemberian Ragi Roti terhadap Kualitas Fisik Tepung Putih Telur Gagal Tetas (The Effect of Bread Yeast on the Physical Quality of Failed Egg White Flour) Naomi Tamarizka Manik¹, Metha Monica², Fatati². ¹Mahasiswa Jurusan Peternakan, Fakultas Peternakan Universitas Jambi ²Dosen Jurusan Peternakan, Fakultas Peternakan Universitas Jambi *Penulis Korespondesi (naomitamarizkamanik@gmail.com) Abstract Failed egg white flour is a form of egg preservation through the drying process. However, problems often occur in this process due to the emergence of a browning reaction which can reduce the physical quality of failed egg white flour. Efforts to overcome the decline in the physical quality of egg white flour failed to hatch is by adding baker's yeast. The purpose of this study was to determine the physical quality of failed hatching egg white flour given baker's yeast with different concentrations. The design used was a randomized block design (RBD) with 5 treatments and 4 replications. The treatment consisted of P0 (egg whites failed to hatch without adding 0.4% baker's yeast), P1 (egg whites failed to hatch with the addition of 0.2% baker's yeast), P2 (egg whites failed to hatch with the addition of 0.4% baker's yeast), P3 (egg whites failed to hatch with the addition of baker's yeast 0.6%), and P4 (egg whites failed to hatch with the addition of baker's yeast 0.8%). The observed variables were pH, yield, water content and foaming power. Data were analyzed using variance (ANOVA) and continued with Duncan's multiple range test if the results of the analysis of variance had a significant effect. The results showed that the different concentrations of baker's yeast used had no significant effect (P>0.05) on pH, yield, water content and effervescence of failed egg white flour. The range of pH values obtained was 7.45 – 7.90, the yield value was 15.93% - 16.95%, the water content was 5.50% - 7.50% and the foaming power was 110% - 145%. The addition of baker's yeast 0.2%, 0.4%, 0.6% and 0.8% in the manufacture of egg white flour for hatch failure had no effect on the pH value, yield, water content and foaming ability. Keywords: physical quality, baker's yeast, failed hatching eggs, egg white flour Abstrak Tepung putih telur gagal tetas merupakan salah satu bentuk pengawetan telur melalui proses pengeringan. Namun pada proses ini sering terjadi masalah karena timbulnya reaksi pencoklatan yang dapat menurunkan kualitas fisik tepung putih telur gagal tetas. Upaya untuk mengatasi penurunan kualitas fisik tepung putih telur gagal tetas yaitu dengan penambahan ragi roti. Tujuan penelitian ini adalah untuk mengetahui kualitas fisik tepung putih telur gagal tetas yang diberikan ragi roti dengan konsentrasi berbeda. Rancangan yang digunakan adalah rancangan acak kelompok (RAK) dengan 5 perlakuan dan 4 ulangan. Perlakuan terdiri atas P0 (putih telur gagal tetas tanpa penambahan ragi roti 0%), P1 (putih telur gagal tetas dengan penambahan ragi roti 0,2%), P2 (putih telur gagal tetas dengan penambahan ragi roti 0,4%), P3 (putih telur gagal tetas dengan penambahan ragi roti 0,6%), dan P4 (putih telur gagal tetas dengan penambahan ragi roti 0,8%). Peubah yang diamati adalah pH, rendemen, kadar air, dan daya buih. Data dianalisis menggunakan sidik ragam (ANOVA) dan dilanjutkan dengan uji jarak berganda Duncan apabila hasil analisis ragam berpengaruh nyata. Hasil penelitian menunjukkan bahwa perbedaan konsentrasi ragi roti yang digunakan berpengaruh tidak nyata (P>0,05) terhadap pH, rendemen, kadar air dan daya buih tepung putih telur gagal tetas. Kisaran nilai pH yang diperoleh adalah 7,45 – 7,90, nilai rendemen 15,93% - 16,95%, kadar air 5,50% - 7,50% dan daya buih 110% - 145%. Penambahan ragi roti 0,2%, 0,4%, 0,6% dan 0,8% dalam pembuatan tepung putih telur gagal tetas tidak berpengaruh terhadap nilai pH, rendemen, kadar air dan daya buih. Kata kunci : kualitas fisik, ragi roti, telur gagal tetas, tepung putih telur

Type:	Thesis (S1)
Uncontrolled Keywords:	Kata kunci : kualitas fisik, ragi roti, telur gagal tetas, tepung putih telur
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Peternakan > Peternakan
Depositing User:	MANIK
Date Deposited:	17 Apr 2023 03:31
Last Modified:	17 Apr 2023 03:31
URI:	https://repository.unja.ac.id/id/eprint/47321

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