Kualitas Fisik Telur Asin Menggunakan Cara Kering Dengan Lama Pemeraman dan Lama Pengovenan Yang Berbeda

Sihombing, Martaisa (2023) Kualitas Fisik Telur Asin Menggunakan Cara Kering Dengan Lama Pemeraman dan Lama Pengovenan Yang Berbeda. S1 thesis, Universitas Jambi.

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh lama pemeraman,lama pengovenan dan interaksi antar keduanya terhadap kuali tas fisik telur asin oven. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktorial 3×3 dengan 3 kali ulangan. Sebagai Faktor I: Lama pemeraman, yaitu : 8 hari, 10 hari dan 12 hari, sedangkan Faktor II adalah Lama pengovenan, yaitu tanpa pengovenan, 2 jam dan 4 jam. Peubah yang diamati dalam penelitian ini adalah susut bobot, kadar garam, dan kadar air telur asin. Data yang diperoleh dianalisis dengan sidik ragam, jika berpengaruh sangat nyata maka dilanjutkan dengan uji Duncan. Hasil penelitian menunjukan bahwa lama pemeraman berpengaruh sangat nyata (P<0,01) terhadap kadar air kuning telur asin dan berpengaruh nyata (P<0,05) terhadap kadar air putih telur asin, lama pengovenan berpengaruh sangat nyata (P<0,01) terhadap kadar garam kuning telur. Namun interaksi keduanya tidak berpengaruh nyata (P>0,05) terhadap susut bobot, kadar garam dan kadar air telur asin. Berdasarkan hasil ini dapat disimpulkan bahwa interaksi pengaruh lama pemeraman dan lama pengovenan pada pembuatan telur asin diperoleh pengaruh tidak nyata terhadap peubah yang diamati. Kata kunci: telur asin, pemeraman, pengovenan, sifat fisik This study aims to determine the effect of the length of marinating, the length of the oven and the interaction between the two on the physical quality of oven salted eggs. This study used a 3 × 3 Factorial Completely Randomized Design (CRD) with 3 replications. As Factor I: Duration of curing, viz: 8 days, 10 days and 12 days, while Factor II is the length of the oven, namely without oven, 2 hours and 4 hours. The variables observed in this study were weight loss, salt content, and moisture content of salted eggs. The data obtained were analyzed by variance analysis, if the effect was very significant then continued with the Duncan test. The results showed that the length of curing had a very significant effect (P < 0.01) on the moisture content of salted egg yolks and a significant effect (P < 0.05) on the moisture content of salted egg whites, the length of curing had a very significant effect (P < 0.01) on the salt content of egg yolks. However, the interaction of the two had no significant effect (P>0.05) on weight loss, salt content and moisture content of salted eggs. Based on these results it can be concluded that the interaction effect of salted eggs obtained no significant effect on the variables observed. Key words: salted egg, pickling, oven, physical properties

Type: Thesis (S1)
Uncontrolled Keywords: salted egg, pickling, oven, physical properties
Subjects: L Education > L Education (General)
Divisions: Fakultas Peternakan > Peternakan
Depositing User: SIHOMBING
Date Deposited: 06 Feb 2024 02:19
Last Modified: 06 Feb 2024 02:19
URI: https://repository.unja.ac.id/id/eprint/61237

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