Batistuta, M. Ilham (2024) Pengaruh Lama Penggaraman Pada Pembuatan Telur Asin Dengan Metoda Basah Terhadap Kualitas Organoleptik. S1 thesis, Universitas Jambi.
![[img]](https://repository.unja.ac.id/style/images/fileicons/text.png) |
Text
ABSTRAK.pdf Download (165kB) |
|
Text
BAB I.pdf Download (283kB) |
|
Text
BAB V.pdf Download (160kB) |
|
Text
COVER.pdf Download (182kB) |
|
Text
DAFTAR PUSTAKA.pdf Download (293kB) |
|
Text
FULL SKRIPSI.pdf Restricted to Repository staff only Download (1MB) |
|
Text
HALAMAN PENGESAHAN.pdf Download (131kB) |
Abstract
Telur salah satu sumber protein hewani yang memiliki rasa yang lezat, mudah dicerna, dan bergizi tinggi. Telur tersusun atas kerabang telur (10,25%), putih telur (59,50%) dan kuning telur (31,90 %). Sedangkan menurut bahan yang terkandung, telur terdiri dari air dan bahan kering yaitu protein, lemak, karbohidrat dan mineral( Winarti, 2005). Namun telur memiliki kelemahan antara lain Kulit telur sangat mudah pecah, retak, dan tidak dapat menahan tekanan, sehingga telur tidak dapat diperlakukan secara kasar pada suatu wadah.(Hadiwiyoto dan Soewodo, 1983). Penelitian ini bertujuan untuk mengetahui pengaruh lama penggaraman pada pembuatan telur asin dengan metoda basah terhadap kualitas organoleptik. Penelitian dilakukan di Labolatorium Fakultas Peternakan Universitas Jambi. Penelitian ini di mulai pada 3 Maret 2023 sampai 17 Maret 2023. Materi yang digunakan dalam penelitian ini yaitu telur itik yang berasal dari Sungai Duren yang berumur 2-5 hari dengan bobot antara 65-70 gram sebanyak 60 butir, air, dan garam.. Perlakuan yang diberikan yaitu P1= lama penggaraman 7 hari, P2 = lama penggaraman 9 hari P3= lama penggaraman 11 hari, P4= lama penggaraman 13 hari. Peubah yang diamati yaitu nilai kesukaan terhadap warna, aroma, tekstur, dan rasa putih telur asin dan kuning telur asin. Hasil penelitian dianalisis dengan analisis Kruskal Wallis apabila berpengaruh nyata maka dilanjutkan dengan uji jarak Duncan, sedangkan untuk membedakan tingkat kesukaan antara panelis laki-laki dan panelis perempuan dilakukan dengan Uji ChiKuadrat. Hasil penelitian menunjukkan bahwa lama penggaraman berpengaruh sangat nyata (P<0,01) terhadap nilai kesukaan rasa putih telur asin dan berpengaruh nyata (P<0,05) terhadap nilai kesukaan tekstur putih dan rasa kuning telur asin. Namun tidak berpengaruh nyata (P>0,05) terhadap nilai kesukaan aroma, warna putih telur asin dan warna, aroma, tekstur kuning telur asin. Hasil penelitian yang diperoleh dapat disimpulkan bahwa : 1.) Lama penggaraman pada pembuatan telur asin dengan metode basah berpengaruh terhadap tingkat kesukaan terhadap tekstur putih, rasa putih dan rasa kuning telur, sedangkan terhadap warna putih, aroma putih, aroma kuning, warna kuning, dan tekstur kuning telur tidak berpengaruh. 2.) Antara panelis laki-laki dan perempuan mempunyai tingkat kesukaan yang tidak berbeda terhadap telur asin dengan lama penggaraman berbeda. 3.) Lama penggaraman yang optimal diperoleh dari lama penggaraman 7 hari. Eggs are a source of animal protein which tastes delicious, is easy to digest and is highly nutritious. Eggs are composed of egg shell (10.25%), egg white (59.50%) and egg yolk (31.90%). Meanwhile, according to the ingredients contained, eggs consist of water and dry ingredients, namely protein, fat, carbohydrates and minerals (Winarti, 2005). However, eggs have weaknesses, including that the egg shell is very easy to break, crack, and cannot withstand pressure, so eggs cannot be treated roughly in a container (Hadiwiyoto and Soewodo, 1983). This research aims to determine the effect of salting time in making salted eggs using the wet method on organoleptic quality. The research was conducted at the Laboratory of the Faculty of Animal Husbandry, Jambi University. This research began on March 3 2023 until March 17 2023. The materials used in this research were duck eggs from the Duren River which were 2-5 days old and weighed between 65-70 grams, 60 eggs, water and salt. The treatments given were P1= 7 days salting time, P2= 9 days salting time, P3= 11 days salting time, P4= 13 days salting time. The variables observed were the preference value for the color, aroma, texture and taste of salted egg white and salted egg yolk. The research results were analyzed using Kruskal Wallis analysis, if the effect was significant, it was continued with the Duncan distance test, while to differentiate the level of liking between male panelists and female panelists, the Chi-Square Test was carried out. The results of the research showed that the salting time had a very significant effect (P<0.01) on the value of liking the taste of salted egg white and had a significant effect (P<0.05) on the value of liking the texture of the white and the taste of salted egg yolk. However, there was no significant effect (P>0.05) on the preference value for the aroma, color of salted egg white and color, aroma and texture of salted egg yolk. The research results obtained can be concluded that: 1.) The length of salting in making salted eggs using the wet method influences the level of preference for the white texture, white taste and yolk taste, while for the white color, white aroma, yellow aroma, yellow color, and the texture of the egg yolk has no effect. 2.) Male and female panelists have no different levels of preference for salted eggs with different salting times. 3.) The optimal salting time is obtained from a salting time of 7 days.
| Type: | Thesis (S1) |
|---|---|
| Uncontrolled Keywords: | Telur Asin , Lama Penggaraman, Organoleptik, Cara Basah. |
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Batistuta |
| Date Deposited: | 17 Jul 2024 02:28 |
| Last Modified: | 17 Jul 2024 02:28 |
| URI: | https://repository.unja.ac.id/id/eprint/68296 |
Actions (login required)
 |
View Item |
