KARAKTERISTIK INTERNAL TELUR AYAM RAS YANG DIAWETKAN DENGAN LARUTAN DAUN RAMBUTAN (Nephelium lappaceum L.) DENGAN LAMA PERENDAMAN YANG BERBEDA

Sholihatun NurHasanah, Istiqomah (2020) KARAKTERISTIK INTERNAL TELUR AYAM RAS YANG DIAWETKAN DENGAN LARUTAN DAUN RAMBUTAN (Nephelium lappaceum L.) DENGAN LAMA PERENDAMAN YANG BERBEDA. Diploma thesis, POLITEKNIK NEGERI JEMBER.

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Abstract

This study aims to determine the effect of different preservation of rambutan (Nephelium lappaceum L.) leaf solution on the internal characteristics of eggs. The research material consisted of one day old chicken eggs and rambutan leaf solution. The long immersion treatment used rambutan leaf solution, namely: R0 (without immersion), R1 (12 hours), R2 (24 hours), R3 (36 hours), R4 (48 hours). Observation of the internal characteristics of eggs was carried out at the shelf life of 7,14 and 21 days. The parameters tested were percentage reduction in egg weight, air cavity height, egg yolk color, egg white index, yolk index, pH value, and haugh unit. The data on the results of the egg characteristics test were analyzed by analysis of variation and if the difference in the mean was possible, it was further tested with the Duncan test. The results showed that soaking eggs using rambutan leaf solution had a very significant effect (P<0.01) on the percentage of egg weight reduction, air cavity height, egg white index, egg yolk index, egg pH value and egg haugh unit, but did not affect the overall egg yolk color. Soaking time up to 48 hours is the best treatment to inhibit the rate of deterioration of the internal characteristics of eggs.

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