pengaruh perendaman telur itik dalam ekstrak daun kaki kuda (centella asiatica) pada level penyimpanan yang berbeda

Muharram, Rahmat (2016) pengaruh perendaman telur itik dalam ekstrak daun kaki kuda (centella asiatica) pada level penyimpanan yang berbeda. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

An egg is one of a food materials which contains of complete nutrients. It is a fragile food material. The egg will be damaged after being stored for two weeks air-gap. It can be broken physically, chemically, and/or biologically because of microorganism. One of damage happens to the egg is the loss of CO2 through the pores of the egg crust which causes physical and chemical changes. Therefore, a method is needed to maintain the quality of the egg in the long period of time through pickling. It is done by soaking the fresh eggs into various kinds of solutions such as a solution of lime water, saline solution, and vegetable tanner which contains of tannin. Horse foot leaves containing tannins can be used as a pickling. The experiment was conducted in December 2015 in laboratory of Tekonologi Livestock Products. This study uses 81 eggs of ducks using a completely randomized design (CRD) in factorial 3x3 each with 3 repetitions, which consist two factors. They are the extract of different horse's feet (10%, 20% and 30%) and the different level storage (14 days, 21 days, and 28 days). The results showed that the longer the storage time, the depreciation of egg weights, air cavities and pH increased. In contrast, the value of Haugh unit, yolk index and egg white index decreased. It was also found the interaction on the shrinkage egg weight and haugh unit value. Therefore, it can be concluded that the use of horses' feet leaf extract can be used as a pickling.

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