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Abstrak (Bhs. Indonesia)

ABSTRAK
Penelitian ini bertujuan untuk mengetahui indeks putih dan indeks kuning telur ayam ras yang direndam pada larutan daun jati kosentrasi 30% dengan lama perendaman berbeda setelah disimpan selama 35 hari. Metode penelitian yaitu metode eksperimental. Rancangan penelitian yaitu Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Perlakuan yaitu (P0) lama perendaman 0 menit, (P1) 15 menit, (P2) 30 menit, (P3) 45 menit dengan konsentrasi larutan daun jati konsentrasi 30% dan setelah disimpan 35 hari pada suhu ruang. Hasil analisis variansi menunjukkan bahwa lama perendaman 15 menit, 30 menit, 45 menit pada larutan daun jati konsentrasi 30% setelah disimpan 35 hari berpengaruh tidak nyata (P> 0,05) terhadap indeks putih dan indeks kuning telur ayam ras. Hasil rataan indeks putih telur yaitu (P0) 0.0108 ± 0.0018, (P1) 0.0113 ± 0.0014, (P2) 0.0114 ± 0.0013, (P3) 0.0121 ± 0.0007 dan  rataan indeks kuning telur yaitu (P0) 0.1503 ± 0.0104, (P1) 0.1507 ± 0.0089, (P2) 0.1533 ± 0.0078, (P3) 0.1506 ± 0.0086. Kesimpulan yang diperoleh yaitu  lama perendaman 15 menit, 30 menit, 45 menit pada larutan daun jati konsentrasi 30% dan setelah disimpan 35 hari menghasilkan indeks putih dan  kuning telur yang sama dengan kontrol.

Kata Kunci : Indeks Putih Telur, Indeks Kuning Telur, Telur Ayam Ras, Daun Jati, Lama Perendaman

Abtrak (Bhs. Inggris)

ABSTRACT
This research aimed to  find out the  index of white and yolk that were soaked in the solution of  teak leaf  with concentration 30% with the duration of difference soaking after stored  for 35 days. Method of research was experimental. Research design was Complete Random Design (CRD)with 4 treatments and 5 replications. Treatment was (P0) soaking duration 0 minute, (P1) 15 minutes, (P2) 30 minutes, (P3) 45 minutes with solution concentration 30% and after stored for 35 days in the room temperature. The result of research showed that the soaking duration of 15 minutes, 30 minutes, 45 minutes in the  solution of   teak leaf with 30%  concentration  after stored   for 35  days. It gave the not significant effect (P>0.05)  to the index of white and yolk  of ras chicken egg. The result average of the index of  white was (P0) 0.0108±0.0018, (P1) 0.0113 ± 0.0014, (P2) 0.0114 ± 0.0013, (P3) 0.0121 ± 0.0007 and the average index of  yolk was (P0) 0.1503±0.0104, (P1) 0.1507 ± 0.0089, (P2) 0.1533 ± 0.0078, (P3) 0.1506 ± 0.0086. The conclusion that had been obtained  was  the duration of soaking 15 minutes, 30 minutes, 45 minutes  in the solution of teak leaf with concentration 30% and  after stored  for 35 days  it produced  similar the index of white and yolk  with control.  
            
Keywords: White Index, Yolk Index, Ras Chicken Egg, Teak Leaves, Soaking Time

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