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DEVI AMALIA BUDI KUSUMANINGRUM

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Abstrak (Bhs. Indonesia)

Tujuan penelitian ini adalah mengkaji haugh unit dan pH kuning telur ayam ras yang direndam dalam berbagai konsentrasi larutan daun jati selama 30 menit kemudian disimpan 35 hari pada suhu ruang. Penelitian ini menggunakan telur ayam ras yang berumur 1 hari dengan bobot telur berkisar antara 58±2 g. Penelitian yang dilakukan menggunakan metode experimental dan rancangan penelitian yang digunakan yaitu Rancangan Acak Lengkap (RAL). Terdapat 4 perlakuan dengan 5 kali ulangan, perlakuannya adalah P0: telur ayam ras sebagai kontrol (tanpa perendaman), P1: larutan daun jati konsentrasi 15%, P2: larutan daun jati konsentrasi 30%, dan P3: larutan daun jati konsentrasi 45% dengan perendaman 30 menit kemudian disimpan 35 hari pada suhu ruang. Hasil penelitian ini menunjukkan berpengaruh tidak nyata (P>0,05) terhadap haugh unit dan pH kuning telur. Rata-rata hasil penelitian dari kontrol (tanpa perendaman), perendaman konsentrasi 15%, 30%, 45% diperoleh nilai haugh unit telur yaitu 38,41±4,75; 38,71±7,52; 39,69±2,24; 44,32±4,53 dan rata-rata pH kuning telur yaitu 6,65±0,25; 6,58±0,29; 6,57±0,22; 6,40±0,22. Kesimpulannya adalah pemberian perlakuan perendaman telur ayam menggunakan larutan daun jati dengan konsentrasi 15%, 30% dan 45% selama 30 menit kemudian disimpan 35 hari pada suhu ruang menghasilkan nilai haugh unit dan pH kuning telur yang sama dengan kontrol.

Abtrak (Bhs. Inggris)

The aim of this study was to reviewing haugh unit and yolk pH of broiler which had been soaked in different concentration of the teak leaves solution for 30 minutes then stored 35 days in the room temperature. This research used eggs of broiler 1 day old with weight of egg in average between 58±2 g. The research was conducted using the experimental method and the research design used was Completely Randomized Design (CRD). There were 4 treatments with 5 times repetition, its treatment was P0: the egg of broiler as the control (without immersion), P1: teak leaves solution at 15% concentration, P2: teak leaves solution at 30% concentration, and P3: teak leaves solution at 45% concentration with immersion 30 minutes then stored for 35 days in the room temperature. The results of this research showed no significantly effect (P>0,05) to the haugh unit and yolk pH. The average result of research from control (without immersion), the soaking of teak leaves solution with concentration 15%, 30%, 45% it has been obtained the value of haugh unit was 38,41±4,75; 38,71±7,52; 39,69±2,24; 44,32±4,53 and the average of yolk pH was 6,65±0,25; 6,58±0,29; 6,57±0,22; 6,40±0,22. The conclusion that giving the immersion treated of broiler’s egg which used the teak leaves solution with concentration 15%, 30% and 45% for 30 minutes then stored 35 days in the room temperature it would produce the value of haugh unit and yolk pH which was same with control.
Keywords: chicken egg, teak leaves (Tectona grandis), haugh unit, yolk pH

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