Artikel Ilmiah : D1E010219 a.n. BAGUS NUR FAUZAN
| NIM | D1E010219 |
|---|---|
| Namamhs | BAGUS NUR FAUZAN |
| Judul Artikel | PENGARUH BERBAGAI MEDIA PENGASIN TRHADAP KADAR AIR DAN KADAR GARAM TELUR ASIN |
| Abstrak (Bhs. Indonesia) | ABSTRAK Penelitian yang bertujuan untuk mengetahui pengaruh perbedaan media pengasin terhadap kadar air dan kadar garam telur asin. Pengambilan data dilaksanakan di Laboratorium Tekhnologi Hasil Ternak dan Laboratorium Ilmu Bahan Pakan Ternak, Fakultas Peternakan Univeristas Jenderal Soedirman Purwokerto pada tanggal 12 Mei sampai denga 29 Juli 2015. Materi yang digunakan adalah telur itik segar umur 1 hari sebanyak 60 butir. Metode Penelitian yang digunakan adalah eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan P1= serbuk batu bata, P2= serbuk batu bata dengan pelapis abu gosok, P3= tanah liat dengan pelapis abu gosok, P4= serbuk batu bata, tanah liat dengan pelapis abu gosok, ulangan dilakukan 3 kali. Data dianalisis menggunakan Analisis variansi dan uji lanjut mengunakan uji Beda Nyata Jujur (BNJ). Hasil penelitian ini menunjukkan bahwa pengaruh berbagai media pengasin telur asin berpengaruh tidak nyata terhadap kadar air dan kadar garam telur asin (P > 0,05). Kesimpulan pembuatan telur asin dengan menggunakan berbagai media menghasilkan kadar air dan kadar garam yang sama. Kata kunci: Telur asin, Kadar air, Kadar garam |
| Abtrak (Bhs. Inggris) | ABSTRACT Thise research which had been conducted in the Laboratory of Technology of Livestock and Livestock Feed Materials Science Laboratory, Faculty of Animal Sciences at the University of General Sudirman Purwokerto premises on 12 May until 29 July 2015, aim to determine the effect of different salting media on the water on the water content of salt the eggs. The material used is 60 1-day fresh duck eggs. Methods used are experimentally using the completely randomized design (CRD) with the following treatments: P1 = powder brick, P2 = powdered brick with coatings ash, P3 = clay with coatings ash, P4 = powder bricks, clay coatings ash, each of which was repeated 3 times. Data were analyzed by using the analysis of variance and further trials tests by the Honestly Significant Difference (HSD). These results indicate that the influence of various salting media have not real effects on the water the salt contents of salted eggs (P> 0.05). in conclusion, making salted eggs by using various media produces the same level of moisture content and the salinity. Keywords: Salting media, water content, salt content |
| Kata kunci | Telur asin, Kadar air, Kadar garam |
| Pembimbing 1 | Ir. Kusuma Widayaka, MS |
| Pembimbing 2 | Ir. Mardiati Sulistyowati, MP |
| Pembimbing 3 | |
| Tahun | 2016 |
| Jumlah Halaman | 26 |
| Tgl. Entri | 2016-02-12 10:32:37.985398 |