| NIM | D1A017081 |
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| Namamhs | IRFAN FADHLURROHMAN |
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| Judul Artikel | THE EFFECT OF ADDITION GINGER (Zingiber officinale) AND GARLIC (Allium sativum) ON THE MAKING OF SALTED DUCK EGGS ON WATER CONTENT, SALT CONTENT AND SANDINESS |
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| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengetahui pengaruh penambahan jahe dan bawang putih pada pembuatan telur itik asin terhadap kadar air, kadar garam dan tingkat kemasiran. Penelitian ini dilaksanakan di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan Universitas Jenderal Soedirman, Purwokerto. Metode penelitian secara eksperimen menggunakan Rancangan Acak Lengkap (RAL). Perlakuan yang diberikan adalah kontrol (P0), penambahan tepung jahe dan bawang putih 5% dan 5% (P1), 10% dan 10% (P2), 15% dan 15% (P3), dan 20% dan 20% (P4). Data dianalisis menggunakan analisis variansi dengan uji lanjut Beda Nyata Jujur (BNJ). Hasil analisis menunjukkan penambahan jahe dan bawang putih pada pembuatan telur itik asin tidak berpengaruh nyata terhadap kadar air albumen dan yolk, serta kadar garam dan berpengaruh sangat nyata terhadap tingkat kemasiran. Rataan kadar air putih telur diperoleh sebesar 84,46%, rataan kadar air kuning telur diperoleh sebesar 37,32%, dan rataan kadar garam diperoleh sebesar 23,05%. Tingkat kemasiran mengalami penurunan dengan semakin banyaknya jahe dan bawang putih yang ditambahkan yaitu dari 24,83% (P0) menjadi 12,71% (P4). Kesimpulan, semakin tinggi konsentrasi jahe dan bawang putih maka tingkat kemasiran akan semakin rendah. Penambahan jahe dan bawang putih tidak mempengaruhi kadar air dan kadar garam. |
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| Abtrak (Bhs. Inggris) | The research aimed to determine the effect of addition ginger and garlic on the making of salted duck eggs on water content, salt content and sandiness. The research was conducted at the Laboratory of Animal Products Technology, Faculty of Animal Science, Jenderal Soedirman University, Purwokerto. Experimental research method using Completely Randomized Design (RAL). The treatments given were control (P0), addition of ginger and garlic powder 5% and 5% (P1), 10% and 10% (P2), 15% and 15% (P3), and 20% and 20% (P4). Data were analyzed by analysis of variance with further tested by Honestly Significant Difference Test (HSD). The results of research showed that the addition of ginger and garlic on the making of salted duck eggs had no significant effect on the albumen and yolk water content, as well as the salt content and had a very significant effect on the sandiness. The average water content of egg whites was 84.46%, the average water content of egg yolks was 37.32%, and the average salt content was 23.05%. The sandiness with decreased with the increasing of ginger and garlic added, from 24,83% (P0) to 12,71% (P4). In conclusion, the higher concentration of ginger and garlic then the lower sandiness. The addition of ginger and garlic does not affect of water and salt content. |
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| Kata kunci | telur itik asin, jahe, bawang putih, kemasiran |
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| Pembimbing 1 | Ir. Juni Sumarmono, M.Sc., Ph.D., IPU. |
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| Pembimbing 2 | Dr. Triana Setyawardani, S.Pt., M.P. |
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| Pembimbing 3 | |
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| Tahun | 2021 |
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| Jumlah Halaman | 9 |
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| Tgl. Entri | 2021-05-06 14:31:08.520048 |
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