| NIM | D1A017175 |
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| Namamhs | MAULANA ZULKARNAIN |
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| Judul Artikel | PENGARUH METODE PENGASINAN YANG BERBEDA TERHADAP WARNA, TINGKAT KEMASIRAN, TEKSTUR DAN KADAR AIR TELUR AYAM |
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| Abstrak (Bhs. Indonesia) | Penelitian ini, berjudul "Pengaruh Metode Pengasinan yang Berbeda terhadap Warna, Tingkat Kemasiran, Tekstur, dan Kadar Air Telur Ayam" bertujuan untuk mengevaluasi pengaruh berbagai metode pengasinan terhadap sifat-sifat tersebut. Penelitian dilaksanakan pada 6 hingga 19 Juli 2024 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman. Rancangan Acak Lengkap (RAL) digunakan dengan empat perlakuan yang diulang lima kali, menghasilkan 10 unit percobaan. Setiap perlakuan menggunakan dua butir telur, sehingga total diperlukan 40 butir telur. Perlakuan pengasinan meliputi: 50% garam krosok dan 50% air; 50% garam krosok, 25% abu gosok, dan 25% serbuk bata merah; 50% garam krosok dan 50% abu gosok; serta 50% garam krosok dan 50% serbuk bata merah. Data dikumpulkan dan dianalisis menggunakan ANAVA melalui SPSS untuk mengetahui pengaruh metode pengasinan terhadap warna, tingkat kemasiran, tekstur, dan kadar air telur. Hasil pengukuran warna, perlakuan 50% garam krosok dan 50% serbuk bata merah menunjukkan nilai L* tertinggi (28,85 ± 6,80) dan perlakuan 50% garam krosok dan 50% abu gosok memiliki nilai L* terendah (22,66 ± 8,24). Pengukuran tingkat kemasiran, perlakuan 50% garam krosok, 25% abu gosok, dan 25% serbuk bata merah menunjukkan tingkat kemasiran tertinggi (65,56 ± 42,02) dan perlakuan 50% garam krosok dan 50% serbuk bata merah menunjukkan tingkat kemasiran terendah (20,00 ± 44,72). Pengukuran tekstur albumen, perlakuan 50% garam krosok dan 50% air menunjukkan nilai hardness tertinggi (73,16 ± 20,24), perlakuan 50% garam krosok dan 50% abu gosok menunjukkan nilai hardness terendah (63,68 ± 65,69) dan tekstur yolk perlakuan 50% garam krosok, 25% abu gosok, dan 25% serbuk bata merah menunjukkan nilai hardness tertinggi (207,78 ± 55,68). Kadar air albumen tertinggi ditemukan pada perlakuan 50% garam krosok dan 50% abu gosok yaitu, (83,40 ± 1,39) dan kadar air yolk tertinggi ditemukan pada perlakuan 50% garam krosok, 25% abu gosok, dan 25% serbuk bata merah yaitu, (48,00 ± 3,06). Hasil penelitian ini mengindikasikan bahwa metode pengasinan yang berbeda tidak berpengaruh nyata terhadap warna, tingkat kemasiran, tekstur, dan kadar air telur ayam. Metode pengasinan yang berbeda dapat menghasilkan telur ayam asin dengan kualitas yang sama. |
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| Abtrak (Bhs. Inggris) | This study, titled "The Effect of Different Salting Methods on the Color, Sandiness, Texture, and Moisture Content of Chicken Eggs" aims to evaluate the impact of various salting methods on these properties. The research was conducted from July 6 to July 19, 2024, at the Animal Product Technology Laboratory, Faculty of Animal Science, Jenderal Soedirman University. A Completely Randomized Design (CRD) was employed with four treatments, each replicated five times, resulting in 10 experimental units. Each experimental unit used two eggs, requiring a total of 40 eggs. The salting treatments included: 50% coarse salt and 50% water; 50% coarse salt, 25% wood ash, and 25% red brick powder; 50% coarse salt and 50% wood ash; and 50% coarse salt and 50% red brick powder. Data were collected and analyzed using ANOVA via SPSS to determine the effects of the salting methods on egg color, sandiness, texture, and moisture content. The results of color measurements, the treatment of 50% coarse salt and 50% red brick powder showed the highest L* value (28.85 ± 6.80) and the treatment of 50% coarse salt and 50% wood ash had the lowest L* value (22.66 ± 8.24). Measuring the level of sandiness, the treatment of 50% coarse salt, 25% wood ash, and 25% red brick powder showed the highest level of sandiness (65.56 ± 42.02) and the treatment of 50% coarse salt and 50% red brick powder showed the lowest level of sandiness. (20.00 ± 44.72). Measuring the texture of the albumen, the treatment of 50% coarse salt and 50% water showed the highest hardness value (73.16 ± 20.24), the treatment of 50% coarse salt and 50% wood ash showed the lowest hardness value (63.68 ± 65.69) and the texture of egg yolk treated with 50% coarse salt, 25% wood ash, and 25% red brick powder showed the highest hardness value (207.78 ± 55.68). The highest albumen water content was found in the treatment of 50% coarse salt and 50% wood ash, namely, (83.40 ± 1.39) and the highest water content of egg yolk in the treatment was found 50% coarse salt, 25% wood ash, and 25% red brick powder, namely, (48.00 ± 3.06). The results of this research indicate that different salting methods have no significant effect on the color, level of sandiness, texture and water content of chicken eggs. Different salting methods can produce salted chicken eggs of the same quality. |
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| Kata kunci | Metode Pengasinan, warna telur ayam, tingkat kemasiran telur ayam, tekstur telur ayam dan kadar air telur ayam. |
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| Pembimbing 1 | Ir. Juni Sumarmono, M.Sc. Ph.D., IPU., ASEAN Eng |
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| Pembimbing 2 | Dr.sc.agr. Ir. H. R. Singgih Sugeng Santosa, M.P. |
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| Pembimbing 3 | |
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| Tahun | 2024 |
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| Jumlah Halaman | 10 |
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| Tgl. Entri | 2024-08-15 15:57:56.212934 |
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