| NIM | D1A007034 |
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| Namamhs | FAISHAL FIDA' JANAN |
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| Judul Artikel | PENGARUH LAMA MASERASI DAN PERBANDINGAN KUNING TELUR DENGAN ETANOL PADA PEMBUATAN TEPUNG KUNING TELUR PUYUH TERHADAP KADAR PROTEIN DAN LEMAK |
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| Abstrak (Bhs. Indonesia) | Penelitian ini dilaksanakan mulai 13-19 September 2012 di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan Universitas Jenderal Soedirman Purwokerto. Tujuan penelitian untuk mempelajari interaksi antara lama maserasi dan penggunaan perbandingan kuning telur puyuh dengan berbagai level etanol terhadap kadar protein dan lemak terbaik, menentukan lama maserasi yang menghasilkan kadar protein dan lemak terbaik dan menentukan perbandingan kuning telur puyuh dengan berbagai level etanol yang menghasilkan kadar protein dan lemak pada tepung kuning telur puyuh terbaik. Materi yang digunakan adalah kuning telur puyuh sebanyak 1.350 gram (450 butir) dan etanol (5.400 ml). Penelitian dilakukan dengan metode eksperimental dengan desain faktorial pola dasar Rancangan Acak Lengkap (RAL). Faktor pertama adalah lama maserasi (L1 = 10 menit, L2 = 20 menit, L3 = 30 menit), Faktor dua adalah perbandingan kuning telur dengan level etanol (P1 = 50 g kuning telur : 100 ml etanol, P2 = 50 g kuning telur : 200 ml etanol, P3 = 50 g kuning telur : 300 ml etanol). Masing-masing kombinasi perlakuan diulang sebanyak tiga kali. Kadar protein dianalisis dengan metode Kjeldhal dan kadar lemak dianalisis dengan metode Soxhlet. Berdasarkan hasil analisis lama maserasi berpengaruh tidak nyata (P > 0,05), perbandingan kuning telur dengan level etanol berpengaruh sangat nyata (P < 0,01), dan interaksi antara lama maserasi dan perbandingan kuning telur dengan level etanol berpengaruh nyata (P < 0,05) terhadap kadar protein tepung kuning telur, sedangkan untuk kadar lemak hanya perbandingan kuning telur dan level etanol yang berpengaruh sangat nyata (P < 0,01). Berdasarkan hasil penelitian dapat disimpulkan bahwa: (1) Pembuatan tepung kuning telur dengan lama maserasi 30 menit menggunakan 50 g kuning telur puyuh dan 300 ml etanol menghasilkan kadar protein paling tinggi yaitu 36,14%. (2) Pembuatan tepung kuning telur yang dimaserasi selama 30 menit menggunakan 50 g kuning telur puyuh dan 300 ml etanol menghasilkan kadar lemak paling rendah yaitu 63,14%.
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| Abtrak (Bhs. Inggris) | The study conducted from 13 to 19 of September 2012 at the Laboratory of Animal husbandry Products Technology University of General Sudirman Purwokerto. The purpose of this research is to study the interaction between the use of quail egg yolk comparison with various levels of ethanol and a duration period of maceration on levels of protein and fat, protein and fat levels to determine the best by a long maceration and determine the use of comparisons with quail egg yolk various levels of ethanol that produces levels of protein and fat in the best quail egg yolk powder. The material used is a quail egg yolk as much as 1,350 grams (450 grains), ethanol (5,400 ml). This study was conducted using a factorial experimental design using the basic pattern completely randomized design (CRD). The First factor is maceration duration (L1 = 10 minutes, L2 = 20 minutes, L3 = 30 minutes), Second Factor is comparison between egg yolk and ethanol level (P1 = 50 g egg yolk: 100 ml of ethanol, P2 = 50 g egg yolk: 200 ml of ethanol, P3 = 50 g egg yolk: 300 ml of ethanol). Each treatment combination was repeated three times. Protein content was analyzed by the method Kjeldhal and fat content were analyzed by Soxhlet method. Based on the analysis of variance of long maceration effect is not significant (P >0,05), comparison of egg yolk and ethanol levels was highly significant (P <0.01) and interaction between long maceration and egg yolk comparison with ethanol levels significantly (P <0.05) the protein content of egg yolk powder . Fat content of the egg yolk and comparison only ethanol level was highly significant (P <0,01). Based on the results of this study concluded that: (1) The manufacture of egg yolk powder with maceration 30 minutes using 50 g quail egg yolks and 300 ml of ethanol produced the highest protein content, was 36.14%. (2) The manufacture of egg yolk powder were macerated for 30 minutes using 50 g quail egg yolks and 300 ml of ethanol produces the lowest fat content, was 63.14%.
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| Kata kunci | Kuning telur puyuh, etanol, maserasi, protein, lemak. |
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| Pembimbing 1 | Dr. sc. agr. Ir. R. Singgih S. S., MP |
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| Pembimbing 2 | Ir. Mardiati Sulistiyowati, MP |
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| Pembimbing 3 | |
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| Tahun | 2013 |
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| Jumlah Halaman | 9 |
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| Tgl. Entri | (belum diset) |
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