Kandungan Protein, Indeks Putih Telur (IPT) dan Haugh Unit (HU) Telur Itik Setelah Perendaman dengan Larutan Daun Jambu Biji (Psidium guajava) yang disimpan pada Suhu 270C

Abstract

ABSTRAKTelur merupakan salah satu sumber protein hewani yang bergizi tinggi sehingga banyak di gemari dikalangan masyarakat. Protein telur mempunyai mutu yang tinggi, karena memiliki susunan asam amino esensial yang lengkap sehingga dijadikan patokan untuk menentukan mutu protein dari bahan pangan yang lain. Penelitian ini bertujuan untuk menganalisis kandungan protein, Haugh Unit (HU) dan Indeks Putih Telur (IPT) telur itik setelah diberi perlakuan pencucian dan perendaman dengan larutan daun jambu biji (Psidium guajava) yang disimpan pada suhu kamar dalam jangka waktu 28 hari. Penelitian ini menggunakan 45 butir telur itik dengan 9 perlakuan dan 5 kali ulangan, P0: kontrol, P1: cuci dan rendam hari 14, P2: cuci dan rendam hari 28, P3: cuci tidak rendam hari 14, P4: cuci tidak rendam hari 28, P5: tidak cuci rendam hari 14, P6: cuci tidak rendam hari 28, P7: tidak cuci tidak rendam hari 14, P8: tidak cuci tidak rendam hari 28, dengan lama penyimpanan telur 14 hari dan 28 hari pada suhu kamar. Penelitian ini menggunakan rancangan acak lengkap (RAL). Variabel pengamatan yaitu kadar protein, Indeks Putih Telur, serta Haugh Unit. Data yang diperoleh dianalisis dengan uji ANOVA pada taraf signifikan 5% dan dilanjutkan dengan uji Duncan dengan α=0,05. Hasil simpulan data menunjukkan penelitian perendaman telur dengan larutan daun jambu biji (Psidium guajava) yang disimpan dalam suhu 27 0 C selama 28 hari dengan kadar tanin 3.90% dan perendaman selama 30 menit tidak efektif untuk mempertahankan protein, Indeks Putih Telur (IPT), dan Haugh Unit telur itik. Kata kunci : telur itik, haugh unit, indeks putih telur, protein, larutan daun jambu biji (Psidium guajava) ABSTRACTEgg was one of protein source from the animal which has high nutrition and favored by people. Egg's protein has high quality because of it's complete amino acid essential, it was made to be the standard to determine the quality of the protein content of other kinds of food. This study aimed to analyze the protein content, egg white index and Haugh Unit of duck's eggs after submerged in guava leaves solution which was kept at 27 0 C temperature for 28 days. This study used 45 duck's egg with 9 different treatments and 5 times repetitions, P0 : control, P1 : washed and submerged for 14 days, P2 : washed and submerged for 28 days, P3 : washed not submerged for 14 days, P4: washed not submerged for 28 days, P5: not washed submerged for 14 days, P6: not washed submerged for 28 days, P7: not washed submerged for 14 days, P8: not washed not submerged for 28 days, with the length of storage 14 days and 28 days on the room temperature. This study used random design, the variable is protein level, egg white index, and Haugh Unit. The data were analyzed using ANOVA test with significant value, of 5% and continued by Duncan test with α=0,05. The result shows that those which was submerged in guava's leaves for 28 days at 27 0 C temperature with tannin value of 3,90% and submersion for 30 minutes was not effective to preserve protein, egg white index and Haugh Unit o...

The Physicochemical and Microbiological Quality of Pegagan Duck Eggs Immersed with Duku Fruit Peel Solution in Different Storage Period

“…This is because HU is strongly influenced by the albumen, especially the height of the thick albumen. This is in line with Azizah et al (2018) that the higher the thick albumen then the higher the HU, where the height of albumen is affected by the content of ovomucin. Regarding storage time, it is clear that the storage time is very significantly affecting the value of HU, where the longer the storage, the lower the value of HU.…”

“…By inhibiting the evaporation of CO2, the egg structure of both yolk and albumen can be maintained and the formation of fluids can be inhibited. This is in line with the statement of Azizah et al (2018) that tannin will form a layer on eggshells which can inhibit CO2 evaporation and prevent a decrease in the viscosity of egg contents. Regarding the length of storage, it seems clear that the longer storage time caused a significant increase in MC, which was from 36.35% at 0 d to 37.54% and 38.27% at 7 and 14 d of storage, respectively.…”

“…The decrease in AI was thought to be due to damage to the β-ovomucin bond during storage which resulted in the albumen becoming runny. This is as stated by Azizah et al (2018) that ovomucin consists of α-ovomucin and β-ovomucin, where βovomucin is the most influential on albumen dilution. In line with this, Riawan et al (2017) and Saraswati (2015) also reported that the longer the storage, then the higher the decrease of thick albumen and finally the AI becomes lower.…”

“…The decline in PC value is due to the degradation of proteins during storage which can form a number of gases in the evaporation process. This is supported by the statement of Azizah et al (2018) that there was a decrease in egg protein content during storage caused by decomposition and hydrolysis of proteins.…”

Influence of Dayak Onion Extract Concentration (Eleutherine palmi folia (L.) Merr) and Length Storage on Weight Decrease, Haugh Unit, and Albumen pH of Duck Egg

“…The average addition of the concentration level of Dayak onion extract shows that the higher the concentration level is given, the lower the HU value produced. In line with the results of research [2] concluded that immersion of eggs with guava leaf (Psidium guajava) solution stored at 27 0 C for 28 days with tannin content of This shows that the egg quality is still high and still has a high ovomucin content. This supports the opinion of [17] which states that HU is influenced by ovomucin content found in albumen.…”