Karakteristik Organoleptik dan Total Mikroba Telur Ayam Ras yang Direndam dalam Air Rebusan Daun Melinjo (Gnetum gnemon L.)

Novitanti, Linda; Suharyanto, Suharyanto; Edi, Soetrisno; Warnoto, Warnoto

doi:10.31186/bpt.2.1.65-75

Cited by 2 publications

(2 citation statements)

References 1 publication

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“…Tannin reacts with protein under the eggshell and then the protein is denaturized and forms coagulation [24]. Contrary, the immersion of egg in Gnetum gnemon leaves infuse just increased the total plate count of eggs [25]. It indicates that the use BWL is better than Gnetum gnemon leaf for decreasing microbial total.…”

Section: Total Microbesmentioning

confidence: 98%

Total Plate Count and pH of Layer Eggs Immersed in Leaf Aqueous Extract of Averrhoa bilimbi L.

Suharyanto,

Marheny,

Kususiyah

et al. 2023

HAJAS

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Layer eggs are low cost and highly nutritious, but they are perishable. Therefore, it is important applying preservation for prolong its shelf life. Preservation by using natural agent such as belimbing wuluh (Averrhoa bilimbi L) leaf (BWL) extract for food safety and consumer health is ratioable. This study aimed to evaluate the immersion of layer eggs in an aqueous extract of BWL on the pH value and total microbial eggs. The treatments employed were eggs without soaking (P0), eggs soaked in aquadest (P1), eggs soaked in solution of BWL leaf extract (SBWLE) 15% (P2), eggs soaked in SBWLE 30% (P3), and eggs soaked in SBWLE 45% (P4). Soaking was carried out for 24 hours with the proportion of egg: water SBWLE was 1:13. The extraction process was carried out by boiling the BWL for 10 minutes at a temperature of 85 ºC. The boiled water is filtered and the results were used for treatment. The data were analyzed by ANOVA and he significant effect (P <0.05) of treatments were tested by a post hoc Duncan's Multiple Range Test (DMRT). The results showed that eggs soaked in SBWLE had lower pH and total microbes than eggs without soaking and eggs soaked in aquadest. The higher concentration of SBWLE, the decreasing pH and total microbes in eggs. The conclusion was that the use of SBWLE 15-45% (w/v) was able to suppress egg microbial growth and prevent an increase in egg pH. Keywords: Averhoa bilimbi, egg quality, microbes, pH

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Section: Total Microbesmentioning

confidence: 98%

Total Plate Count and pH of Layer Eggs Immersed in Leaf Aqueous Extract of Averrhoa bilimbi L.

Suharyanto,

Marheny,

Kususiyah

et al. 2023

HAJAS

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“…Sementara itu, keberadaan senyawa-senyawa metabolit sekunder pada ekstrak DBW tidak menyebabkan tekstur telur berubah. Hal ini sejalan dengan penelitian [21] yang menyatakan bahwa perendaman telur dalam ekstrak daun melinjo tidak menyebabkan perubahan tekstur telur.…”

Section: Organoleptikunclassified

Oksidasi, Daya Buih, dan Sifat Organoleptik Telur Ayam Ras yang Direndam dalam Ekstrak Daun Belimbing Wuluh (Averrhoa bilimbi L.)

Amelia

Suharyanto

Desia

et al. 2023

J. Livest. Animal Health

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Penelitian ini bertujuan untuk mengetahui pengaruh perendaman telur ayam ras dalam ekstrak daun belimbing wuluh (Averrhoa bilimbi L.) (DBW) terhadap tingkat oksidasi, daya buih, dan karakteristik organoleptik telur ayam ras. Telur yang digunakan adalah telur ayam ras yang berumur maksimal 24 jam sejak ditelurkan. Esktraksi dilakukan dengan cara merebus DBW dalam air dengan suhu 85 ºC selama 10 menit, air rebusan kemudian disaring dan digunakan untuk penelitian. Perlakuan yang diaplikasi adalah P0 = tanpa perendaman (kontrol), P1 = perendaman dalam akuades, P2 = perendaman dalam ekstrak DBW 15%, P3 = perendaman dalam DBW 30%, dan P4 = perendaman dalam ekstrak DBW 45%. Tiap perlakuan diulang 3 kali dengan Rancangan Acak Lengkap (RAL). Data dianalisis dengan ANOVA dan uji lanjut DMRT (Duncan’s Multiple Range Test) dengan α = 0,05. Hasil penelitian menunjukkan bahwa perendaman telur dalam larutan ekstrak DBW konsentrasi 15% sudah dapat menekan oksidasi, daya buih yang tidak berubah dan kestabilan buih yang lebih tinggi; skor kecerahan warna yolk, skor bau telur, dan skor tingkat kesukaan yang lebih tinggi tanpa merubah sifat tekstur dan rasa. Kesimpulannya adalah bahwa telur ayam ras memiliki karakteristik fungsional dan organoleptik terbaik pada perendaman dalam ekstrak daun belimbing wuluh dengan konsentrasi 15% serta mampu menekan tingkat oksidasi.

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Karakteristik Organoleptik dan Total Mikroba Telur Ayam Ras yang Direndam dalam Air Rebusan Daun Melinjo (Gnetum gnemon L.)

Cited by 2 publications

References 1 publication

Total Plate Count and pH of Layer Eggs Immersed in Leaf Aqueous Extract of Averrhoa bilimbi L.

Total Plate Count and pH of Layer Eggs Immersed in Leaf Aqueous Extract of Averrhoa bilimbi L.

Oksidasi, Daya Buih, dan Sifat Organoleptik Telur Ayam Ras yang Direndam dalam Ekstrak Daun Belimbing Wuluh (Averrhoa bilimbi L.)

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