Kualitas fisik telur ayam ras yang direndam dalam larutan teh hijau (Camellia Sinensis) komersial

Abstract

PHYSICAL QUALITY OF EGGS DIPPED IN A COMMERCIAL GREEN TEA (Camellia sinensis) SOLUTION. Studies conducted to determine and understand the physical quality of broiler eggs soaked in commercial green tea solution. The variables observed were the decrease in egg weight, protein index, egg yolk index and Haugh unit. This study used a fully randomized design (CRD) with 5 treatments as follows: P0 = no immersion, P1 = green tea solution concentration 40%, P2 = green tea solution concentration 50%, P3 = green tea solution concentration 60% , P4 = concentration of the green tea solution 70% with 4 repetitions. The results showed that the immersion of the commercial green tea solution was not significant (P> 0.05) from the egg yolk index and Haugh Unit index, but significant (P <0.05) from the decrease in egg weight and protein index. The average reduction in egg weight had the lowest value at a concentration of 50% with a value of 3.91% and the highest value at no immersion with a value of 5.40%. The protein index had the highest value at a concentration of 40%, namely 0.13 compared to the concentration of other solutions and without immersion. The egg yolk index has the highest average value at a solution concentration of 40% with a value of 0.16 compared to the concentration of other solutions or without immersion. Haugh Unit has the highest average value at a solution concentration of 40% with a value of 51.64 and compared to the concentration of other solutions and without immersion. Eggs soaked in a commercial green tea solution can suppress the physical quality of chicken eggs at a concentration of 40% and are more effective than other commercial green tea solutions.Keywords: eggs, green tea, physical quality.

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

“…The coating mechanism of tannin in the inner eggs is as follow. 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].…”

Hazard Analysis Critical Control Point (HACCP) analysis in the process of making moringa leaf sponge cake in X Hospital

“…Umur simpan telur pendek dan mudah rusak dikarenakan kandungan gizi telur yang tinggi, adanya kandungan gizinya berpotensi menjadi media pertumbuhan mikroorganisme. Kualitas pada telur akan menurun bila dilakukan penyimpanan dalam waktu lama (Tooy, 2021).…”

Telaah: Pengaruh Variasi Jenis Bahan dan Metode Pengawetan Alami Terhadap Kualitas Telur Ayam

“…Tanin sebagai growth inhibitor merupakan senyawa yang berfungsi menutupi poripori kulit telur dan menghambat masuknya mikroorganisme ke dalam telur dan berperan sebagai antibakteri karena memiliki kemampuan membentuk senyawa kompleks dengan protein melalui ikatan hidrogen antara tanin dengan protein dimana protein akan terdenaturasi sehingga metabolisme bakteri terganggu. Enzim yang dikeluarkan oleh mikroba adalah protein dan protein akan mengendap oleh tanin sehingga enzim tersebut tidak akan aktif (Tooy et al, 2021).…”