Acidity Level of Chicken Egg Consumption by Soaking Coffee Leaves
DOI:
https://doi.org/10.30736/asj.v6i1.125Keywords:
Coffee Leaves, Soaking, Quality, Acidity Level, EggAbstract
This research aims to determine the acidity level of chicken eggs consumed by soaking coffee leaves. This research method used a Completely Randomized Design (CRD) consisting of 4 treatments with 3 replications, namely R0: Without soaking coffee leaves (control), P1: 10% soaking coffee leaves, P2: 20% soaking coffee leaves and P3: 30% soaking coffee leaves. The variables measured are pH (degree of acidity), water content, total titration acid. The results of this study showed that the treatment had no significant effect on the average water content. The level of preference for consumption of eggs is found in the 0% treatment. The results of this research on yolk pH (egg yolk pH), namely 0% coffee leaf immersion, amounted to 6.47, 10% coffee leaf immersion, amounted to 7.63, 20% coffee leaf immersion, amounted to 8.20, 30% coffee leaf immersion , amounting to 9.53. pH of albumen (pH of egg white) soaking coffee leaves 0%, amounting to 6.73, soaking coffee leaves 10%, amounting to 7.87, soaking coffee leaves 20%, amounting to 8.40, soaking coffee leaves 30 %, amounting to 9.57. The water content with 0% coffee leaf immersion is 91.00, 10% coffee leaf immersion is 93.33, 20% coffee leaf immersion is 91.66, 30% coffee leaf immersion is 92.66. on the total titration principle of 0% coffee leaf immersion, amounting to 6.90, 10% coffee leaf immersion, amounting to 2.40, 20% coffee leaf immersion, amounting to 5.40, 30% coffee leaf immersion, amounting to 11.10. The conclusion of this research is that consumption eggs soaked in coffee leaves have a significant effect on yolk pH, albumen pH and total titratable acid but have no significant effect on water content
Downloads
References
Respati, E., L. Hasanah, S. Wahyuningsih, Sehusman, M. Manurung, Y. Supriyani, dan Rinawati. (2013). Buletin Konsumsi Pangan. Pusat Data dan Sistem Informasi Pertanian. 4(2) : 1-56.
Koswara, S. (2009). Teknologi Pengolahan Telur (Teori dan Praktek). Ebook pangan, Jakarta.
Sudaryani. (2003). Kualitas Telur. Penerbit Swadaya, Jakarta.
Rahmawati, S., Setyawati, T. R., dan Yanti, A. H. (2014). Daya simpan dan kualitas telur ayam ras dilapisi minyak kelapa, kapur sirih dan ekstrak etanol kelopak rosella. Jurnal Protobiont, 3(1).
Lubis, H.A., I. G. K. Suarjana, M. D. Rudyanto. (2012). Pengaruh suhu dan lama penyimpanan telur ayam. Universitas Udayana, Bali.
Hiroko, S.P., T. Kurtini, Rianti. (2014). Pengaruh lama simpan dan warna kerabang telur ayam ras terhadap indeks albumen, indeks yolk,dan ph telur. Jurnal Ilmiah Peternakan Terpadu 2(3):108-114.
De Rue, K., K. Grijspeerdt, M Heyndrickx, M Uyytenddaele, J. Debevere, L. Herman. (2006). Bacterial shell contamination in the egg collection chains of different housing systems for laying hens. Br.Poult. Sci.47 (2): 163-72. DOI: https://doi.org/10.1080/00071660600610773
Yuwanta, T. (2010). Telur dan Kualitas Telur. Gadjah Mada Universitas Press.
Jazil,N.,Hintono,A & Mulyani, S (2003). Penurunan kualitas telur ayam ras dengan intensitas warna coklat kerabang berbeda selama penyimpanan. Jurnal Aplikasi Teknologi Pangan. 2(1).
Cornelia, A., Suada, I. K., dan Rudyanto, M. D. (2014). Perbedaan daya simpan telur ayam ras yang dicelupkan dan tanpa dicelupkan larutan kulit manggis. Indonesia Medicus Veterinus, 3(2), 112-119.
Maryati, J., dan Karmila, M. (2008). Pemanfaatan daun jambu biji (Psidium guajava L) sebagai alternatif pengawetan telur ayam ras. Jurnal Nalar, 1(7), 320.
Bell, D.dan W.D.Weaver, jr. (2002). Commercial chicken Meat and Egg. Production. 5th edition. Springer Science and Bussines media inc. DOI: https://doi.org/10.1007/978-1-4615-0811-3
Nova, I. (2014). Pengaruh lama penyimpanan terhadap kualitas internal telur ayam ras pada fase produksi pertama. Skripsi. Fakultas Pertanian.Universitas Lampung. Bandar Lampung.
Additional Files
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Azmi Mangalisu, Irpan; Abdul Hakim Fattag
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.