International Journal of Animal Science

Acidity Level of Chicken Egg Consumption by Soaking Coffee Leaves

Azmi Mangalisu — 2024-06-30

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

Functional Characteristics of Egg Consumption in Various Types of Markets Spread in North Sinjai District

Azmi Mangalisu — 2024-06-30

This study aims to determine the functional characteristics of egg consumption in various types of markets spread across North Sinjai District. The research design used analysis of variance (ANOVA) according to a completely randomized design (CRD) with 3 treatments and 3 replications. P1: Supermarkets, P2: Traditional Markets, P3: Retailers. This research uses purebred chicken eggs which are consumed with a total of 27 eggs. Parameters in this research are foam power, foam power and foam stability. The result of this research is that the type of market has no significant effect on the value of egg foam, egg foam and egg foam stability. The results of this study on foam power are supermarkets 543.81, traditional markets 673.98, and retail sellers 716.86. The bubble power is 205.67 ml for supermarkets, 222.33 ml for traditional markets and 285.67 ml for retail sellers. The foam stability is 95.72 ml for supermarkets, 94.27 ml for traditional markets and 94.28 ml for retail sellers. The conclusion of this study is that based on the results and discussion it can be concluded that the functional characteristics of eggs greatly influence the temperature and age of the eggs, retail sellers have a high foaming power of 716.86 ml and 285.67 ml of foaming power, whereas good foam stability is found in super markets 95.72 ml.

Acidity Levels and Water Content of Eggs Consumed in Various Types of Markets in North Sinjai District, Sinjai Regency

Azmi Mangalisu — 2024-06-30

This research aims to determine the level of acidity and water content of eggs consumed in various types of markets spread across North Sinjai District. This research method uses a Completely Randomized Design (CRD) with 3 treatments and 3 repetitions. P1: Supermarket, P2: market traditional, P3: Retail Seller. The variables measured are pH (degree of acidity), water content, total titrated acid. The results of this research show that the treatment did not have a significant effect on the average water content and total titratable acid. The level of preference for consumption of eggs is found in supermarkets. The results of this research on the pH of yolk were supermarket 7.78, traditional markets 7.62, and retail sellers 7.21. The pH of albumin is 6.84 in supermarkets, 6.95 in traditional markets, and 6.98 in retail sellers. In water content, namely supermarkets 59.35%, traditional markets 55.29%, and retail sellers 53.45%. In the total titrated acid that is supermarket 15.37, traditional markets 15.59, and retail sellers 20.14. Conclusion from this research is based on the results and discussions can be concluded that egg consumption in various types of markets has a real influence on water content and total titratable acid.

Acidity Level of Broiler Meat at the Chicken Slaughterhouse in North Sinjai District

Azmi Mangalisu — 2024-06-30

This research aims to determine the acidity level of broiler meat at the chicken slaughterhouse in North Sinjai District. This research was carried out using the Completely Randomized Design (CRD) method with treatment P1 at Chicken Slaughterhouse A, P2 at Chicken Slaughterhouse B and P3 at Chicken Slaughterhouse C. The parameters observed in this study were the pH value and total titrated acid. The research results in this study were that the pH value at location A was 6.40, location B was 6.44 and location C was 6.39, Total Titrated Acid (TAT) at location A was 0.65, location B was 0.45 and location C is worth 0.86. The conclusion from the results of this research is that the acidity level of broiler meat in the three locations in the North Sinjai District chicken slaughterhouse means it can be concluded that the meat in the chicken slaughterhouse complies with the Indonesian National Standards, and has a broiler meat acidity level within the normal range.