PERAN LARUTAN DAUN KETAPANG (TERMINALIA CATAPPA L.) TERHADAP KUALITAS TELUR ASIN (KADAR LEMAK, ASAM LEMAK BEBAS (FFA), DAN WARNA KUNING TELUR ASIN)

JAHARA, SITI and Sahara, Eli (2024) PERAN LARUTAN DAUN KETAPANG (TERMINALIA CATAPPA L.) TERHADAP KUALITAS TELUR ASIN (KADAR LEMAK, ASAM LEMAK BEBAS (FFA), DAN WARNA KUNING TELUR ASIN). Undergraduate thesis, Sriwijaya University.

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Abstract

SITI JAHARA. The Effect Addition of Ketapang (Terminalia Catappa L) of Salted Eggs in Fat Content, Free Fatty Acid Content and Yolk Color. (Supervised by Dr. Eli Sahara S.Pt., M.Si).The egg has a perishable properties that are both natural and biological damage caused by microorganisms that attack the pores of the egg. The preservation of an egg is essential to the quality and nutrients of the egg. Salted egg is one of the popular farm products. The principle of producing a salted egg is the process of ionizing the salt of the nacl and then diffusing the egg through the pores of the shell. The study is aimed at identifying the effects of adding solution and apprisals in salted egg making of fatty levels, free fatty acids, and the color of salt egg yolk. The methods of husbandry included soggy tilling by soaking an egg in brine. The study was conducted in October through November 2023 in ogan ilir, southern Sumatra. The method used by complete random design (ral) with 5 treatments and 4 deuteronomy, which is adding solution of apapot leaves 0%, 10%, 15%, 20%, and 25%. It continues with an analysis of fat content using the extraction method using soxhlet, the weibull free fatty acid analysis, and the egg yolk uses the roche color fun. The study is that adding ketapang leaves wit a dose 25% is very effective in reducing fat levels of free fatty acids and affecting egg yolk.Key words: Free fatty acid, ketapang (Termminalia catappa L), Fat, Salty eggs, Eggs,Egg yolk. SITI JAHARA. Peran Larutan Daun Ketapang (Terminalia Catappa L) terhadap Kualitas Telur Asin (Kadar Lemak, Asam Lemak Bebas (Ffa), dan Warna Kuning Telur Asin). (Dibimbing oleh Dr. Eli Sahara S.Pt., M.Si).Telur memiliki sifat yang mudah rusak, baik kerusakan alami, kimiawi, maupun biologis yang disebabkan oleh mikroorganisme yang menyerang pori-pori telur. Pengawetan telur sangat diperlukan untuk menjaga kualitas dan gizi telur. Telur asin merupakan salah-satu produk peternakan yang disukai masyarakat. Prinsip pembuatan telur asin adalah prosesnya mengionisasi garam NaCl yang kemudian berdifusi ke dalam telur melalui pori-pori cangkang. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan larutan daun ketapang dalam pembuatan telur asin terhadap kadar lemak, asam lemak bebas, dan warna kuning telur asin. Metode penggaraman meliputi metode penggaraman basah dengan cara merendam telur dengan larutan garam. Penelitian ini dilakukan pada bulan Oktober sampai November 2023 di kabupaten Ogan Ilir, Sumatra Selatan. Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan, yaitu: Penambahan larutan daun ketapang 0% (P0), penambahan larutan daun ketapang 10% (P1), penambahan larutan daun ketapang 15% (P2), penambahan larutan daun ketapang 20% (P3), penambahan larutan daun ketapang 25% (P4). Dilanjutkan dengan analisis kandungan lemak menggunakan metode ekstraksi menggunakan soxhlet, analisis asam lemak bebas metode Weibull dan warna kuning telur menggunakan the roche yolk colour fan. Hasil penelitian ini adalah penambahan larutan daun ketapang dengan dosis yang ditentukan sangat efektif dalam pengurangan kadar lemak, asam lemak bebas, juga mempengaruhi warna kuning telur.Kata kunci: Asam lemak bebas, Ketapang (Terminalia catappa L.), Lemak, Telur asin,Telur, Warna kuning telur asin.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Asam lemak bebas, Ketapang (Terminalia catappa L.), Lemak, Telur asin,Telur, Warna kuning telur asin
Subjects:	S Agriculture > SF Animal culture > SF1-1100 Animal culture
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	Siti Jahara
Date Deposited:	25 Mar 2024 05:48
Last Modified:	25 Mar 2024 05:48
URI:	http://repository.unsri.ac.id/id/eprint/142456

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