UJI KADAR PROTEIN DAN KUALITAS TELUR AYAM RAS SETELAH PERENDAMAN DENGAN EKSTRAK AKAR ECENG GONDOK (EICHHORNIA CRASSIPES) YANG DISIMPAN PADA SUHU RUANG

LINORA, NADYA IKA and Sahara, Eli (2024) UJI KADAR PROTEIN DAN KUALITAS TELUR AYAM RAS SETELAH PERENDAMAN DENGAN EKSTRAK AKAR ECENG GONDOK (EICHHORNIA CRASSIPES) YANG DISIMPAN PADA SUHU RUANG. Undergraduate thesis, Sriwijaya University.

	Text RAMA_54231_05041282025050.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_54231_05041282025050_TURNITIN.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy
	Text RAMA_54231_05041282025050_0005037303_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (589kB)
	Text RAMA_54231_05041282025050_0005037303_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (158kB) | Request a copy
	Text RAMA_54231_05041282025050_0005037303_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (159kB) | Request a copy
	Text RAMA_54231_05041282025050_0005037303_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (123kB) | Request a copy
	Text RAMA_54231_05041282025050_0005037303_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (29kB) | Request a copy
	Text RAMA_54231_05041282025050_0005037303_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (180kB) | Request a copy
	Text RAMA_54231_05041282025050_0005037303_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (667kB) | Request a copy

Abstract

Eggs are one of the most perfect food items as they contain various essential nutrients such as protein, fat, vitamins and minerals. However, chicken eggs have a limited shelf life, lasting only 10-14 days. Therefore, special treatment is required so that eggs can be stored longer by performing preservation techniques. The method of preserving purebred chicken eggs by soaking water hyacinth root extract at a concentration of 40% with different lengths of soaking has the potential to maintain the quality of purebred chicken eggs. This study aims to determine the effect of water hyacinth root extract (Eichhornia crassipes) on the freshness test of purebred chicken egg contents and protein content. This research was conducted from October to November 2023 at the Laboratory of Animal Nutrition and Food, Faculty of Agriculture, Sriwijaya University. This study used a completely randomized design (CRD) with 5 treatments and 4 replicates. The treatments consisted of P0 (no soaking with 40% concentration of water hyacinth root extract), P1 (soaking with 40% water hyacinth root extract for 60 minutes), P2 (soaking with 40% water hyacinth root extract for 90 minutes), P3 (soaking with 40% water hyacinth root extract for 120 minutes), and P4 (soaking with 40% water hyacinth root extract for 150 minutes). The observed variables were egg protein content, haugh unit (HU), egg white and yolk weight. The results showed that the treatment of egg protein content had a significant effect (P<0.05) and the treatment of haugh unit (HU), egg white and yolk weight did not have a significant effect (P>0.05). The mean values resulting from the study were protein content of 17.16-33.96%, mean haugh unit (HU) values ranging from 45.01-61.03, mean percentage value of egg white weight ranging from 43.71-49.02% and mean percentage value of egg yolk weight ranging from 32.07-33.98%. This study can be concluded that preservation of eggs with 40% water hyacinth root extract with different soaking durations has not shown a real effect in maintaining egg quality on haugh unit (HU) value, percentage of white and yolk weights, but preservation with 40% water hyacinth root extract with 90 minutes soaking duration (P2) gives the best results.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Eceng gondok, Kadar protein telur, Kualitas telur ayam ras
Subjects:	S Agriculture > SF Animal culture > SF481-507 Poultry. Eggs
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	Nadya Ika Linora
Date Deposited:	29 May 2024 01:14
Last Modified:	29 May 2024 01:14
URI:	http://repository.unsri.ac.id/id/eprint/145904

Actions (login required)

View Item