PENGARUH LAMA PERENDAMAN ESKTRAK DAUN PEPAYA (Carica papaya L) TERHADAP KADAR PROTEIN DAN KUALITAS INTERNAL TELUR ITIK YANG DISIMPAN PADA SUHU RUANG

AMALIA, INDIRAA and Sahara, Eli (2025) PENGARUH LAMA PERENDAMAN ESKTRAK DAUN PEPAYA (Carica papaya L) TERHADAP KADAR PROTEIN DAN KUALITAS INTERNAL TELUR ITIK YANG DISIMPAN PADA SUHU RUANG. Undergraduate thesis, Sriwijaya University.

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Abstract

Eggs are a nutritious food source rich in high-quality protein, especially duck eggs. However, eggs are perishable, so they need to be preserved to extend their shelf life Egg preservation can be done with safe natural methods, such as using papaya leaf extract which contains tannins, flavonoids, and other bioactive compounds. Tannins function to coagulate proteins on the eggshell surface, close pores, and prevent water evaporation and CO2 gas escape. This study aimed to evaluate the effect of soaking duck eggs in papaya leaf extract (Carica papaya) with a concentration of 40% on weight loss, egg white index, haugh unit, and protein content during 21 days of storage at room temperature. This research was conducted from November 2024 to December 2024 in the laboratory of nutrition and animal feed, Department of Technology and Animal Industry and protein content testing was carried out in the laboratory of Agricultural Product Technology, Faculty of Agriculture, Sriwijaya University. This study used a completely randomized design (CRD) with five treatments and four replicates, the treatment given was 40% papaya leaf extract, the treatments used were as follows: P0 : Control (Without papaya leaf extract solution) P1: Immersion of duck eggs in 40% papaya leaf extract. papaya leaf extract for 15 minutes P2: Immersion of duck eggs in 40% papaya leaf extract for 30 minutes P3: Immersion of duck eggs in 40% papaya leaf extract for 45 minutes P4: Immersion of duck eggs in 40% papaya leaf extract for 60 minutes. The parameters observed were egg weight loss, egg white index, egg haugh unit and egg protein content. Data analysis in this study was analyzed by variance analysis, and if it showed significant differences, it was continued with Duncan's multiple range test. The results of the study showed that the addition of papaya leaf extract to egg weight loss did not have a significant effect (P>0.05) on egg weight loss, egg white index, egg haugh unit. The highest result on egg weight loss was in P0 (4.25 ± 0.50) and the lowest P2 (3.25 ± 1.26), the highest result on egg white index in P4 (0.340 ± 0.285) and the lowest in P2 (0.086 ± 0, 005), the highest result on haugh unit of egg in P1 (74.05±11.94) and the lowest in P2 (59.86±3.784), and for egg protein content, the effect was significant (P<0.05), the highest result on egg protein content was P0 (18.31±0.072). and the lowest at P4 (13.84a ± 0.862). In this study it can be concluded that soaking duck eggs with a concentration of 40% papaya leaf extract which has a tannin content of 11.34% which is soaked for 15 minutes, 30 minutes, 45 minutes, and 60 minutes, does not have a significant impact on the value of egg weight loss, egg white index and haugh unit of duck eggs, however, the analysis of egg protein content shows a statistically significant effect, although the P0 treatment (control) is still relatively high.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Telur itik, Daun pepaya (Carica papaya), Kadar protein, kualitas internal telur.
Subjects:	S Agriculture > SF Animal culture > SF481-507 Poultry. Eggs
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	Indira Amalia
Date Deposited:	25 Jul 2025 08:10
Last Modified:	25 Jul 2025 08:10
URI:	http://repository.unsri.ac.id/id/eprint/180760

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