POTENSI LAMA PERENDAMAN EKSTRAK DAUN ECENG GONDOK (Eichornia crassipes) TERHADAP KADAR PROTEIN DAN KESEGARAN ISI TELUR ITIK YANG DISIMPAN PADA SUHU RUANG

NOVIANA, AYU and Sahara, Eli (2024) POTENSI LAMA PERENDAMAN EKSTRAK DAUN ECENG GONDOK (Eichornia crassipes) TERHADAP KADAR PROTEIN DAN KESEGARAN ISI TELUR ITIK YANG DISIMPAN PADA SUHU RUANG. Undergraduate thesis, Sriwijaya University.

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Abstract

The current challenge is that duck eggs have large shell pores, which accelerate the evaporation process. To extend the storage life, the addition of natural preservatives such as tannins is required to help slow down this evaporation process. This study aims to determine the effect of the soaking duration in water hyacinth leaf extract on the protein content and freshness of duck egg contents stored at room temperature. This research was conducted from September to October 2023 at the Animal Nutrition and Feed Laboratory of the Faculty of Agriculture, Sriwijaya University. The testing of the protein content of duck eggs was carried out at the Agricultural Technology Laboratory of the Faculty of Agriculture, Sriwijaya University. This study used 60 duck eggs and 400 grams of water hyacinth leaves. The variables measured include egg weight loss, egg white index, egg Haugh unit, and egg protein content. The research design used was a completely randomized design (RAL) with treatments consisting of P0 (without water hyacinth leaf extract solution), P1 (15 minutes soaking of duck eggs in 40% water hyacinth leaf extract), P2 (30 minutes soaking of duck eggs in 40% water hyacinth leaf extract), P3 (60 minutes soaking of duck eggs in 40% water hyacinth leaf extract), P4 (90 minutes soaking of duck eggs in 40% water hyacinth leaf extract) stored at room temperature for 21 days. The data obtained were then analyzed by variance analysis and, if significant, followed by Duncan's test. The results showed that the soaking duration in 40% concentration of water hyacinth leaf extract did not significantly affect (>0.05) egg weight loss, egg white index, egg Haugh unit, and duck egg protein content. The mean values obtained from this study were egg weight loss 5.174-6.353%, mean egg white index 0.030-0.041, mean egg Haugh unit 45.026-62.061, mean protein content of eggs 15.89-30.46%. This study concludes that soaking duck eggs in a 40% concentration of water hyacinth leaf extract for up to 90 minutes soaking duration has not been able to affect the values of weight loss, egg white index, Haugh unit, and protein content in duck eggs over 21 days. Keywords: Water Hyacinth Leaf Extract, Soaking Time, Protein Content and Freshness of Egg Contents, Duck Eggs

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Ekstrak Daun Eceng Gondok, Lama Perendaman, Kadar Protein dan Kesegaran Isi Telur, Telur Itik
Subjects:	S Agriculture > SF Animal culture > SF481-507 Poultry. Eggs
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	Ayu Noviana
Date Deposited:	22 Mar 2024 01:02
Last Modified:	22 Mar 2024 01:02
URI:	http://repository.unsri.ac.id/id/eprint/142075

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