EFFECT FREQUENCY AND COATING
THE COCONUT OIL TYPE INTERNAL QUALITY OF
EGGS EGGS
ABSTRACT
In
order to maintain
the internal
quality of
the eggs
is necessary to
the preservation
efforts.
efforts should be made of the efforts mentioned are coated eggs with coconut
oil which has been heated. Preserving eggs by superimposing coconut oil 1 time
on egg shell can extend the shelf life of up to 1 month. However, the egg shell
is coated with coconut oil more than 1 time there is no information.This study
aimed to determine the effect of the frequency of relining coconut oil and egg
types in maintaining internal egg quality.
Eggs are used as much
as 72 points, consisting of 24 chicken eggs arab, 24 chicken eggs, duck eggs
and 24. The study was conducted from July 2002 until September 2002. The
research compiled in a completely randomized design with factorial treatment
factors (1) the frequency of relining coconut oil (0,1,2,3 times), and factor (2)
types of eggs (chicken eggs arab, eggs and duck eggs) . The data obtained were
tested homogeneity and aditivitasnya then analyzed using analysis of Variety
the real level of 5% and or 1%. Further test used was Duncan Multiple Test
distance.
The results showed that there was no interaction between the frequency of relining coconut oil and egg kind of the internal quality of eggs (P ³ 0.01). Relining frequency was highly significant (P £ 0.01) for egg weight, but did not significantly affect egg whites index, Haugh unit values, and yolk index (P ³ 0.05). Egg weight with coconut oil relining frequency 2 times or 3 times significantly (P £ 0.05) is smaller than 1 time relining or re uncoated.
Type eggs significantly (P ³ 0.05) to index the egg white and Haugh unitdan value was highly significant (P £ 0.01) on egg weight and yolk index. Duck eggs have egg white index and weight were significantly larger (P £ 0.05) than in chicken eggs and chicken eggs arab. Duck eggs and chicken eggs were not significantly different (P ³ 0.01) to the value of Haugh unit and yolk index, ie an average of 77.78 (AA quality) and 0.34 and were significantly different (P £ 0.05) with arab chicken eggs to the value of Haugh unit and yolk index, ie 61.91 (quality B) and 0.14.
The results showed that there was no interaction between the frequency of relining coconut oil and egg kind of the internal quality of eggs (P ³ 0.01). Relining frequency was highly significant (P £ 0.01) for egg weight, but did not significantly affect egg whites index, Haugh unit values, and yolk index (P ³ 0.05). Egg weight with coconut oil relining frequency 2 times or 3 times significantly (P £ 0.05) is smaller than 1 time relining or re uncoated.
Type eggs significantly (P ³ 0.05) to index the egg white and Haugh unitdan value was highly significant (P £ 0.01) on egg weight and yolk index. Duck eggs have egg white index and weight were significantly larger (P £ 0.05) than in chicken eggs and chicken eggs arab. Duck eggs and chicken eggs were not significantly different (P ³ 0.01) to the value of Haugh unit and yolk index, ie an average of 77.78 (AA quality) and 0.34 and were significantly different (P £ 0.05) with arab chicken eggs to the value of Haugh unit and yolk index, ie 61.91 (quality B) and 0.14.
PENGARUH FREKUENSI PELAPISAN
ULANG MINYAK KELAPA DAN
JENIS TELUR TERHADAP KUALITAS
INTERNAL TELUR
ABSTRAK
Dalam rangka mempertahankan kualitas internal
telur perlu dilakukan upaya pengawetan.Salah satu upaya dimaksud adalah
melapisi telur dengan minyak kelapa yang telah dipanaskan. Pengawetan
telur dengan cara melapiskan minyak kelapa sebanyak 1 kali pada kerabang telur
dapat memperpanjang masa simpan hingga 1 bulan. Namun, kerabang telur yang
dilapisi dengan minyak kelapa lebih dari 1 kali belum ada informasi.
Penelitian ini bertujuan untuk mengetahui
pengaruh frekuensi pelapisan ulang minyak kelapa dan jenis telur tersebut dalam
mempertahankan kualitas internal telur.
Telur yang digunakan sebanyak 72 butir,
terdiri atas 24 butir telur ayam arab, 24 butir telur ayam ras, dan 24 butir
telur itik. Penelitian dilaksanakan mulai Juli 2002 hingga September
2002. Penelitian disusun dalam Rancangan Acak Lengkap pola faktorial
dengan faktor perlakuan (1) frekuensi pelapisan ulang minyak kelapa (0,1,2,3
kali); dan faktor (2) jenis telur (telur ayam arab, telur ayam ras, dan telur
itik). Data yang diperoleh diuji homogenitas dan aditivitasnya kemudian
dianalisis menggunakan Analisis Ragam pada taraf nyata 5% dan atau 1%. Uji
lanjut yang digunakan adalah Uji Jarak Berganda Duncan.
Hasil penelitian menunjukkan bahwa tidak ada
interaksi antara frekuensi pelapisan ulang minyak kelapa dan jenis telur
terhadap kualitas internal telur (P³0,01). Frekuensi
pelapisan ulang berpengaruh sangat nyata (P£0,01) terhadap
penurunan berat telur, namun tidak berpengaruh nyata terhadap indeks putih
telur, nilai haugh unit, dan indeks kuning telur
(P³0,05). Penurunan berat telur dengan frekuensi
pelapisan ulang minyak kelapa sebanyak 2 kali atau 3 kali nyata (P£0,05) lebih kecil dari pada pelapisan ulang sebanyak 1
kali atau yang tidak dilapisi ulang.
Jenis telur berpengaruh nyata (P³0,05) terhadap indeks putih telur dan nilai haugh unitdan berpengaruh sangat nyata (P£0,01) terhadap penurunan berat telur dan indeks kuning telur. Telur itik memiliki indeks putih telur dan penurunan berat yang nyata lebih besar (P£0,05) dari pada telur ayam arab dan telur ayam ras. Telur itik dan telur ayam ras tidak berbeda nyata (P³0,01) terhadap nilai haugh unit dan indeks kuning telur, yakni rata-rata sebesar 77,78 (kualitas AA) dan 0,34 serta berbeda nyata (P£0,05) dengan telur ayam arab terhadap nilai haugh unit dan indeks kuning telur tersebut, yakni 61,91 (kualitas B) dan 0,14.
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