TOTAL MIKROBA DAN NILAI ORGANOLEPTIK TELUR ASIN AYAM RAS DENGAN PENAMBAHAN SARI KUNYIT SELAMA PENYIMPANAN PADA SUHU RUANG
| Main Author: | MARLINA, MARLINA |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2016
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| Subjects: | |
| Online Access: |
http://eprints.unram.ac.id/12665/1/Skripsi%20bagian%20awal.docx http://eprints.unram.ac.id/12665/2/HALAMAN%20PENGESAHAN%20DEWAN%20PENGUJI.docx http://eprints.unram.ac.id/12665/3/ISI%20SKRIPSI.doc http://eprints.unram.ac.id/12665/4/JURNAL.doc http://eprints.unram.ac.id/12665/ |
Daftar Isi:
- The study was aims to determine Total Microbial Count and Organoleptic Value of Salted Chicken’s Eggs with Turmeric Extract During Room Storage Temperature. It was an experimental study based on Completely Randomized Design (CRD) in factorial pattern with two factors, such as turmeric extract concentration (0; 10; 20; and 30) percent and stroge period (7; 14; and 21) days. All treatments were repeated three times. Hundred and fourty four (144) chicken’s eggs were used in this study with average 63,7 grams of weight. The main variables measured were total microbial contant and organoleptic value, while degree acidity (pH) of albumen and yolk were observe as sapporting variable. Result showed that the longer the storage period the higher the bacterial count there were not significantly effect among treatments concentration of turmeric extract. The highest bacterial count was 3,83 log CFU/ml in storage period of 21 days, and the lower was 4,23 log CFU/ml of 30 percent turmeric extract addition total microbial count was lower than the standard microbial qualitity (25.000.000 CFU/mg) of salted egg, meaning that its still save to be consumend. The treatments were also significantly improve bath the organoleptic (tast, aroma, color, texture) and acceptability. While storage period were not effect to the pH of both albumen and yolk.