KUALITAS FISIK TELUR PUYUH YANG DIRENDAM DALAM LARUTAN GELATIN TULANG KAKI AYAM DENGAN LAMA PENYIMPANAN YANG BERBEDA
| Main Author: | Indra Joni, |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2015
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| Subjects: | |
| Online Access: |
http://repository.uin-suska.ac.id/5893/1/FM.pdf http://repository.uin-suska.ac.id/5893/2/BAB%201.pdf http://repository.uin-suska.ac.id/5893/3/BAB%20II.pdf http://repository.uin-suska.ac.id/5893/4/BAB%20III.pdf http://repository.uin-suska.ac.id/5893/5/BAB%20IV.pdf http://repository.uin-suska.ac.id/5893/6/BAB%20V.pdf http://repository.uin-suska.ac.id/5893/7/EM.pdf http://repository.uin-suska.ac.id/5893/ |
Daftar Isi:
- Quail eggs is one of perishable food products and a very short shelf life. If left in the open air (room temperature) lasting only 10-14 days. After this time the eggs undergo changes towards damage. Efforts to overcome the damage will need to be preservation. Preservation can be done by soaking the eggs in a gelatin solution. The pourpose of the study was for knowing the physical quality (egg weight loose egg white index, yolk index, haugh units and pH) of quail egg soaked in gelatin bone chicken feet long with diferent storage. The experiment was conducted in October to November 2014 in the Post Harvest, Nutrition and Chemistry Laboratory Faculty of Agriculture and Animal Secience State Islamic University Syarif Kasim Sultan Riau. Thes study used 45 quail eggs a completely randomized design (CRD) factorial pattern 3 x 3 with 5 replications, which consists was two factors. The first was factor soaking time (0, 30 and 60 minutes) and the second factor of storage time (0, 15 and 30 days). The results showed no significant effect of soaking period (P>0.05) on egg weight, egg white index, yolk index, Haugh units and pH. The longer the storage time, the egg weight, egg white index, yolk index, haugh unit were decreased and pH increased. Soaking quail eggs in chicken feet the gelatin solution for 30 minutes and storage time of 15 days resulted in a pH value almost the same of control. Keywords: Quail Egg, Immersion, Gelatin, Storage