PENGARUH PERENDAMAN LARUTAN KITOSAN TERHADAP KUALITAS INTERNAL TELUR ITIK LOKAL
Daftar Isi:
- Chitosan is a derivative product of chitin polymers, namely byproducts (waste) from the processing of the fishing industry, especially shrimp. Chitosan is a natural food preservative, and has a positively charged polycation that can inhibit bacterial and mold growth. In addition, chitosan also has hydrophilic properties, namely the ability to bind water. preservation of eggs using chitosan is effective in maintaining the internal quality of the egg and can maintain the shelf life of at least 3 weeks at a temperature of 25 0C. This research will be conducted from September to October in the nutrition and animal feed laboratory, animal husbandry study program and Technology laboratory. Agricultural Products Faculty of Agriculture, Sriwijaya University. The analytical method used in this study is a completely randomized design (CRD). with the parameters observed included white index, egg yolk index, haugh unit and egg ph. The results of this study indicate that preservation using chitosan solution significantly affects the white index of eggs, egg yolk index, haugh egg ph unit with storage time of 14 days. Conclusion This study can be concluded that egg preservation uses chitosan solution with a dose of P1 (0.5%), P2 (1.0%), P3 (1.5%) P4, (2.0%) and P5 (2.5 %) addressing has a significant effect that is effective in inhibiting the growth of egg microbes in maintaining the internal quality of eggs stored for 14 days.