PENGARUH LAMA PENYIMPANAN DAN PERENDAMAN DENGAN LARUTAN KULIT BUAH DUKU TERHADAP SUSUT BOBOT, INDEKS PUTIH DAN KUNING TELUR ITIK PEGAGAN
Daftar Isi:
- Eggs are one of the foods that are easily damaged by preservation to maintain egg quality. This study aims to determine the weight loss, indeks albumin and yolk of Pegagan duck eggs with different immersion times and storage times in a solution of duku fruit peel extract (Lansium domesticum). The variables observed were the qualities of egg physical including egg the weight loss, indeks albumin and indeks yolk. The research design used was a factorial 5x3 completely randomized design (CRD). The first factor was the immersion time which consisted of 5 levels, namely 0, 15, 30, 45, 60 minutes. The second factor was the length of storage which consisted of 3 levels,, namely 0, 7, and 14 days. Each treatment was repeated 3 times. Data on the physical qualities of eggs were processed by variance analysis and if significantly different continued with Duncan's multiple range test at the level of 5%. The results showed that egg preservation using duku fruit peel solution had a significant effect (P<0.05) on weight loss, indeks albumin and yolk of pegagan duck eggs. The conclusion of the study was the use of duku fruit peel solution with a soaking time of 60 minutes and a storage time of 0 days gives the best results in preserving the physical qualities of Pegagan duck eggs.