PENGARUH ASAM ASETAT DAN JAHE MERAH (Zingiber officinale var. Rubrum) TERHADAP HARDNESS, INDEKS, DAN WARNA YOLK TELUR ASIN AYAM RAS

Ni Made Ria Sagita, - (2025) PENGARUH ASAM ASETAT DAN JAHE MERAH (Zingiber officinale var. Rubrum) TERHADAP HARDNESS, INDEKS, DAN WARNA YOLK TELUR ASIN AYAM RAS. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG .

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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)

Penelitian ini bertujuan untuk mengetahui pengaruh asam asetat dan jahe merah terhadap kualitas yolk (hardness, indeks, dan warna) telur asin dan mengetahui perlakuan asam asetat dan jahe merah yang terbaik untuk kualitas yolk (hardness, indeks, dan warna) telur asin. Penelitian ini dilaksanakan pada 31 Oktober--15 November 2024 di Bataranila, Desa Hajimena, Kecamatan Natar, Kabupaten Lampung Selatan sebagai tempat penyimpanan telur asin selama penelitian dan Laboratorium Produksi Ternak dan Laboratorium Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung sebagai tempat pengambilan data penelitian. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan lama penyimpanan telur asin selama 14 hari dan 5 ulangan. Perlakuan yang diberikan yaitu, P0: Kontrol (telur direndam dengan larutan garam 20%), P1: Pretreatment dengan larutan asam asetat 0,5%; larutan garam 20%, P2: Perendaman dengan larutan garam 20% + jahe merah 20% (b/v), P3: Pretreatment dengan larutan asam asetat 0,5%; larutan garam 20% + jahe merah 20% (b/v). Peubah yang diamati adalah hardness yolk, indeks yolk, dan warna yolk telur asin. Data yang diperoleh diuji dengan analisis ragam pada taraf 5% dan bila terdapat pengaruh nyata dilakukan Uji Beda Nyata Terkecil (BNT). Hasil penelitian menunjukkan bahwa, penambahan asam asetat 0,5% dan jahe merah 20% pada telur asin ayam tidak berpengaruh nyata (P>0,05) terhadap hardness, indeks, dan warna yolk telur asin ayam ras. Kata Kunci: Telur asin ayam, hardness, indeks yolk, warna yolk, asam asetat, jahe merah. This study aims to determine the effect of acetic acid and red ginger on the quality of yolk (hardness, index, and color) of salted eggs and to determine the best treatment of acetic acid and red ginger for the quality of yolk (hardness, index, and color) of salted eggs. This study was conducted on October 31--November 15, 2024 in Bataranila, Hajimena Village, Natar District, South Lampung Regency as a place to store salted eggs during the study and the Animal Production Laboratory and Agricultural Product Technology Laboratory, Faculty of Agriculture, University of Lampung as a place to collect research data. This study used a Completely Randomized Design (CRD) with 4 treatments of salted egg storage time for 14 days and 5 replications. The treatments given were, P0: Control (eggs soaked in 20% salt solution), P1: Pretreatment with 0.5% acetic acid solution; 20% salt solution, P2: Soaking with 20% salt solution + 20% red ginger (w/v), P3: Pretreatment with 0.5% acetic acid solution; 20% salt solution + 20% red ginger (w/v). The variables observed were yolk hardness, yolk index, and color of salted egg yolk. The data obtained were tested using analysis of variance at the 5% level and if there was a significant effect, the Least Significant Difference Test (LSD) was carried out. The results showed that the addition of 0.5% acetic acid and 20% red ginger to chicken salted eggs had no significant effect (P>0.05) on the hardness, index, and color of chicken salted egg yolk. Keywords: Salted chicken eggs, hardness, yolk index, yolk color, acetic acid, red ginger.

Jenis Karya Akhir: Skripsi
Subyek: 600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan
Program Studi: FAKULTAS PERTANIAN (FP) & PASCASERJANA > Prodi S1 Peternakan
Pengguna Deposit: UPT . Ery Elyasari
Date Deposited: 23 Oct 2025 07:47
Terakhir diubah: 23 Oct 2025 07:47
URI: http://digilib.unila.ac.id/id/eprint/91858

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