?url_ver=Z39.88-2004&rft_id=2054141010&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KUALITAS+ORGANOLEPTIK+YOLK+TELUR+HERBAL+PADA+LAMA%0D%0AWAKTU+PEREBUSAN+YANG+BERBEDA&rft.creator=TASYANA+LUTHFI%2C+SOFFIANA&rft.subject=001+Ilmu+pengetahuan&rft.subject=590+Ilmu+hewan+(zoologi)&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Tujuan+penelitian+ini+untuk+mengetahui+kualitas+organoleptic+yolk+telur+herbal+pada%0D%0Alama+waktu+perebusan+yang+berbeda.+Penelitian+ini+dilaksanakan+pada+Februari+2024%0D%0Adi+Laboratorium+Produksi+Ternak%2C+Jurusan+Peternakan%2C+Fakultas+Pertanian%2C%0D%0AUniversitas+Lampung.+Penelitian+dilakukan+secara+deskriptif%2C+perlakuan+lama%0D%0Aperebusan+dikelompokan%2C+setiap+perlakuan+menggunakan+15+butir+telur+dan%0D%0Amengumpulkan+30+orang+panelis+untuk+mengamati+kualitas+organoleptik+kuning+telur.%0D%0APerlakuan+yang+digunakan+yaitu+perebusan+selama+P1%3A+4+menit%2C+P2%3A+8+menit%2C+P3%3A+12%0D%0Amenit%2C+P4%3A+16+menit.+Data+yang+di+peroleh+dianalisis+secara+deskriptif.+Peubah+yang%0D%0Adiamati+yaitu+karakteristik+fisik+dan+kualitas+organoleptik+telur.+Berdasarkan%0D%0Apenelitian+yang+telah+dilaksanakan+maka+dapat+disimpulkan+bahwa+perbedaan+lama%0D%0Awaktu+perebusan+yang+berbeda+terhadap+kualitas+organoleptik+rata-rata+warna+yolk%0D%0A3%2C5%3B+3%2C26%3B+2%2C06%3B+dan+3%2C36%2C+rata-rata+aroma+yolk+sebesar+3%2C23%3B+3%2C43%3B+2%2C1%3B+dan+2%2C23%2C+ratarata%0D%0Askor+rasa+yolk+sebesar+3%2C03%3B+3%2C46%3B+2%2C66%3B+dan+3%2C3%2C+rata-rata+skor+tesktur+yolk+sebesar%0D%0A2%2C53%3B+3%2C7%3B+2%2C58%3B+dan+3%2C4+pada+skala+0--8.%0D%0AKata+kunci+%3A+Lama+waktu+perebusan%2C+Organoleptik%2C+Telur+herbal.%0D%0A%0D%0AThe+purpose+of+this+study+was+to+determine+the+organoleptic+quality+of+herbal+egg%0D%0Ayolk+at+different+boiling+times.+This+study+was+conducted+in+February+2024+at+the%0D%0AAnimal+Production+Laboratory%2C+Department+of+Animal+Husbandry%2C+Faculty+of%0D%0AAgriculture%2C+University+of+Lampung.+The+study+was+conducted+descriptively%2C+the%0D%0Atreatment+of+boiling+time+was+grouped%2C+each+treatment+used+15+eggs+and+collected+30%0D%0Apanelists+to+observe+the+organoleptic+quality+of+egg+yolks.+The+treatments+used+were%0D%0Aboiling+for+P1%3A+4+minutes%2C+P2%3A+8+minutes%2C+P3%3A+12+minutes%2C+P4%3A+16+minutes.+The+data%0D%0Aobtained+were+analyzed+descriptively.+The+variables+observed+were+the+physical%0D%0Acharacteristics+and+organoleptic+quality+of+eggs.+Based+on+the+research+that+has+been%0D%0Acarried+out%2C+it+can+be+concluded+that+the+different+lengths+of+boiling+time+on%0D%0Aorganoleptic+quality+have+an+average+yolk+color+of+3.5%3B+3.26%3B+2.06%3B+and+3.36%2C+an%0D%0Aaverage+yolk+aroma+of+3.23%3B+3.43%3B+2.1%3B+and+2.23%2C+an+average+yolk+taste+score+of+3.03%3B%0D%0A3.46%3B+2.66%3B+and+3.3%2C+an+average+yolk+texture+score+of+2.53%3B+3.7%3B+2.58%3B+and+3.4+on+a%0D%0Ascale+of+0--8..%0D%0AKeyword+%3A+Boiling+time%2C+Herbal+egg%2C+Organoleptic.&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2024-11-20&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F80692%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F80692%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F80692%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++TASYANA+LUTHFI%2C+SOFFIANA++(2024)+KUALITAS+ORGANOLEPTIK+YOLK+TELUR+HERBAL+PADA+LAMA+WAKTU+PEREBUSAN+YANG+BERBEDA.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.++++(Submitted)++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F80692%2F