?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+SUHU+TERHADAP+KUALITAS+3+JENIS+TELUR+KONSUMSI%0D%0A%0D%0ASELAMA+PENYIMPANAN&rft.creator=Isrofiatul+%2C+Kiromah&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Telur+merupakan+salah+satu+bahan+makanan+yang+banyak+dikonsumsi+masyarakat%0D%0Akarena+memiliki+kandungan+protein%2C+daya+tahan+cukup+baik+(dengan+proses%0D%0Apenyimpanan+yang+tepat)+mudah+diperoleh+dan+banyak+tersedia.+Ketersediaan+telur%0D%0Ayang+cukup+banyak+harus+diikuti+dengan+penanganan+yang+benar.+Lama+dan+suhu%0D%0Apenyimpanan+mempengaruhi+kualitas+telur.+Tujuan+penelitian+%3A+Mengetahui%0D%0Apengaruh+penyimpanan+terhadap+3+jenis+telur+pada+su+%2C+dan+15%C2%B0C%0D%0Aterhadap+kualitas+telur+dan+mengetahui+besarnya+energi+yang+dibutuhkan+kulkas%0D%0Adalam+proses+penyimpanan.+Penelitian+ini+dilakukan+dengan+metode+Rancang+Acak%0D%0ALengkap+(RAL)+dengan+3+kali+ulangan+dan+diamati+1+kali+dalam+seminggu+selama%0D%0A60+hari+pada+suhu+(5%C2%B0C%2C+10%C2%B0C%2C15%C2%B0C+dan+suhu+ruangan).+Parameter+yang+diamati%0D%0Aantara+lain+%3A+nilai+haugh+unit%2C+indeks+putih+telur%2C+indeks+kuning+telur%2C+susut+bobot%0D%0Atelur%2C+nilai+pH+putih+dan+kuning+telur%2C+serta+perubahan+warna+yolk.+Telur+yang%0D%0Adigunakan+yaitu+telur+ayam%2C+telur+itik+dan+telur+puyuh.+Hasil+penelitian%0D%0Amenunjukkan+bahwa+telur+yang+disimpan+pada+suhu+rendah+(+-+)+dapat%0D%0Abertahan+lebih+lama+dibandingkan+dengan+penyimpanan+suhu+kamar.+Telur+puyuh%0D%0Amemiliki+daya+tahan+lebih+lama+yaitu+bertahan+selama+8+ming+dan+5%0D%0Aminggu+pada+suhu+dengan+rata-rata+nilai+di+atas+mutu+III.+Sedangkan%0D%0Atelur+ayam+dan+itik+-%0D%0Adi+suhu+.+Dan+1+sampai+2+minggu+pada+suhu+kamar.+Hal+ini+dapat+dilihat+dari%0D%0Ahasil+uji+parameter+masing-masing+telur.+Nilai+penurunan+nilai+yolk+telur+berbeda%0D%0Anyata+pada+telur+ayam+penyimpanan+minggu+kedua+dengan+perbedaan+suhu+5%C2%B0C%2C%0D%0A10%C2%B0C%2C15%C2%B0C.+Dan+nilai+parameter+berbeda+nyata+ketiga+jenis+telur+pada%0D%0Apenyimpanan+minggu+ketiga+suhu+5%C2%B0C%2C+10%C2%B0C%2C15%C2%B0C+serta+suhu+ruang.%0D%0APenyimpanan+suhu+ruang+dapat+bertahan+selama+3+%E2%80%93+4+minggu.+Berdasarkan+uji%0D%0Aorganoleptik+hedonik+tingkat+kesukaan+terhadap+parameter+warna%2C+aroma%2C+tekstur%2C%0D%0A%0D%0Adan+rasa+menunjukkan+hasil+yang+masih+diterima+oleh+panelis.+Daya+listrik+yang%0D%0Adibutuhkan+selama+penelitian+didapatkan+hasil+%C2%B1+144.426+kWh.%0D%0AKata+Kunci%3A+Telur%2C+penyimpanan%2C+suhu.%0D%0AEggs+are+a+food+ingredient+that+is+widely+consumed+by+the+public+because+they%0D%0Acontain+protein%2C+have+good+shelf+life+(with+proper+storage)%2C+are+easy+to+obtain+and+are%0D%0Awidely+available.+The+availability+of+sufficient+numbers+of+eggs+must+be+followed+by%0D%0Aproper+handling.+Stora+R%0D%0A%3A+T%0D%0Arefrigerator+for+the+storage+process.+This+research+was+carried+out+using+the%0D%0ACompletely+Randomized+Design+(CRD)+method+with+3+replications+and+was+observed%0D%0Aonce+a+week+for+60+days+at+temperatures+(5%C2%B0C%2C+10%C2%B0C%2C+15%C2%B0C+and+room+temperature).%0D%0AThe+parameters+observed+include%3A+haugh+unit+value%2C+e%0D%0AT+T%0D%0A-%0D%0AQ+8%0D%0AMeanwhile%2C+chicken+and+duck+eggs+last+%C2%B1+4+to+5+weeks+at+a+temperatu+-%0D%0AT%0D%0Acan+be+seen+from+the+parameter+test+results+for+each+egg.+The+decrease+in+egg+yolk%0D%0Avalue+was+significantly+different+in+chicken+eggs+stored+in+the+second+week+with%0D%0Atemperature+differences+of+5%C2%B0C%2C+10%C2%B0C%2C+15%C2%B0C.+And+the+parameter+values+were%0D%0Asignificantly+different+for+the+three+types+of+eggs+in+the+third+week+of+storage+at%0D%0Atemperatures+of+5%C2%B0C%2C+10%C2%B0C%2C+15%C2%B0C+and+room+temperature.+Room+temperature+storage%0D%0Acan+last+for+3+%E2%80%93+4+weeks.+Based+on+the+hedonic+organoleptic+test%2C+the+level+of%0D%0Apreference+for+color%2C+aroma%2C+texture+and+taste+parameters+showed+results+that+were%0D%0A%0D%0Astill+accepted+by+the+panelists.+The+electrical+power+required+during+the+research+was%0D%0A%C2%B1+144%2C426+kWh.%0D%0AKeywords%3A+Eggs%2C+storage%2C+temperature.&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2024-01-18&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F83832%2F1%2FABSTRAK%2520-%2520Isrofiatul%2520Kiromah.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F83832%2F2%2FSKRIPSI%2520TANPA%2520LAMPIRAN-2%2520-%2520Isrofiatul%2520Kiromah.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F83832%2F3%2FSKRIPSI%2520TANPA%2520PEMBAHASAN%2520DAN%2520LAMPIRAN-3%2520-%2520Isrofiatul%2520Kiromah.pdf&rft.identifier=++Isrofiatul+%2C+Kiromah++(2024)+PENGARUH+SUHU+TERHADAP+KUALITAS+3+JENIS+TELUR+KONSUMSI+SELAMA+PENYIMPANAN.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F83832%2F