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PENGARUH PERENDAMAN DALAM CAMPURAN LARUTAN GARAM DAN EKSTRAK JAHE TERHADAP KANDUNGAN LEMAK DAN PROTEIN TELUR AYAM RAS

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Title PENGARUH PERENDAMAN DALAM CAMPURAN LARUTAN GARAM DAN EKSTRAK JAHE TERHADAP KANDUNGAN LEMAK DAN PROTEIN TELUR AYAM RAS
 
Creator Hafid, Nur
Hafid, Nur
Taufiq, Ahmad
 
Description The aim of this research was to find influence soaking in a mixture of salt solutions and ginger extract against a fat and protein contain of egg.This study was conducted in the laboratory of animal husbandry, Faculty of Agriculture, Kadiri Islamic University on 20 -26 June 2014 and eggs sample were analyzed the fat and the protein contain in the laboratory of biochemistry, MIPA Faculty, UMM on 27-30 June 2014. Methodology of this research used was the factorials method Completed Random Design (RAL). Research factors includes: immersion in a solution of salt, consisting of 2 level: G0: without additional salt; G1: by the addition of 15 %salt and factors soaking in ginger extract, consists of 4 level: J0: without additional ginger extract; J1: by the addition of 5% ginger extract, J2: by the addition of 10% ginger extract; J3: by the addition of 15% ginger extract.The total number of eggs required in this study was 96 egg.
 The results of the analysis showed that treatment of soaking in a mixture of salt solutions and ginger extract produce a fat and protein content of eggs with no significant different (P>0.05). The average of fat content (%) in each combination treatment: G0J0= 12,582 ± 0,160    ; G0J1= 11,782 ± 0,390    ; G0J2= 11,568 ± 0,331     ; G0J3= 10,894 ± 0,339    ; G1J0 = 12,640 ± 0,176      ; G1J1= 11,971 ± 0,142      ; G1J2= 11,392 ± 0,132     ; G1J3= 10,557 ± 0,473. The average of protein content (%) in each combination treatment: G0J0= 14,566 ± 0,218     ; G0J1= 14,651 ± 0,180    ; G0J2= 14,825 ± 0,098     ; G0J3= 15,003 ± 0,055     ; G1J0=  14,681 ± 0,075    ; G1J1= 14,909 ± 0,055    ; G1J2= 15,033 ± 0,082      ; G1J3= 15,062 ± 0,047.
 The conclusions of this research was not significantly different (P>0,05) use a mixture of salt solutions and dosage ginger extractin soaking egg against a fat and protein content.Suggested should be used combination treatment immersion in a solution of salt and 15% ginger extract to maintain a fat content and protein of egg and further investigation to determine the level of consumer test (organoleptic) of egg who received treatment in a solution of salt and ginger extract
 
Publisher Universitas Islam Kadiri
 
Date 2017-03-06
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Identifier https://ejournal.uniska-kediri.ac.id/index.php/FilliaCendekia/article/view/68
 
Source Jurnal Ilmiah Fillia Cendekia; Vol 2 No 1 (2017): Jurnal Ilmiah Fillia Cendekia; 9-16
Jurnal Ilmiah Fillia Cendekia; Vol 2 No 1 (2017): Jurnal Ilmiah Fillia Cendekia; 9-16
2598-6325
2502-5597
 
Language eng
 
Relation https://ejournal.uniska-kediri.ac.id/index.php/FilliaCendekia/article/view/68/51