PENGARUH PERENDAMAN DALAM CAMPURAN LARUTAN GARAM DAN EKSTRAK DAUN JAMBU BIJI TERHADAP KANDUNGAN LEMAK DAN PROTEIN TELUR AYAM RAS

  • Eerstanthy Novelita
  • N. Nuruz Zaman

Abstract

The aim of this research was to find influence soaking in a mixture of salt solutions and guava leaf 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: T0: without additional salt; T1: by the addition of 15 %salt and factors soaking in guava leaf extract, consists of 4 level: D0: without additional guava leaf extract; D1: by the addition of 10% guava leaf extract, D2: by the addition of 20% guava leaf extract; d3: by the addition of 30% guava leaf extract.The total number of eggs required in this study was 96 egg with weights between 50-60 grams


 The results of the analysis showed that treatment of soaking in a mixture of salt solutions and guava leaf 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: T0D0= 12,618 ± 0,345    ; T0D1= 12,012 ± 0,194    ; T0D2= 12,054 ± 0,323     ; T0D3= 11,208 ± 0,227    ; T1D0 = 12,391 ± 0,280      ; T1D1= 11,780 ± 0,249      ; T1D2= 11,458 ± 0,144    ; T1D3= 10,737 ± 0,321. The average of protein content (%) in each combination treatment: T0D0= 14,684 ± 0,087     ; T0D1= 14,913 ± 0,127    ; T0D2= 14,912 ± 0,047     ; T0D3= 15,003 ± 0,055     ; T1D0= 14,769 ± 0,088 ; T1D1= 14,997 ± 0,056    ; T1D2= 14,975 ± 0,058      ; T1D3= 15,062 ± 0,047.


 The conclusions of this research was not significantly different (P>0,05) use a mixture of salt solutions and dosage guava leaf extractin soaking egg against a fat and protein content.Suggested should be used combination treatment immersion in a solution of salt and 30% guava leaf 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 guava leaf extract. 

Published
2017-03-06
How to Cite
NOVELITA, Eerstanthy; ZAMAN, N. Nuruz. PENGARUH PERENDAMAN DALAM CAMPURAN LARUTAN GARAM DAN EKSTRAK DAUN JAMBU BIJI TERHADAP KANDUNGAN LEMAK DAN PROTEIN TELUR AYAM RAS. Jurnal Ilmiah Fillia Cendekia, [S.l.], v. 2, n. 1, p. 33-37, mar. 2017. ISSN 2598-6325. Available at: <https://ejournal.uniska-kediri.ac.id/index.php/FilliaCendekia/article/view/72>. Date accessed: 29 mar. 2024.