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ABSTRAK

Bahan pangan seperti telur ayam ras mempunyai sifat mudah rusak yaitu dalam waktu
14 hari
yang disimpan pada suhu ruang akan mengalami penurunan kualitas, bahkan akan
segera
membusuk. Penelitian ini bertujuan mengetahui pengaruh pemberian ekstrak daun
melinjo
(Gnetum gnemon L.) dan lama perendaman terhadap kualitas dan daya simpan telur.
Data
dianalisis dengan menggunakan RAL faktorial 3 x 3 dengan masing-masing 3 ulangan,
meliputi
pemberian kombinasi ekstrak melinjo (10,20 dan 30%), lama perendaman (12, 24 dan
36 jam)
serta pengamatan dilakukan pada hari ke (0, 7, 14, 21, 28, 35 dan 42). Hasil penelitian
untuk
nilai Haugh Unit terbaik sampai pada pengamatan hari ke 42 adalah hanya perlakuan
pemberian
ekstrak melinjo 30% dengan lama perendaman 36 jam (A30B36) yang masih memiliki nilai
Haugh
Unit 34.26 0.18% dengan kualitas C. Untuk nilai Indeks Yolk pada pengamatan hari ke
35
hanya perlakuan ekstrak melinjo 30% dan lama perendaman 24 dan 36 jam (A 30B24 dan
A30B36)
yang memiliki nilai indeks yolk 0.26 0.01% - 0.28 0.01%. Sedangkan pada
pengamatan hari
ke 42 sama dengan hari ke 35 dengan nilai indeks yolk 0.24 0.01% - 0.25 0.00%.
Disimpulkan bahwa pemberian ekstrak melinjo dan lama perendaman dapat
mempertahankan
kualitas dan memperpanjang masa simpan telur ayam ras.
Kata kunci : Telur, ekstrak melinjo, lama perendaman
ABSTRACT
Foodstuffs such as eggs have a nature that is easily damaged within 14 days stored at
room
temperature will decrease the quality, even will soon rot. This study aims to determine
the effect of leaf
extract melinjo (Gnetum gnemon L.) and soaking time on quality and shelf life of eggs.
Data were
analyzed by using a 3 x 3 factorial CRD with 3 replicates each, include the provision of a
combination
of extract melinjo (10.20 and 30%), dipping time (12, 24 and 36 hours) as well as the
observations
were made on days (0, 7 , 14, 21, 28, 35 and 42). The results for the best value to the
Haugh unit of
observation was only 42 days into treatment melinjo extract 30% with soaking time of 36
hours (A30B36)
that still has a Haugh unit value of 34.26 0:18% with quality C. Yolk index values for
the observation
day 35 only 30% melinjo extract treatment and soaking time 24 and 36 hours (A 30B24 and
A30B36) which
has an index value of 0:26 0:01% yolk - 12:28 0.01%. While on the observation day
42 to day 35
the same as the value of 0:24 0:01 yolk index% - 0.25 0.00%. It was concluded that
the extract
melinjo and soaking time can maintain the quality and extend the shelf life of eggs.
Keywords: Egg, extract melinjo, soaking time

Andi Nurul Mukhlisah (I41110001). Effect of Different Level of


Melinjo (Gnetum gnemon Linn ) Leaf Extract and Storage Duration on

the Quality of Duck Eggs. Under Abustam Effendi as Main Supervisor


and Fatma Maruddin as Co-supervisor.
Telur merupakan salah satu produk pangan yang mudah rusak dan masa simpan yang sangat
pendek. Jika dibiarkan dalam udara terbuka (suhu ruang) hanya tahan 10 14 hari. Setelah waktu
tersebut telur mengalami perubahan-perubahan ke arah kerusakan seperti terjadinya penguapan
kadar air, berbau busuk dan berubah rasa. Upaya mengatasi terjadinya kerusakan maka perlu
diadakan pengawetan. Pengawetan dapat dilakukan dengan cara perendaman. Perendaman telur
segar dilakukan dengan cara merendam berbagai larutan seperti air kapur atau penyamak nabati
yang mengandung tanin. Daun melinjo mengandung kadar tanin 4,55% yang diharapkan dapat
menjadi salah satu bahan penyamak nabati. Penelitian dilaksanakan pada bulan Desember 2013
sampai dengan Februari 2014 di Laboratorium Teknologi Hasil Ternak. Penelitian ini
menggunakan 176 butir telur itik dengan menggunakan Rancangan Acak Lengkap (RAL) pola
faktorial 4 x 4 masing-masing dengan 3 kali ulangan, yang terdiri dari 2 faktor. Faktor pertama
level ekstrak melinjo (0%, 30%, 40% dan 50%) dan faktor kedua lama penyimpanan (1 hari, 14
hari, 21 hari dan 28 hari). Hasil penelitian menunjukkan semakin tinggi level ekstrak daun
melinjo maka nilai haugh unit semakin tinggi dan kedalaman rongga udara mengalami
penurunan. Semakin lama waktu penyimpanan, maka nilai haugh unit, yolk indeks semakin
menurun. Kedalaman rongga udara, nilai penyusutan berat telur dan pH mengalami peningkatan.
Penggunaan ekstrak daun melinjo dapat digunakan sebagai bahan pengawet mulai dari level 30%.
Kata kunci : Telur Itik, Level Ekstrak Melinjo, Lama Penyimpanan
Andi Nurul Mukhlisah (I41110001). Effect of Different Level of Melinjo (Gnetum gnemon
Linn ) Leaf Extract and Storage Duration on the Quality of Duck Eggs. Under Abustam
Effendi as Main Supervisor and Fatma Maruddin as Co-supervisor.
Eggs are one of perishable food products and a very short shelf life. If the eggs are left in the
open air (room temperature), it is lasting only for about 10-14 days. After these days, the eggs
undergo alteration of the damage such as evaporation of water content, foul smelling and
changing taste. Efforts to overcome the damage, it is necessary to perform preservation.
Preservation can be done by marinating. Marinating eggs can be conducted by soaking with
various solutions such as lime water or vegetable tanners containing tannins. Melinjo leaves
contain high levels of tannins 4.55% which are expected to be one of the vegetable tanning
materials. The experiment was conducted in December 2013 to February 2014 in the Laboratory
of Animal Technology. This study was used 176 duck eggs that were arranged using completely
randomized design (CRD) of factorial pattern 4 x 4 with 3 replications, and consisting of 2
factors. The first factor was the levels of melinjo extract ( 0%, 30%, 40% and 50% ) and the
second factor was storage duration (1 day, 14 days, 21 days and 28 days ). The results of this
study showed that higher levels of leaf melinjo extract, the Haugh unitvaluewas increased and the
depth of the air cavity was decreased. The longer of the storage duration, the value of Haugh unit
of yolk index was decreased. The depth of air cavity, depreciation, egg weight and pH were
increased. The use of melinjo leaf extract can be used as a preservative from the level of 30%.
Keywords: Duck Egg , Level of Melinjo Extract, Storage duration