PENGARUH LAMA PEMBALUTAN TELUR ASIN PADA SUHU RUANG TERHADAP TOTAL KANDUNGAN BAKTERI

KARISMAWAN, I MADE PUTRA (2014) PENGARUH LAMA PEMBALUTAN TELUR ASIN PADA SUHU RUANG TERHADAP TOTAL KANDUNGAN BAKTERI. S1 thesis, Universitas Mataram.

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Abstract

The aims of this research were to observe the viability of bacterial cont and the selflife of salted egg during salting at room temperature. Eighty (80) duck eggs were used as the materials with mean weight and cooficien variation of 70.7 gram and 3.3 respectifly. The main variable that being investigated was the bacterial count, egg’s weight, and pH, while the supporting variable was the organoleptic value including the taste, color, aroma and texture. Data were analysed based on Complete Randomized Design (CRC) with 3 treatments and 3 replication. The result which realy different variety should do the Ducan double gap test. The result showed that the egg’s weight was increased after 10 days of 68.6 g, 15 days of 70.5 g, and 20 days salting was 72.7 g. The pH of albumin was 7.4 and egg yolk was 6.4, while the numbers of bacteria count before salting were 142x104 cfu/ml. The duration of the egg salting was gave the significance effect (P≤0,01) on increasing the numbers of bacteria after salting during 15 days, that is from 87x104 cfu/ml to the 55x104 cfu/ml after 20 days. However, the result showed that the duration not give the significance effect (P≥0,05) on albumin and yolk pH. On the other hand, the result of Friedman test of organoleptic value showed that the taste was more salty (70.9), the color was light-yellow (696), the aroma wia purid taste (68.3) and the texture was smooth (65.7).

Item Type: Thesis (S1)
Keywords (Kata Kunci): Bacteria, room tempetarure, egg pH, organoleptic
Subjects: Q Science > Q Science (General)
Divisions: Fakultas Peternakan
Depositing User: Imran SE
Date Deposited: 12 Mar 2019 01:17
Last Modified: 12 Mar 2019 01:17
URI: http://eprints.unram.ac.id/id/eprint/12641

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