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All Journal JURNAL ILMIAH KESEHATAN MASYARAKAT DAN SOSIAL
Fitrah Nur Ahmad
Universitas Negeri Gorontalo
Education Nursing Veterinary

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Pengaruh Lama Perebusan terhadap Kadar Protein pada Telur Omega-3 Fitrah Nur Ahmad; Sunarto Kadir; Ulfa Aulia
JURNAL ILMIAH KESEHATAN MASYARAKAT DAN SOSIAL Vol. 4 No. 4 (2026): November : JURNAL ILMIAH KESEHATAN MASYARAKAT DAN SOSIAL
Publisher : CV. ALIM'SPUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/jikas.v4i4.2447

Abstract

Omega-3 eggs are a type of functional food that contain high-quality protein and omega-3 fatty acids that provide health benefits. The boiling process can affect protein stability due to denaturation during heating. This study aimed to determine the effect of boiling duration on the protein content of omega-3 eggs and to identify the optimal boiling time for maintaining protein content. The study used a laboratory experimental design with a post-test only design. The omega-3 egg samples were divided into five groups based on different boiling durations: 0 minutes as the control, 5 minutes, 10 minutes, 15 minutes, and 20 minutes at a temperature of approximately 100°C. Protein content was analyzed using the Kjeldahl method at the Center for Quality Testing and Diversification of Fishery Products, while the data were analyzed descriptively. The results showed protein contents of 5.09% in the control group, 5.75% after 5 minutes of boiling, 3.96% after 10 minutes, 3.38% after 15 minutes, and 2.70% after 20 minutes. The longer the boiling duration, the more the protein content tended to decrease. Boiling for 5 minutes was the optimal time for maintaining protein content. It is recommended to consider the appropriate boiling duration and conduct further research with variations in boiling time and analyses of other nutrients.
Co-Authors Sunarto Kadir Ulfa Aulia