Permadi, Selma Noor
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Characteristics of Arabic Chicken (Gallus turcicus) Egg Flour with Different Drying Methods Firmansyah, Angga Maulana; Jambang, Nicolays; Hakim, Lukman; Permadi, Selma Noor; Wahyono, Teguh; Rahmawati, Laila; Setiyawan, Ahmad Iskandar; Febrisiantosa, Andi; Fauziyyah, Athiefah
Jurnal Ilmu Pertanian Indonesia Vol. 31 No. 1 (2026): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.31.1.179

Abstract

Eggs of Arabic chicken (Gallus turcicus) have a high nutritional value and distinct traits, although they have a short shelf-life (about 17 d) and are prone to contamination. To address this issue, drying methods such as oven-drying, spray-drying, and freeze-drying can be employed to convert eggs to flour. This study investigated the physicochemical and microbiological properties of Arab chicken egg flour produced using various drying procedures to give comparative data and aid in the development of novel egg-based products. The study found that different drying processes had substantial (p <0.05) effects on color (L*, a*, b*), moisture, ash, fat, and protein contents. The freeze-drying method produced the best results, including color with a brightness level (L) of 66.69, redness (a*) of 22.73, and yellowness (b*) of 51.23; moisture of 1.53%; ash content of 7.04%; fat of 36.94%; protein of 51.73%; and total microbial contamination of 1.2 × 102 cfu/g. The freeze-drying process fulfills the Indonesian National Standard (SNI) and the United Nations Economic Commission for Europe (UNECE) Standard, making it a useful reference for drying procedures that preserve the quality and shelf life of Arabic chicken eggs. Keywords: Arabic chicken, drying, egg powder, microbiology, physicochemistry
Effect of Cleaning and Storing on Hatching Time and Hatching Weight of Mojosari Alabio (MA) Crossbred Duck Eggs Ramon, Erpan; Efendi, Zul; Nurhaita, Nurhaita; Hidayat, Taufik; Permadi, Selma Noor; Firison, Jhon; Ishak, Andi
Jurnal Agripet Vol 24, No 1 (2024): Volume 24, No. 1, April 2024
Publisher : Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v24i1.33657

Abstract

ABSTRACT. The hatchability of duck eggs is influenced by handling before the eggs are placed in the incubator. The research was conducted in Bengkulu City from September to October 2021 to determine the effect of cleaning and storage before incubation of MA duck eggs from crossing Mojosari males and Alabio females on hatching time and hatching weight. The research was conducted using a completely randomized factorial design (4x6). The first factor is cleaning with three treatments, namely control or no cleaning (L0); cleaning using two ml/l disinfectant (L1), cleaning using warm water (L2), and cleaning with distilled water (L3). The second factor is the storage time, namely P0= 0 days, P1= 1 day, P2= 2 days, P3= 3 days, P4= 4 days, and P5= 5 days. There were eight repetitions of each treatment. According to the study, there was an average of 96% egg fertility and 87.45% hatchability. There was no interaction effect (P0.05) between cleaning and storage on egg hatching time. Cleaning with disinfectant or distilled water shortened the incubation time. Cleaning with distilled water without storage resulted in the highest hatching weight of duck eggs (L3P0) but was not significantly different from treatments L0P1, L1P0, L1P3, L1P5, L2P0, L3P0, and L3P3. Hatching weight is influenced by the interaction effect between egg cleaning and storage.Pengaruh pembersihan dan penyimpanan terhadap waktu penetasan dan berat tetas telur itik persilangan Mojosari Alabio (MA)ABSTRAK. Daya tetas telur itik dipengaruhi oleh penanganan sebelum telur dimasukkan ke inkubator. Penelitian dilakukan di Kota Bengkulu pada Bulan September sampai Bulan Oktober 2021 dengan tujuan untuk mengetahui pengaruh pembersihan dan penyimpanan sebelum inkubasi telur itik MA hasil persilangan jantan Mojosari dan betina Alabio terhadap waktu tetas dan bobot tetas. Penelitian dilakukan dengan menggunakan rancangan acak lengkap faktorial (4x6). Faktor pertama pembersihan dengan tiga perlakuan yaitu kontrol atau tidak ada pembersihan (L0); pembersihan menggunakan disinfektan 2 ml/l (L1), pembersihan menggunakan air hangat (L2), dan pembersihan dengan akuades (L3). Faktor kedua adalah lama penyimpanan yaitu P0= 0 hari, P1= 1 hari, P2= 2 hari, P3= 3 hari, P4= 4 hari, dan P5= 5 hari. Setiap perlakuan diulang sebanyak delapan kali. Hasil penelitian menunjukkan bahwa fertilitas telur rata-rata 96% dengan daya tetas 87,45%. Tidak terdapat pengaruh interaksi (P0,05) antara pembersihan dan penyimpanan terhadap waktu penetasan telur, namun pembersihan dengan disinfektan atau dengan aquades mempersingkat waktu inkubasi. Pembersihan dengan akuades tanpa penyimpanan menghasilkan bobot tetas telur itik tertinggi (L3P0) namun tidak berbeda nyata dengan perlakuan L0P1, L1P0, L1P3, L1P5, L2P0, L3P0, dan L3P3. Bobot tetas dipengaruhi oleh efek interaksi antara pembersihan dan penyimpanan telur.