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All Journal Buletin Peternakan Jurnal Peternakan Sriwijaya Jurnal Lahan Suboptimal Jurnal Pendidikan Matematika dan IPA Jurnal Sain Peternakan Indonesia IJFAC (Indonesian Journal of Fundamental and Applied Chemistry) JPSriwijaya Science and Technology Indonesia Livestock and Animal Research Jurnal Penelitian Sains JMM (Jurnal Masyarakat Mandiri) IJEMS (Indonesian Journal of Environmental Management and Sustainability) Seminar Nasional Lahan Suboptimal Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan SRIWIJAYA JOURNAL OF ENVIRONMENT Jurnal Puruhita BIOVALENTIA: Biological Research Journal
Sofia Sandi
Universitas Sriwijaya
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Journal : Seminar Nasional Lahan Suboptimal

 1 
Pengaruh Perendaman dengan Perbedaan Level Kitosan terhadap Indek Putih, Haugh Unit, dan pH Putih Telur Itik Eli Sahara; Sofia Sandi; Fitra Yosi; Avin Bastian
Seminar Nasional Lahan Suboptimal 2019: Prosiding Seminar Nasional Lahan Suboptimal “Smart Farming yang Berwawasan Lingkungan untuk Ke
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Sahara E, Sandi S, Yosi F, Bastian A. 2019. The effect of use chitosan solution in the immersion proces on egg quality. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal 2019, Palembang  4-5 September 2019. pp. 287-291. Palembang: Unsri Press. Eggs are a commodity of poultry that can be easily damaged if stored at room temperature for a long time.  Chitosan has anti-microorganism properties and can be used to extend the shelf life of eggs. The purpose of this study is to extend the shelf life of eggs by soaking chitosan solution and maintaining egg quality. The study used a completely randomized design (CRD) of 6 treatments, 4 replications and each replication consisted of 2 eggs. The treatment is; P0=0% chitosan, P1=0.5% chitosan, P2=1% chitosan, P3=1.5% chitosan, P4=2% chitosan and P5=2.5% chitosan. Eggs are stored for 14 days at room temperature after being soaked in chitosan solution for 24 hours. The parameters measured are; egg white index,, haugt unit and egg white pH. The results showed that immersion of eggs in chitosan solution 0.5% (P1) gave an egg white index of 0.075 significantly better than the control of 0.05, the highest real haugh unit value of all treatments was 84. The pH of the egg white soaked with Chitosan solution is the same, but lower than the control. The conclusion of this study is the treatment of P1 (0.5% chitosan) shows the best haugh unit value which is 10.71% higher than the control.Keywords:  chitosan, ducks, eggs, quality, solution 
Pengaruh Perendaman dengan Berbagai Konsentrasi Larutan Daun Belimbing Wuluh terhadap Kualitas Fisik Telur Itik Pegagan Sofia Sandi; Fitra Yosi; Sarah Pratiwi; Elisahara Elisahara; Meisji Liana Sari; Riswandi Riswandi; Asmak Asmak
Seminar Nasional Lahan Suboptimal 2020: Prosiding Seminar Nasional Lahan Suboptimal ke-8 “Komoditas Sumber Pangan untuk Meningkatkan K
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Sandi S, Yosi F, Pratiwi S, Elisahara E, Sari ML, Riswandi R, Asmak A. 2020. The effect of wuluh starfruit leaves solution in different concentration to the physical quality of pegagan duck eggs. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-8 Tahun 2020, Palembang 20 Oktober 2020. pp. xx. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).The decrease internal of egg quality during the storage period happened because of the waste air cavity caused by evaporation of CO2 andH2O.  To add more time of the egg storage period, it needs additional natural preservatives such as tannin, to block the evaporation process.  The purpose of this study was to determine the effect of wuluh starfruit leaves solution in different concentration to the pH, albumin index, and yolk index of the Pegagan duck eggs.  The study was conducted on March 2018 at Animal Nutrition and Feed Laboratory, Faculty of Agriculture, Sriwijaya University.  This study used 72 Pegagan duck eggs and 180 grams of wuluh starfruit leaves.  The experimental variable observed were egg pH, albumin index, and yolk index.  This study was assigned in a Completely Random Design, which consists of 4 treatments and 6 replications.  The treatments are solution with 0%, 1%, 2%, and 3% (w/v) concentration with length of storage for 14 days.  Data were subjected to analysis of variance and significantly different followed by Duncan’s Multiple Range Test (DMRT) at 5%.  The results showed that the level of wuluh starfruit solution up to 3% concentration had no significant effect (>0,05) to the pH, albumin index, and yolk index of the Pegagan duck eggs.
Co-Authors Ade Dwi Sasanti Adi Supriyadi ali, asep indra munawar Apriansyah Susanda ARINAFRIL ARINAFRIL Asep Indra M. Ali Asep Sudarman asmak asmak Asmak Asmak Asmak Asmak Avin Bastian Bambang Gunawan Budi Untari Chandra Irsan Djumali Mangunwijaja Dyah Wahyuni Dyah Wahyuni Eli Sahara Eli Sahara Eli Sahara Eli Sahara Eli Sahara Eli Sahara Elisahara Elisahara Erika B. Laconi Erra Kartika Erra Kartika, Erra F. Yosi Fitra Yosi Fitra Yosi Fitra Yosi fitra yosi, fitra Fitra Yossi Harian Saputra Hermansyah Hermansyah I Komang Gede Wiryawan Mardiyanto Mardiyanto Mawaddah, Zahrul Meisji Liana Sari Miksusanti Miksusanti Muhakka Muhakka Mutia Nurrahmandani Najma Annuria Fithri, Najma Annuria Nasir Rofiq Nasir Rofiq Nugroho Arianto NUNI GOFAR Oktaviani oktaviani Pungky Oktavia Rahmat Pratama, Rahmat Riswandi Riswandi Robi Alexa RR. Ella Evrita Hestiandari saka puspa wijaya Sarah Pratiwi SITI HERLINDA Sofi Arisuteja, Sofi Sulistyani, Dwi Probowati Susilawati, Susilawati Weri Herlin YULIA PUJIASTUTI