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All Journal JURNAL ILMIAH PETERNAKAN TERPADU
Riyanti Riyanti
Lampung University
Earth & Planetary Sciences Other

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Color, pH, and Yolk Index of Chicken Eggs Coated with Coriander at Different Curing Time Dian Septinova; Dinda Permata Putri; Riyanti Riyanti; Khaira Nova
JURNAL ILMIAH PETERNAKAN TERPADU Vol 11, No 2 (2023)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v11i2.p121-130

Abstract

This study aims to determine the effect of the length of salting of purebred chicken eggs covered with ingredients containing coriander (Coriandrum sativum L.) on color, pH, and yolk index. The study used a completely randomized design (CRD) with salting time (1, 7, 14, and 21 days) as the treatment, each consisting of 5 replications. Data were analyzed for variance and Least Significant Differnce (LSD) at the 5% level. The results showed that salting time had a significant effect (P>0,05) on color and index yolk, but no significant effect (P>0,05) on the pH of the yolk. Salting eggs for 14 days produced the best yolk color, while 21 days of salting produced the best yolk index and pH. The conclusion is that the salting time for making salted egg covered with coriander-containing ingredients is at least 21 days.
Co-Authors Dian Septinova Dinda Permata Putri Khaira Nova