<![CDATA[Penelitian ini dilakukan untuk menganalisis pengaruh pemberian berbagai konsentrasi ekstrak daun pare (Momordica charantia L.) secara penguapan terhadap rongga udara dan total bakteri telur ayam ras. Materi pada penelitian ini yaitu telur ayam ras (ISA Brown) segar berumur 1 hari yang diambil langsung dari peternak dan bubuk daun pare yang diekstraksi dengan etanol 96%. Penelitian ini menggunakan metode eksperimen dengan Rancangan Acak Lengkap (RAL) terdiri dari 4 perlakuan dan 6 pengulangan. Perlakuan penelitian ini meliputi P0 : telur tanpa penguapan 0%, P1 : penguapan telur dengan konsentrasi ekstrak daun pare 5%, P2 : penguapan telur dengan konsentrasi ekstrak daun pare 10%, dan P3 : penguapan telur dengan konsentrasi ekstrak daun pare 15%, kemudian telur disimpan selama 21 hari pada suhu ruang. Variabel yang dianalisis mencakup rongga udara dan total bakteri. Analisis statistik yang digunakan adalah Analysis of Variance (ANOVA). Penelitian yang dilakukan menunjukkan hasil perlakuan penguapan telur ayam ras menggunakan ekstrak daun pare yang disimpan selama 21 hari tidak memberikan adanya pengaruh nyata (P>0,05) terhadap nilai rongga udara dan total bakteri. Hasil nilai rata-rata rongga udara pada setiap perlakuan yaitu P0 : 0,53 cm; P1 : 0,495 cm; P2 : 0,42 cm; dan P3 : 0,445 cm. Rata-rata nilai total bakteri pada setiap perlakuan yaitu: P0 sebesar 3,5 x 108 CFU/ml; P1 sebesar 13 x 108 CFU/ml; P2 sebesar 1,3 x 108 CFU/ml; dan P3 sebesar 2,0 x 108 CFU/ml. Kesimpulan yang didapat yaitu pemberian berbagai konsentrasi ekstrak daun pare secara penguapan belum mampu mempertahankan kualitas nilai total bakteri, namun pemberian berbagai konsentrasi ekstrak daun pare secara penguapan dapat mempertahankan mutu kualitas rongga udara setelah disimpan pada suhu ruang selama 21 hari. Pemberian konsentrasi ekstrak daun pare sebanyak 10% secara penguapan menghasilkan nilai rongga udara sebanyak 0,42 cm dengan nilai mutu I, sedangkan nilai total bakteri sebanyak 1,3 x 108 CFU/ml.Kata kunci: telur ayam ras, ekstrak daun pare, penguapan, rongga udara, dan total bakteri.THE EFFECT OF GIVING VARIOUS CONCENTRATIONS OF BITTER GOURD LEAF EXTRACT (Momordica charantia L.) BY FUMIGATION ON THE AIR CELL AND TOTAL BACTERIA OF LAYER CHICKEN EGGS ABSTRACT This study was conducted to analyze the effect of giving various concentrations of bitter melon leaf extract (Momordica charantia L.) by evaporation on the air cavity and total bacteria of purebred chicken eggs. The material in this study is 1 day old fresh purebred chicken eggs (ISA Brown) taken directly from farmers and bitter melon leaf powder extracted with 96% ethanol. This research uses an experimental method with a Complete Random Design (RAL) consisting of 4 treatments and 6 repetitions. The treatment of this study includes P0 : eggs without 0% evaporation, P1 : evaporation of eggs with a concentration of 5% bitter melon leaf extract, P2 : evaporation of eggs with a concentration of 10% bitter melon leaf extract, and P3 : evaporation of eggs with a concentration of 15% bitter melon leaf extract, then the eggs are stored for 21 days at room temperature. The variables analyzed include air cavities and total bacteria. The statistical analysis used is Analysis of Variance (ANOVA). The research carried out showed that the results of the evaporation treatment of purebred chicken eggs using bitter melon leaf extract stored for 21 days did not have a real effect (P>0.05) on the value of air cavities and total bacteria. The average result of the air cavity in each treatment is P0 : 0,53 cm; P1 : 0,495 cm; P2 : 0,42 cm; and P3 : 0,445 cm. The average total value of bacteria in each treatment is: P0 is 3.5 x 108 CFU/ml; P1 is 13 x 108 CFU/ml; P2 is 1.3 x 108 CFU/ml; and P3 is 2.0 x 108 CFU/ml. The conclusion obtained is that the administration of various concentrations of bitter melon leaf extract by evaporation has not been able to maintain the quality of the total value of bacteria, but the administration of various concentrations of bitter melon leaf extract by evaporation can maintain the quality of the air cavity after being stored at room temperature for 21 days. The administration of a bitter melon leaf extract concentration of 10% by evaporation produces an air cavity value of 0.42 cm with a quality value of I, while the total value of bacteria is 1.3 x 108 CFU/ml. Keywords: hicken eggs, bitter melon leaf extract, evaporation, air space, and total bacteria. ]]>
