PENGARUH PERENDAMAN TELUR MENGGUNAKAN LARUTAN DAUN BELIMBING WULUH (Averrhoa bilimbi L.) TERHADAP KUALITAS INTERNAL TELUR PUYUH - Nurhaliza, Nurhaliza; Pagala, Muhammad Amrullah; Sadimantara, Muhammad Syukri (Jurnal Sains dan Teknologi Pangan, 2020)
ABSTRACT This study aimed to determine the effect of concentration and soaking time on the internal quality of quail eggs stored for 20 days. This study used two factorial Completely Randomized Design (CRD), namely immersion with starfruit leaf solution, namely 10%, 20%, and 30%, with immersion time for 5 h, 10 h and 15 h. Observation data used analysis of variance and continued with the LSD test. The results showed that soaking eggs using starfruit leaf solution had a significantly effect on the concentration of egg white index, egg yolk index, and haugh unit, while the decrease in egg weight (%) had no significant effect. Soaking time had a very significantly effect on the egg white index and the percentage of egg weight reduction, while the egg yolk and haugh unit index had no significantly effect. The interaction between treatment concentration and soaking time of quail eggs had no significantly effect on egg white index, egg yolk index, haugh unit, and the percentage of egg weight reduction.Keywords: Immersion, Wuluh Starfruit Leaf Solution, Internal Quality of Quail Eggs.ABSTRAKPenelitian ini bertujuan untuk menentukan suatu pengaruh konsentrasi dan lama perendaman terhadap kualitas internal telur puyuh yang disimpan selama 20 hari. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) 2 faktorial yaitu perendaman dengan larutan daun belimbing wuluh yaitu 10%, 20%, dan 30%, dengan waktu perendaman selama 5 jam, 10 jam, dan 15 jam. Data hasil pengamatan menggunakan analisis ragam dan dilanjutkan dengan uji BNT. Hasil penelitian menunjukkan bahwa perendaman telur menggunakan larutan daun belimbing wuluh berpengaruh nyata terhadap konsentrasi indeks putih telur, indeks kuning telur, dan haugh unit, sedangkan pada penurunan bobot telur (%) tidak berpengaruh nyata. Lama perendaman berpengaruh sangat nyata terhadap indeks putih telur dan persentase penurunan bobot telur sedangkan pada indeks kuning telur dan haugh unit tidak berpengaruh nyata. Interaksi antara konsentrasi perlakuan dan lama perendaman telur puyuh tidak berpengaruh nyata terhadap indeks putih telur, indeks kuning telur, haugh unit, dan persentase penurunan bobot telur.Kata Kunci :Perendaman, Larutan Daun Belimbing Wuluh, Kualitas Internal Telur Puyuh