Pengaruh Pengasinan terhadap Kandungan Zat Gizi Telur Bebek yang Diberi Limbah Udang (Life Science, 2012)
Tujuan penelitian ini untuk mengetahui pengaruh pengasinan terhadap kandungan gizi telur bebek yang diberi limbah udang. Penelitian ini merupakan penelitian eksperimental Rancangan Acak Lengkap terdiri dari 6 perlakuan yaitu, perlakuan 1 (mentah TLU), perlakuan 2 (rebus TLU), perlakuan 3 (mentah LU) perlakuan 4 (rebus LU), perlakuan 5 (mentah asin LU), dan perlakuan 6 (rebus asin LU). Data yang diperoleh dianalisis secara kuantitatif menggunakan statistik Multvariat Analysis of Variance (MANOVA) pada taraf signifikansi 95% (p = 0,05). Hasil penelitian menunjukkan bahwa penambahan limbah udang dan pengasinan mampu menurunkan kadar air melalui proses pemanasan saat perebusan, meningkatkan kadar abu, meningkatkan lemak, meningkatkan protein, dan menurunkan karbohidrat. Berdasarkan penelitian yang dilakukan dapat disimpulan bahwa, proses penambahan limbah udang dan pengasinan berpengaruh terhadap penurunan kadar air telur bebek mentah, peningkatan kadar abu telur bebek rebus asin, peningkatan lemak telur bebek rebus, peningkatan protein telur bebek mentah asin dan penurunan karbohidrat telur bebek rebus asin. The purpose of this study to determine the effect of marinating duck egg contains nutrients fed shrimp waste. This study was an experimental research with completely randomized design (CRD) consists of 6 treatment, treatment 1 (raw TLU), treatment 2 (boiled TLU), treatment 3 (raw LU) treatment 4 (boiled LU), treatment 5 (raw salty LU), and treatment 6 (boiled salted LU). The data were analyzed quantitatively using statistical Multvariat Analysis of Variance (MANOVA) at 95% significance level (p = 0.05). The results that addition of shrimp waste feed and marinating can reduce water content by heating boiling, increasing ash content, increase fat, increase protein and lower in carbohydrates. Based on the results of research conducted that, the process of adding shrimp waste and salting effect on the decrease in water content of raw duck eggs, elevated levels of ash in boiled salted duck eggs, increased fat poached duck egg, increasing protein in raw salted duck egg and a decrease carbohydrate in boiled salted duck egg.