Pengaruh Daun Salam (Syzygium polyanthum) terhadap Protein Kuning Telur, Total Fenol dan Flavonoid pada Telur Asin

Authors

  • Ria Marsella Bagian Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
  • Imam Thohari Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
  • Lilik Eka Radiati Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya

DOI:

https://doi.org/10.21776/ub.jitek.2016.011.02.3

Keywords:

Boiled bay leaf liquid, salt eggs, egg yolk protein, phenol total, flavonoids

Abstract

The purpose of this research was to evaluate the effect of addition of boiled of bay leaf liquid on the salty egg. Variables were egg yolk protein, phenol total and flavonoids, and to find out the best treatment of addition of boiled of bay leaf liquid on the salty egg. The method used an experiment with a complete randomized design, 5 treatments and 4 replication. The treatment were P0 (control), P1 (5% addition of boiled of bay leaf liquid), P2 (10% addition of boiled of bay leaf liquid), P3 (15% addition of boiled of bay leaf liquid), P4 (20% addition of boiled of bay leaf liquid). The research results showed that boiled of bay leaf liquid gave a significant different result in increasing the content of total phenols and flavonoid as for the egg yolk protein give effect not different real. 20% addition of boiled of bay leaf liquid was the best treatment reviewed from egg yolk protein 17.88±1.70 phenol total 0.064±0.003 and flavonoids 92.62±1.92 suggestion from this research was salted egg added boiled of bay leaf liquid with higher concentration to know the physical quality of salted eggs.

References

Amir. 2012. Pengawetan Telur Dengan Menggunakan Air Sisa Penirisan Getah Gambir Dipeternakan AgungAbadi Kec. Harau Kab. 50 Kota.Warta Pengabdian Andalas. 16 (25):109-121.

Harlina, P., W. Hu and A. M. Legowo.

The Effect of Supplementation Garlic Oil as Antibacterial Activity and Salting Time on The Characteristics of Saltted Egg. J Applied Food Tech., 1(4):121128.

Keteren, S. 1985. Pengantar Teknologi Minyak Atsiri. Penerbit

Balai Pustaka. Jakarta

Purwanti, A. 2004. Berita Keanekaragaman Hayati: Sembilan Tanaman Obat Unggul Hasil Uji Klinis Badan POM 2004. http://www.beritabumi.or.id/berita3 .php?.idberita=148 [NOVEMBER 2015].

Sahat, S. 1999. Pengaruh Lama Perendaman dan Kosentrasi Garam pada Proses Pembuatan Telur Asin terhadap Karakteristik dari Telur Asin Puyuh (Cortumix cortunix japonica). J. Media Peternakan 21(3):38-45.

Wee, L. 2003. Antioxidant activity, Total Phenolicsand Total Flavonoids of Syzygium polyanthum (Wight) Walp leaves. International Journal Medicine Aromatic Plants. 2 (2): 219 – 228.

Wibawanti J. M. W., A. Hintono dan Y. B. Pramono. 2003. The Characteristics of Salted Egg in the (NaCl) Used for The Preservation of Natural Casings. Food Microbiol., 23(7): 657662.

Widiawati, A. W. 2005. Potensi Daun Salam (Syzygium polyanthum) dan Biji Jinten Hitam (Nigella sativa Linn) sebagai Kandidat Obat Herbal Terstandar Asam Urat. Pharmacon. 13(1):30-36.

Winarno, F. G. dan S. Koswara. 2002. Telur Komposisi, Penanganan dan

Pengolahannya. M-Brio Press, Bogor.

Downloads

Published

2017-03-10

Issue

Vol. 11 No. 2 (2016)

Section

Articles

License

Copyright (c) 2017 Ria Marsella, Imam Thohari, Lilik Eka Radiati

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).