Pengaruh Konsentrasi NaOH terhadap pH, Kadar Protein Putih Telur dan Warna Kuning Telur Pidan

Authors

  • Ira Fresti Reliantari Fakultas Peternakan Universitas Brawijaya
  • Herly Evanuarini Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
  • Imam Thohari Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya

DOI:

https://doi.org/10.21776/ub.jitek.2017.012.02.2

Keywords:

Pidan egg quality, NaOH.

Abstract

The purpose of this research was to determine the best treatment NaOH addition on pidan eggs. The materials used for this research was pidan made from duck egg, NaOH, salt, black tea and water. The method was used experiment laboratory and Completely Randomized Design (CRD) using 4 treatments and 4 replications. The treatments were T0 (control), T1 (1.4%), T2 (2.8%) and T3 (4.2%). The data were analyzed by Analysis of Variance (ANOVA) if there was significantly continued by Duncan’s Multiple Range Test (DMRT). The result showed that NaOH concentration on pidan eggs gave significant effect (P<0.05) on albumen protein content, gave highly significant (P<0.01) on pH value and yolk colour. The conclusion of this research was 4.2% NaOH addition on pidan egg was the best treatment with gave result yolk and albumen pH: 10.69; 10.25, albumen protein content 26.89%, egg yolk colour L* (lightness), a* (redness), b* (yellowness):  26.89; 11.33, and 26.77. The suggestion of this research was ussed different immersion time on pidan egg production.

References

[AOAC] Association of Official Analytical Chemist. 2005. Official Methods of Analysis of The Association of Official Analytical Chemist. Arlington, Virginia (USA): Association of Official Analytical Chemists Inc.

Campbell, L., Raikos, V., & Euston, S. R. (2003). Modification of functional properties of egg-white proteins. Nahrung/Food, 47(6), 369–376. https://doi.org/10.1002/food.200390084

Eiser, E., Miles, C. S., Geerts, N., Verschuren, P., MacPhee, C. E., & Gettins, P. G. W. (2009). Molecular cooking: physical transformations in Chinese “century†eggs. Soft Matter, 5(14), 2725. https://doi.org/10.1039/b902575h

Fajarika, R. B., L.E Radiati & K.U Awwaly. 2013. Penambahan Garam Kalium Klorida (Kcl) & Lama Waktu Pemeraman dalam Pembuatan Telur Asin bebek Terhadap Kadar Air, pH, & Total Mikroba. Respository. Universitas Brawijaya. Malang.

Hutching, J.B. 1999. Food Color & Apearnce. Aspen Publisher Inc. Maryland.

Ganesan, P., Kaewmanee, T., Benjakul, S., & Baharin, B. S. (2014). Comparative Study on the Nutritional Value of Pidan & Salted Duck Egg. Korean Journal for Food Science of Animal Resources, 34(1), 1–6. https://doi.org/10.5851/kosfa.2014.34.1.1

Lertittikul, W., Benjakul, S., & Tanaka, M. (2007). Characteristics & antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH. Food Chemistry, 100(2), 669–677. https://doi.org/10.1016/j.foodchem.2005.09.085

Prasetya, Andhika., D. Widhiyanuraiyawan & Sugiarto. 2012. Pengaruh Konsentrasi NaOH Terhadap Kandungan Gas CO2 dalam Proses Purifikasi Biogas Sistem Continue. 1-7.

Simanjuntak, O. E., S. Wasito & K. Widyaka. 2013. Pengaruh Lama Pengasinan Telur Asin dengan Menggunakan Serabut Kelapa Terhadap Kadar Air & Jumlah Bakteri Telur Asin Asap. Jurnal Ilmiah Peternakan, 1 (1): 195-200.

Siregar, F. M., & Dr.Ir. Djagal W. Marseno, M. S. (2006). Pengaruh kondisi penyangraian biji kakao (Theobroma cocoa L.) & formulasi bahan terhadap karakteristik pasta cokelat untuk cokelat permen. Retrieved from http://etd.repository.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=30426

Suyatma, 2009. Diagram Warna Hunter (Kajian Pustaka). Jurnal Penelitian Ilmiah Teknologi Pertanian, Institut Pertanian Bogor, Page 8 - 9.

Wulandari, Z. (2004). Sifat fisikokimia & total mikroba telur itik asin hasil teknik penggaraman & lama penyimpanan yang berbeda. Journal of Animal Science and Technology, 27(2), 38–45. Retrieved from http://journal.ipb.ac.id/index.php/mediapeternakan/article/viewArticle/659

Downloads

Published

2017-11-01

Issue

Vol. 12 No. 2 (2017)

Section

Articles

License

Copyright (c) 2017 Ira Fresti Reliantari, Herly Evanuarini, Imam Thohari

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).