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

Ria Marsella, Imam Thohari, Lilik Eka Radiati

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.

Keywords


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

Full Text:

PDF

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.




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

Refbacks

  • There are currently no refbacks.


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