Pengaruh Kosentrasi Sari Kunyit Putih (Curcuma Zediaria) Terhadap Kualitas Telur Asin Ditinjau Dari Aktivitas Antioksidan, Total Fenol, Kadar Protein dan Kadar Garam
DOI:
https://doi.org/10.21776/ub.jitek.2015.010.01.6Keywords:
Duck egg, curcuminoid, bioactive compoundAbstract
The purposes of this research was to determine the effect of Curcuma zedoaria concentrated addition on quality antioxidant activity, total phenols, protein content and salt content of salted egg. The materials were duck’s egg, water, salt, and essence of white turmeric. The method was experiment using Complete Randomized Design (CRD) with five treatments and three for replications. The Curcuma zedoaria juice research were divided into P0 (0%), P1 (10%), P2 (20%), P3 (30%) and P4 (40%). Data was analyzed using Analysis of Variance (ANOVA) and then continued by Duncan’s Multiple Range Test (DMRT), if it was found significant effect among treatmeants. The result showed that the addition of Curcuma zedoaria juice indicated highly significant different effect (P<0.01) on antioxidant activity, protein content and salt content, but significantly effect (P<0.05) on total phenol. The best treatment was the addition of Curcuma zedoaria juice 40% were indicated of antioxidant activity, total phenol, protein content and the salt content was 99.80 mg/g, 0.16%, 9.96%, 2.43% respectively.References
Amir, S., S. Sirajuddin dan N. Jafar. 2012. Pengaruh konsentrasi garam dan lama penyimpanan terhadap kandungan protein dan kadar garam telur asin. [Skripsi]. Program Studi Ilmu Gizi, Fakultas Kesehatan Masyarakat, Unversitas Hasanuddin.
Angel, G. R. and B. Nambisan. Antioxidant and antimicrobial activity of essential oils from nine starchy curcuma species. International Journal of Current Pharmaceutical Research, 4 (2): 45-47.
Asih, N. H. F. 2010. Kualitas sensoris dan antioksidan telur asin dengan penggunaan campuran kcl dan ekstrak daun jati. [Skripsi]. Surakarta: Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Sebelas Maret.
Aznam, N. 2004. Uji aktivitas antioksidan ekstrak kunyit (Curcuma domestika, Val.). Prosiding Semnas Penelitian, Pendidikan dan Penerapan MIPA. Hlm: 111-117. Badan Standarisasi Nasional. 1996. Telur asin. SNI 01-4277-1996.
Filbert, H. S. J. Koleangan, M. R. J. Runtuwene dan V. S. Kamu. 2014. Penentuan aktivitas antioksidan berdasarkan nilai IC50 ekstrak methanol dan fraksi hasil partisinya pada kulit biji pinang yaki (Areca vestiara giseke). Jurnal MIPA UNSRAT, 3 (2): 149-154.
Huang, D., B. Ou and R. L. Prior. 2005. The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53 (6): 1841-1856.
Molyneux, P. 2004. The use of the stable free radical diphenylpicryl-hydrazyl (DPPH) for estimating antioxidant activity. Journal Sci. Technol., 26 (2): 211-219.
Mulza, D. P., Ratnawulan dan Gusnedi. 2014. Uji kualitas telur ayam ras terhadap lamanya penyimpanan berdasarkan sifat listrik. Pillar of Physics, 1 (1): 111-120.
Nurrahmawati, K. 2011. Uji protein dan kalsium pada telur asin hasil pengasinan menggunakan abu pelepah kelapa dan perendaman dalam larutan teh berbagai konsentrasi. [Skripsi]. Semarang: Fakultas Tarbiyah, Institut Agama Islam Negeri Walisongo.
Oktaviani, H., N. Kariada dan N. R. Utami. 2012. Pengaruh pengasinan terhadap kandungan zat gizi telur bebek yang diberi limbah udang. Unnes Journal of Life Science, 1 (2): 106-112.
Putri, A. A. S. dan N. Hidajati. 2015. Uji aktivitas antioksidan senyawa fenolik ekstrak metanol kulit batang tumbuhan nyuru batu (Xylocarpus moluccensis). Journal of Chemistry, 4(1): 1-6.
Rosita, A. M., I. Thohari dan D. Rosyidi. 2014. Pengaruh konsentrasi sari kunyit (Curcuma Domestica Val) terhadap kualitas telur asin ditinjau dari kadar garam, kadar protein, kadar air dan kandungan vitamin C. [Skripsi]. Bagian Teknologi Hasil Ternak, Fakultas Peternakan,
Universitas Brawijaya, Malang.
Sabrina, N., I. Thohari dan D. Rosyidi. 2014. Pengaruh penambahan konsentrasi sari kunyit (Curcuma domestika Val) pada pros pengasinan telur itik terhadap total fenol, ph dan organoleptik. [Skripsi]. Bagian Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Brawijaya, Malang.
Sembiring, W. S. RG. dan D. T. Suarnella. 2012. Efektivitas minyak atsiri rimpang kunyit putih Curcuma zedoaria sebagai larvasida terhadap nyamuk Aedes aegypti. Jurnal Epidemiologi dan Penyakit Bersumber Binatang, 4(2): 80-86.
Simanjuntak, O. E., S. Wasito dan K. Widayaka. 2013. Pengaruh lama pengasinan telur asin dengan menggunakan serabut kelapa terhadap kadar air dan jumlah bakteri telur asin asap. Jurnal Ilmiah Peternakan, 1 (1): 195-200.
Sumathi, S., G. T. Iswariya, B. Sivaprabha, B. Dharani, P. Radha and P.R. Padma. 2013. Comparative study of radical scavenging activity and phytochemical analysis of fresh and dry rhizomes of Curcuma zedoaria. International Journal of Pharmacheutical Sciences and Research, 4 (3): 1069-1073.
Suroto, H. S. dan T. Purwanti. 2012. Karakteristik kandungan aktivitas antioksidan ekstrak kunyit putih (Curcuma zedoaria (Berg.) Roscoe). Jurnal Riset Teknologi Industri, 6 (11): 80-87.
Wikanastri, H. dan Nurrahman. 2004. Studi tentang perubahan kadar iodium dan sifat organoleptik pada proses pembuatan dan waktu simpan telur asin. Jurnal Litbang Universitas Muhammadiyah Semarang, 1(4): 54-62.
Winarno, F. G. 2004. Kimia pangan dan gizi. Jakarta: PT. Gramedia Pustaka Utama.
Winarto, W. P. 2003. Khasiat dan tanaman kunyit. Jakarta: PT Agromedia Pustaka.
Downloads
Published
Issue
Section
License
Copyright (c) 2015 Mu’addimah Mu’addimah, Imam Thohari, Djalal Rosyidi

This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- 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.
- 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.
- 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).