DIASYURANNYTA ADEPUTRI MARHENI, 060710209 (2011) PENGARUH PERENDAMAN DENGAN SARI DAUN JAMBU BIJI (Psidium guajava L.) TERHADAP KUALITAS KUNING TELUR AYAM RAS. Skripsi thesis, UNIVERSITAS AIRLANGGA.

Preview	Text (ABSTRAK) gdlhub-gdl-s1-2012-diasyurann-22127-kh1591-k.pdf Download (334kB) | Preview
	Text (FULLTEXT) gdlhub-gdl-s1-2012-diasyurann-18384-kh1591-p.pdf Restricted to Registered users only Download (1MB) | Request a copy

Abstract

This research was conducted aiming to determine the effect of soaking solution of guava leaf extract with a concentration of 5%, 10%, and 15% of the quality of the yolk. Eggs were weighed individually to determine the coefficient of diversity and then were randomized into four treatments namely P0, P1, P2, P3 each 25 grains. Egg group without soaking P0, P1 group eggs soaked in a solution of guava leaf extract with a concentration of 5%, eggs soaked in a solution of P2 group of guava leaf extract with a concentration of 10% and eggs soaked in a solution of P3 group of guava leaf extract with a concentration of 15% , respectively for ± 1 hour. Eggs that have been treated subdivided into five treatments (storage time factor) is, before storage weeks 0 (L0), 1 week (L1), 2 weeks (L2), 3 weeks (L3), and 4 weeks (L4 ) by looping each one five times. Eggs that have been treated L0 checked first, then to the eggs by treatment with L1, L2, L3, and L4 with the position of the blunt tip is placed next to the top during the storage period. Egg yolks are broken down to check the quality of each egg is done once a week for 4 weeks of storage includes the weight percentage of egg yolk, egg yolk index, yolk color, and pH of egg yolk. Soaking eggs in guava leaves with a concentration of 10% effect on the quality of weight percentage include, egg yolk index and egg yolk pH but not at the colour of egg yolk.

Actions (login required)

View Item