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PENGARUH EKSTRAK DAUN SIRIH (Pipper Betle.L) SEBAGAI PERENDAM TELUR AYAM RAS KONSUMSI TERHADAP DAYA AWET PADA PENYIMPANAN SUHU RUANG

JURNAL ISTEK · Vol. 7 No. 2 (2015)

Terbit
2015-08-01
Penerbit
JURNAL ISTEK
Bahasa
eng

Abstrak

This research was conducted in Laboratory of Processing Livestock Product Technology at Faculty of Animal Husbandry, Padjadjaran University, Sumedang from July 31thto September 3th, 2010. The aim of this research was to find out the level of concentration of betle leaf extract as an hen’s egg soaker produce thes longest shelf life terms of haugh unit value, albumen index, and yolk index. This research used an experimental method with a Clompetely Randomized Design. There were five kinds treatments concentration level of betle leaf extract (P1=0%, P2=15%, P3=30%, P4=45%, P5=60%) with four replications. Duncan multiple range test were held to find the difference between any treatment in this research. The result of the research shows the use of betle leaf with the concentration level of 60% produce the longest shelf life 34 days in term haugh unit value, 32,75 days in terms of albumen index value and 34 days in term of yolk index value.

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  • Universitas Gadjah Mada
  • Padjadjaran University
  • Universitas Islam Negeri Sultan Amai Gorontalo
  • Hasanuddin University
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Rekan penulisOrganisasiArtikel bersama
Ahmad TaofikAfiliasi tidak diketahui3
Ahmad MaryudiUniversitas Gadjah Mada2
Rizal DarwisUniversitas Islam Negeri Sultan Amai Gorontalo2
Raden Febrianto ChristiPadjadjaran University1
Didin Supriat TasripinPadjadjaran University1
Dwi SuharwantoPadjadjaran University1
Andi MushawwirAfiliasi tidak diketahui1
Ronnie PermanaAfiliasi tidak diketahui1
Aulia Khoirun NissaAfiliasi tidak diketahui1
Trianing Tyas Kusuma AnggaeniAfiliasi tidak diketahui1
Djati MardiatnoUniversitas Gadjah Mada1
Dewi Haryani SusilastutiUniversitas Gadjah Mada1
Widodo Budi SantosoUniversitas Gadjah Mada1
Muhammad Alif K. SahideHasanuddin University1
Ris Hadi PurwantoUniversitas Gadjah Mada1
Aprisep Ferdhana KusumaUniversitas Gadjah Mada1
Ema IsmarianaUniversitas Gadjah Mada1
Yuyun Putri MandasariAfiliasi tidak diketahui1
RasyidinAfiliasi tidak diketahui1
Abdul Aziz SebayangAfiliasi tidak diketahui1
Mohd Faeez IliasAfiliasi tidak diketahui1
Sudartianto SudartiantoAfiliasi tidak diketahui1
Mukrimin MukriminAfiliasi tidak diketahui1
Saidah SaidahAfiliasi tidak diketahui1
Zakirah ZakirahAfiliasi tidak diketahui1
Nurul MahmudahAfiliasi tidak diketahui1
Muhammad Syakir Al KautsarAfiliasi tidak diketahui1
Ahmad Fathan AniqAfiliasi tidak diketahui1
Desi MaulidaAfiliasi tidak diketahui1
Dulbari DulbariAfiliasi tidak diketahui1
Ni Siluh Putu NuryantiAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.uinsgd.ac.id/index.php/istek/oai, pertama di-harvest 7 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH  EKSTRAK  DAUN  SIRIH (Pipper Betle.L) SEBAGAI PERENDAM  TELUR AYAM  RAS  KONSUMSI TERHADAP DAYA  AWET  PADA  PENYIMPANAN  SUHU  RUANG</dc:title>
	<dc:creator>Wulandari, Eka</dc:creator>
	<dc:creator>Rachmawan, Obin</dc:creator>
	<dc:creator>Taofik, Ahmad Tafik</dc:creator>
	<dc:creator>Suwarno, Nono</dc:creator>
	<dc:creator>Faisal, Ahmad</dc:creator>
	<dc:description xml:lang="en-US">This research was conducted in Laboratory of Processing Livestock Product Technology at Faculty of Animal Husbandry, Padjadjaran University, Sumedang from July 31thto September 3th, 2010. The aim of this research was to find out the level of concentration of betle leaf extract as an hen’s egg soaker produce thes longest shelf life terms of haugh unit value, albumen index, and yolk index.  This research used an experimental method with a Clompetely Randomized Design.  There were five kinds treatments concentration level of betle leaf extract (P1=0%, P2=15%, P3=30%, P4=45%, P5=60%) with four replications.  Duncan multiple range test were held to find the difference between any treatment in this research.  The result of the research shows the use of betle leaf with the concentration level of 60% produce the longest shelf life 34 days in term haugh unit value, 32,75 days in terms of albumen index value and 34 days in term of yolk index value.</dc:description>
	<dc:publisher xml:lang="en-US">JURNAL ISTEK</dc:publisher>
	<dc:date>2015-08-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.uinsgd.ac.id/index.php/istek/article/view/258</dc:identifier>
	<dc:source xml:lang="en-US">JURNAL ISTEK; Vol. 7 No. 2 (2013): ISTEK</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.uinsgd.ac.id/index.php/istek/article/view/258/272</dc:relation>
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