ABSORBSI NaCl PADA TELUR DARI MEDIA PENGASINAN DENGAN VARIABEL WAKTU PEMERAMAN

Mardiyono, Mardiyono; Widati, Sri; Hidayati, Nur

doi:10.20961/carakatani.v23i2.13980

Akses terbuka Jurnal SINTA 1

ABSORBSI NaCl PADA TELUR DARI MEDIA PENGASINAN DENGAN VARIABEL WAKTU PEMERAMAN

Caraka Tani: Journal of Sustainable Agriculture · Vol. 23 No. 2 (2008) · hlm. 106–113

DOI: 10.20961/carakatani.v23i2.13980
ISSN: 2599-2570, 2613-9456
Terbit: 2008-10-01
Penerbit: Universitas Sebelas Maret
Bahasa: eng
Lisensi: creativecommons.org/licenses/by-nc/4.0

Abstrak

Egg is breed product that contains nutrients which easy to digest and exploited by the body. Egg is easily damaged and so it need to be preserved. One way to preserve is salted using sodium chloride (NaCl). The salt functions are to prevent the growth of bacteria, improve the taste and practical value. The longer it is ripened in the salting media, it will be more salty, because more salts are absorbed in the egg. The ewperiment was aimed tho know the NaCl content absorbed in the egg from salting media with various ripening time.Determination of NaCl content in the egg used Mohr Argentometric method i.e. the use of AgNO3 standard solution and K2CrO4 indicator. The determination of NaCl was done in duck eggs obtained from salting in week-0, 1, 2 and 3. Each treatment used 3 replications. The statistic used was one way analysis of varian (ANOVA) continued with SNK test.NaCl contents in the egg before salted were 0.34% in the egg white and 0.33% in the egg yolk. The NaCl content that was absorbed in the egg white from salting media after salted in week-1,2 and 3 were 2.77%, 3.71% and 5.09% respectively. While in the egg yolk the contents were 0.43%, 0.71% and 0.97% respectively. After statistically tested by one way anova and continued by SNK test it could be consluded that there was significant difference of NaCl content absorbed in the egg white and yolk from salting media inter-time of ripening.

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Universitas Setia Budi
Institut Teknologi Sepuluh Nopember
Kementerian Kesehatan Republik Indonesia

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Rekan penulis	Organisasi	Artikel bersama
Prima Zakaria	Kementerian Kesehatan Republik Indonesia	1
Rr. Sri Endang Pujiastuti	Kementerian Kesehatan Republik Indonesia	1
Titiek Puji Astuti	Universitas Setia Budi	1
Rosi Wulandari	Universitas Setia Budi	1
Amri Muhaimin	Institut Teknologi Sepuluh Nopember	1
Ismaini Zain	Institut Teknologi Sepuluh Nopember	1
Erma Oktania Permatasari	Institut Teknologi Sepuluh Nopember	1
Dwilaksana Abdullah Rasyid	Institut Teknologi Sepuluh Nopember	1

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Sumber metadata: OAI-PMH (metadata jurnal) http://jurnal.uns.ac.id/carakatani/oai, pertama di-harvest 8 Nov 2026, terakhir terlihat 8 Nov 2026.

Metadata asli (oai_dc)

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	<dc:title xml:lang="en-US">ABSORBSI NaCl PADA TELUR DARI MEDIA PENGASINAN DENGAN VARIABEL WAKTU PEMERAMAN</dc:title>
	<dc:creator>Mardiyono, Mardiyono</dc:creator>
	<dc:creator>Widati, Sri</dc:creator>
	<dc:creator>Hidayati, Nur</dc:creator>
	<dc:subject xml:lang="en-US">egg; ripening time; NaCl content; pengasinan telur</dc:subject>
	<dc:description xml:lang="en-US">Egg is breed product that contains nutrients which easy to digest and exploited by the body. Egg is easily damaged and so it need to be preserved. One way to preserve is salted using sodium chloride (NaCl). The salt functions are to prevent the growth of bacteria, improve the taste and practical value. The longer it is ripened in the salting media, it will be more salty, because more salts are absorbed in the egg. The ewperiment was aimed tho know the NaCl content absorbed in the egg from salting media with various ripening time.Determination of NaCl content in the egg used Mohr Argentometric method i.e. the use of AgNO3 standard solution and K2CrO4 indicator. The determination of NaCl was done in duck eggs obtained from salting in week-0, 1, 2 and 3. Each treatment used 3 replications. The statistic used was one way analysis of varian (ANOVA) continued with SNK test.NaCl contents in the egg before salted were 0.34%  in the egg white and 0.33% in the egg yolk. The NaCl content that was absorbed in the egg white from salting media after salted in week-1,2 and 3 were 2.77%, 3.71% and 5.09% respectively. While in the egg yolk the contents were 0.43%, 0.71% and 0.97% respectively. After statistically tested by one way anova and continued by SNK test it could be consluded that there was significant difference of NaCl content absorbed in the egg white and yolk from salting media inter-time of ripening.</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Sebelas Maret</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2008-10-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
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	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://jurnal.uns.ac.id/carakatani/article/view/13980</dc:identifier>
	<dc:identifier>10.20961/carakatani.v23i2.13980</dc:identifier>
	<dc:source xml:lang="en-US">Caraka Tani: Journal of Sustainable Agriculture; Vol 23, No 2 (2008): October; 106-113</dc:source>
	<dc:source>2599-2570</dc:source>
	<dc:source>2613-9456</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://jurnal.uns.ac.id/carakatani/article/view/13980/11622</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2008 Caraka Tani: Journal of Sustainable Agriculture</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by-nc/4.0</dc:rights>
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