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PENGARUH PERENDAMAN TELUR MENGGUNAKAN LARUTAN DAUN BELIMBING WULUH (Averrhoa bilimbi L.) TERHADAP KUALITAS INTERNAL TELUR PUYUH

Jurnal Sains dan Teknologi Pangan · Vol. 5 No. 6 (2020)

DOI
10.33772/jstp.v5i6.15726
ISSN
2527-6271
Published
2020-12-29
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT This study aimed to determine the effect of concentration and soaking time on the internal quality of quail eggs stored for 20 days. This study used two factorial Completely Randomized Design (CRD), namely immersion with starfruit leaf solution, namely 10%, 20%, and 30%, with immersion time for 5 h, 10 h and 15 h. Observation data used analysis of variance and continued with the LSD test. The results showed that soaking eggs using starfruit leaf solution had a significantly effect on the concentration of egg white index, egg yolk index, and haugh unit, while the decrease in egg weight (%) had no significant effect. Soaking time had a very significantly effect on the egg white index and the percentage of egg weight reduction, while the egg yolk and haugh unit index had no significantly effect. The interaction between treatment concentration and soaking time of quail eggs had no significantly effect on egg white index, egg yolk index, haugh unit, and the percentage of egg weight reduction.Keywords: Immersion, Wuluh Starfruit Leaf Solution, Internal Quality of Quail Eggs.ABSTRAKPenelitian ini bertujuan untuk menentukan suatu pengaruh konsentrasi dan lama perendaman terhadap kualitas internal telur puyuh yang disimpan selama 20 hari. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) 2 faktorial yaitu perendaman dengan larutan daun belimbing wuluh yaitu 10%, 20%, dan 30%, dengan waktu perendaman selama 5 jam, 10 jam, dan 15 jam. Data hasil pengamatan menggunakan analisis ragam dan dilanjutkan dengan uji BNT. Hasil penelitian menunjukkan bahwa perendaman telur menggunakan larutan daun belimbing wuluh berpengaruh nyata terhadap konsentrasi indeks putih telur, indeks kuning telur, dan haugh unit, sedangkan pada penurunan bobot telur (%) tidak berpengaruh nyata. Lama perendaman berpengaruh sangat nyata terhadap indeks putih telur dan persentase penurunan bobot telur sedangkan pada indeks kuning telur dan haugh unit tidak berpengaruh nyata. Interaksi antara konsentrasi perlakuan dan lama perendaman telur puyuh tidak berpengaruh nyata terhadap indeks putih telur, indeks kuning telur, haugh unit, dan persentase penurunan bobot telur.Kata Kunci:Perendaman, Larutan Daun Belimbing Wuluh, Kualitas Internal Telur Puyuh

Collaboration network of the authors

40 authors · 189 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • IPB University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
SRI WAHYUNIAffiliation unknown11
Ansharullah AnsharullahUniversitas Halu Oleo11
Deki ZulkarnainUniversitas Halu Oleo10
La Ode NafiuUniversitas Halu Oleo8
LA KARIMUNAUniversitas Halu Oleo7
Achmad Selamet AkuUniversitas Halu Oleo6
Takdir SailiAffiliation unknown6
Hamdan HasUniversitas Halu Oleo5
Harapin HafidUniversitas Halu Oleo5
Hermanto HermantoUniversitas Halu Oleo5
Muh. RusdinUniversitas Halu Oleo4
Rusli BadaruddinUniversitas Halu Oleo4
Tamrin TamrinUniversitas Halu Oleo4
Andi Murlina TasseUniversitas Halu Oleo3
Fuji Astuty AuzaUniversitas Halu Oleo3
La Ode Muh. MunadiAffiliation unknown3
Rahim AkaUniversitas Halu Oleo2
Ali BainUniversitas Halu Oleo2
Asis SurajatUniversitas Halu Oleo2
La Ode SahabaUniversitas Halu Oleo2
Nur AsyikUniversitas Halu Oleo2
La Ode Muhammad MunadiAffiliation unknown2
La MalesiUniversitas Halu Oleo2
Ismi WardaniAffiliation unknown2
Natsir SandiahUniversitas Halu Oleo2
Hairil A HadiniAffiliation unknown2
La Ode Arsad SaniUniversitas Halu Oleo2
Surahmanto SurahmantoAffiliation unknown2
Andi Besse PatadjaiAffiliation unknown2
Yunus YunusAffiliation unknown1
Nuraenih NuraenihUniversitas Halu Oleo1
Fifi HarianiUniversitas Halu Oleo1
Melly PratiwiUniversitas Halu Oleo1
Niken UlupiIPB University1
. SyamsuddinAffiliation unknown1
Fuji AstutyUniversitas Halu Oleo1
Uci MalindaUniversitas Halu Oleo1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH PERENDAMAN TELUR MENGGUNAKAN LARUTAN DAUN BELIMBING WULUH (Averrhoa bilimbi L.) TERHADAP KUALITAS INTERNAL TELUR PUYUH</dc:title>
	<dc:creator>Nurhaliza, Nurhaliza</dc:creator>
	<dc:creator>Pagala, Muhammad Amrullah</dc:creator>
	<dc:creator>Sadimantara, Muhammad Syukri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT This study aimed to determine the effect of concentration and soaking time on the internal quality of quail eggs stored for 20 days. This study used two factorial Completely Randomized Design (CRD), namely immersion with starfruit leaf solution, namely 10%, 20%, and 30%, with immersion time for 5 h, 10 h and 15 h. Observation data used analysis of variance and continued with the LSD test. The results showed that soaking eggs using starfruit leaf solution had a significantly effect on the concentration of egg white index, egg yolk index, and haugh unit, while the decrease in egg weight (%) had no significant effect. Soaking time had a very significantly effect on the egg white index and the percentage of egg weight reduction, while the egg yolk and haugh unit index had no significantly effect. The interaction between treatment concentration and soaking time of quail eggs had no significantly effect on egg white index, egg yolk index, haugh unit, and the percentage of egg weight reduction.Keywords: Immersion, Wuluh Starfruit Leaf Solution, Internal Quality of Quail Eggs.ABSTRAKPenelitian ini bertujuan untuk menentukan suatu pengaruh konsentrasi dan lama perendaman terhadap kualitas internal telur puyuh yang disimpan selama 20 hari. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) 2 faktorial yaitu perendaman dengan larutan daun belimbing wuluh yaitu 10%, 20%, dan 30%, dengan waktu perendaman selama 5 jam, 10 jam, dan 15 jam. Data hasil pengamatan menggunakan analisis ragam dan dilanjutkan dengan uji BNT. Hasil penelitian menunjukkan bahwa perendaman telur menggunakan larutan daun belimbing wuluh berpengaruh nyata terhadap konsentrasi indeks putih telur, indeks kuning telur, dan haugh unit, sedangkan pada penurunan bobot telur (%) tidak berpengaruh nyata. Lama perendaman berpengaruh sangat nyata terhadap indeks putih telur dan persentase penurunan bobot telur sedangkan pada indeks kuning telur dan haugh unit tidak berpengaruh nyata. Interaksi antara konsentrasi perlakuan dan lama perendaman telur puyuh tidak berpengaruh nyata terhadap indeks putih telur, indeks kuning telur, haugh unit, dan persentase penurunan bobot telur.Kata Kunci :Perendaman, Larutan Daun Belimbing Wuluh, Kualitas Internal Telur Puyuh</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2020-12-29</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/15726</dc:identifier>
	<dc:identifier>10.33772/jstp.v5i6.15726</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 5, No 6 (2020): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v5i6</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/15726/10609</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
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