Melola Discovery

← Melola Discovery

Jurnal

PENGAWETAN TELUR AYAM RAS DENGAN PERENDAMAN FILTRAT DAUN JAMBU BIJI (Psidium guajava)

Jurnal Sains dan Teknologi Pangan · Vol. 5 No. 2 (2020)

DOI
10.33772/jstp.v5i2.12022
ISSN
2527-6271
Published
2020-05-08
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The purpose of this study was to determine the effect of guava (Psidium guajava) leaf filtrate and soaking time on the quality and shelf life of broiler eggs. This study used a completely randomized design (CRD) with two factors, namely immersion of broiler eggs with guava leaf filtrate (0% control), K1 (10%), K2 (20%), K3 (30%) and soaking time of 12, 24, and 36 hours. The results show that until the 6th week of observation, the K3 (30% guava leaf filtrate) sample with a soaking time of 36 hours had a Haugh Unit value of 72.63 ± 11.12 with AA quality. Meanwhile, until the 4th week of observation, the K2 and K3 samples with 36 hours soaking time had a yolk index value of 0.25 ± 0.044 and 0.23 ± 0.064, respectively. Whereas during the 5th and 6th week observations, the quality of the egg storage time was decreased. Therefore, the administration of guava leaf filtrate and soaking time could maintain the quality and extend the shelf life of broiler eggs. Keywords: Guava leaf filtrate, Preservation, Broiler eggs. ABSTRAKTujuan dari penelitian ini yaitu untuk mengetahui pengaruh pemberian filtrat daun jambu biji (Psidium guajava), lama perendaman terhadap kualitas serta daya simpan telur ayam ras. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola foktorial dengan dua faktor yaitu perendaman telur ayam ras dengan filtrat daun jambu biji K0 (control 0 %), K1(10 %), K2 (20 %), K3 (30 %) dan waktu perendaman selama 12, 24, dan 36 jam. Hasil penelitian untuk nilai Haugh Unit terbaik sampai pada pengamatan minggu ke 6 adalah hanya perlakuan pemberian filtrat daun jambu biji 30 % dengan lama perendaman 36 jam yang masih memiliki nilai Haugh Unit 72.63±11.12 dengan kualitas AA. Untuk nilai Indeks Yolk pada pengamatan minggu ke 4 hanya perlakuan filtrat daun jambu biji 20 % dan 30 % dengan lama perendaman 36 jam yang memiliki nilai indeks yolk 0.25±0.044 - 0.23±0.064. Sedangkan pada pengamatan minggu ke 5 dan minggu ke 6 sudah mengalami penurunan kualitas seiringya bertambahya waktu penyimpanan telur. Disimpulkan bahwa pemberian filtrat daun jambu biji dan lama perendaman dapat mempertahankan kualitas dan memperpanjang masa simpan telur ayam ras.Kata kunci: Filtrat daun jambu biji, Pengawetan, Telur ayam ras.

Collaboration network of the authors

40 authors · 192 co-authorship links · 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
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Tamrin TamrinUniversitas Halu Oleo16
Deki ZulkarnainUniversitas Halu Oleo10
Ansharullah AnsharullahUniversitas Halu Oleo9
La Ode NafiuUniversitas Halu Oleo8
Achmad Selamet AkuUniversitas Halu Oleo6
Takdir SailiAffiliation unknown6
SRI WAHYUNIAffiliation unknown6
LA KARIMUNAUniversitas Halu Oleo6
Hamdan HasUniversitas Halu Oleo5
Harapin HafidUniversitas Halu Oleo5
Muh. RusdinUniversitas Halu Oleo4
Rusli BadaruddinUniversitas Halu Oleo4
SRI REJEKIUniversitas Halu Oleo4
Muhammad Zakir MuzakkarAffiliation unknown4
Muhammad Syukri SadimantaraUniversitas Halu Oleo4
Andi Murlina TasseUniversitas Halu Oleo3
Harnina RidwanUniversitas Halu Oleo3
Asrul JayaUniversitas Halu Oleo3
Abdu Rahman BacoAffiliation unknown3
Fuji Astuty AuzaUniversitas Halu Oleo3
La Ode Muh. MunadiAffiliation unknown3
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown3
Kobajashi Togo IsamuAffiliation unknown3
RH Fitri FaradillaAffiliation unknown3
Rahim AkaUniversitas Halu Oleo2
Ali BainUniversitas Halu Oleo2
Asis SurajatUniversitas Halu Oleo2
La Ode SahabaUniversitas Halu Oleo2
Masrul MasrulUniversitas Halu Oleo2
La Ode Muhammad MunadiAffiliation unknown2
La RiandaAffiliation unknown2
Djukrana WahabAffiliation unknown2
La MalesiUniversitas Halu Oleo2
Ismi WardaniAffiliation unknown2
Natsir SandiahUniversitas Halu Oleo2
Hairil A HadiniAffiliation unknown2
Nurhaliza NurhalizaUniversitas Halu Oleo2

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 31 Okt 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">PENGAWETAN TELUR AYAM RAS DENGAN PERENDAMAN FILTRAT DAUN JAMBU BIJI (Psidium guajava)</dc:title>
	<dc:creator>Herman, La Ode</dc:creator>
	<dc:creator>Pagala, Muhammad Amrullah</dc:creator>
	<dc:creator>hermanto, hermanto</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT The purpose of this study was to determine the effect of guava (Psidium guajava) leaf filtrate and soaking time on the quality and shelf life of broiler eggs. This study used a completely randomized design (CRD) with two factors, namely immersion of broiler eggs with guava leaf filtrate (0% control), K1 (10%), K2 (20%), K3 (30%) and soaking time of 12, 24, and 36 hours. The results show that until the 6th week of observation, the K3 (30% guava leaf filtrate) sample with a soaking time of 36 hours had a Haugh Unit value of 72.63 ± 11.12 with AA quality. Meanwhile, until the 4th week of observation, the K2 and K3 samples with 36 hours soaking time had a yolk index value of 0.25 ± 0.044 and 0.23 ± 0.064, respectively. Whereas during the 5th and 6th week observations, the quality of the egg storage time was decreased. Therefore, the administration of guava leaf filtrate and soaking time could maintain the quality and extend the shelf life of broiler eggs. 
Keywords: Guava leaf filtrate, Preservation, Broiler eggs.  ABSTRAKTujuan dari penelitian ini yaitu untuk mengetahui pengaruh pemberian filtrat daun jambu biji (Psidium guajava), lama perendaman terhadap kualitas serta daya simpan telur ayam ras. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola foktorial dengan dua faktor yaitu perendaman telur ayam ras dengan filtrat daun jambu biji K0  (control 0 %), K1(10 %), K2 (20 %), K3 (30 %) dan waktu perendaman selama 12 , 24 , dan 36 jam. Hasil penelitian untuk nilai Haugh Unit terbaik sampai pada pengamatan minggu ke 6 adalah hanya perlakuan pemberian filtrat daun jambu biji 30 % dengan lama perendaman 36 jam yang masih memiliki nilai Haugh Unit 72.63±11.12 dengan kualitas AA. Untuk nilai Indeks Yolk pada pengamatan minggu ke 4 hanya perlakuan filtrat daun jambu biji 20 % dan 30 % dengan  lama perendaman 36 jam yang memiliki nilai indeks yolk 0.25±0.044 - 0.23±0.064. Sedangkan pada pengamatan minggu ke 5 dan minggu ke 6 sudah mengalami penurunan kualitas  seiringya bertambahya waktu penyimpanan telur. Disimpulkan bahwa pemberian filtrat daun jambu biji  dan lama perendaman dapat mempertahankan kualitas dan memperpanjang masa simpan telur ayam ras.Kata kunci: Filtrat daun jambu biji, Pengawetan, Telur ayam ras.</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>2020-05-08</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:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/12022</dc:identifier>
	<dc:identifier>10.33772/jstp.v5i2.12022</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 5, No 2 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v5i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/12022/8454</dc:relation>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/12022/8455</dc:relation>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/12022/8456</dc:relation>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/12022/8457</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
</oai_dc:dc>