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Journal

Pengaruh Pengasinan terhadap Kandungan Zat Gizi Telur Bebek yang Diberi Limbah Udang

Life Science · Vol. 1 No. 2 (2013)

ISSN
2528-5009, 2252-6277
Published
2013-02-20
Publisher
Universitas Negeri Semarang
Language
eng

Abstract

Tujuan penelitian ini untuk mengetahui pengaruh pengasinan terhadap kandungan gizi telur bebek yang diberi limbah udang. Penelitian ini merupakan penelitian eksperimental Rancangan Acak Lengkap terdiri dari 6 perlakuan yaitu, perlakuan 1 (mentah TLU), perlakuan 2 (rebus TLU), perlakuan 3 (mentah LU) perlakuan 4 (rebus LU), perlakuan 5 (mentah asin LU), dan perlakuan 6 (rebus asin LU). Data yang diperoleh dianalisis secara kuantitatif menggunakan statistik Multvariat Analysis of Variance (MANOVA) pada taraf signifikansi 95% (p = 0,05). Hasil penelitian menunjukkan bahwa penambahan limbah udang dan pengasinan mampu menurunkan kadar air melalui proses pemanasan saat perebusan, meningkatkan kadar abu, meningkatkan lemak, meningkatkan protein, dan menurunkan karbohidrat. Berdasarkan penelitian yang dilakukan dapat disimpulan bahwa, proses penambahan limbah udang dan pengasinan berpengaruh terhadap penurunan kadar air telur bebek mentah, peningkatan kadar abu telur bebek rebus asin, peningkatan lemak telur bebek rebus, peningkatan protein telur bebek mentah asin dan penurunan karbohidrat telur bebek rebus asin. The purpose of this study to determine the effect of marinating duck egg contains nutrients fed shrimp waste. This study was an experimental research with completely randomized design (CRD) consists of 6 treatment, treatment 1 (raw TLU), treatment 2 (boiled TLU), treatment 3 (raw LU) treatment 4 (boiled LU), treatment 5 (raw salty LU), and treatment 6 (boiled salted LU). The data were analyzed quantitatively using statistical Multvariat Analysis of Variance (MANOVA) at 95% significance level (p = 0.05). The results that addition of shrimp waste feed and marinating can reduce water content by heating boiling, increasing ash content, increase fat, increase protein and lower in carbohydrates. Based on the results of research conducted that, the process of adding shrimp waste and salting effect on the decrease in water content of raw duck eggs, elevated levels of ash in boiled salted duck eggs, increased fat poached duck egg, increasing protein in raw salted duck egg and a decrease carbohydrate in boiled salted duck egg.

Collaboration network of the authors

40 authors · 95 co-authorship links · showing the 40 most connected

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  • State University of Semarang
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Nur Kusuma DewiAffiliation unknown5
Supriyanto .Affiliation unknown3
Bambang PriyonoState University of Semarang3
Wiwi IsnaeniState University of Semarang3
Aditya MariantiAffiliation unknown3
Siti AlimahState University of Semarang3
Pramesti DewiAffiliation unknown2
Tyas Agung PribadiAffiliation unknown2
Novita WindasariAffiliation unknown1
okvita sariAffiliation unknown1
Elfrida Theresia SiburianAffiliation unknown1
Stella FlorensiaAffiliation unknown1
Destia Ayu Kusuma WardaniAffiliation unknown1
Gandhung Herdha LiliantoAffiliation unknown1
Sri NgabektiState University of Semarang1
Rahmadyan TefaraniAffiliation unknown1
Nisa ArkiantiAffiliation unknown1
Muhammad AbdullahState University of Semarang1
Mahendra Noor FebriyantoAffiliation unknown1
Lutfia Nur HadiyantiState University of Semarang1
Solichin SolichinAffiliation unknown1
Endang Tris HaryantiAffiliation unknown1
Margareta RahayuningsihAffiliation unknown1
Khoirunisa AlfirdaniAffiliation unknown1
Alfira ArzaAffiliation unknown1
Ning SetiatiAffiliation unknown1
Laela Noor Fa’izahAffiliation unknown1
Laelatul KhoiriyahAffiliation unknown1
Nurwilis Elsa ZaharaAffiliation unknown1
Nazlafatin HamidaAffiliation unknown1
Lu'lu'atul JannahAffiliation unknown1
Nurul Holisa NurulAffiliation unknown1
Laily Mu'ayadahAffiliation unknown1
Kukuh SantosaAffiliation unknown1
Nur ZubaidahAffiliation unknown1
Ika - MustikasariAffiliation unknown1
Retno - IstifariniAffiliation unknown1

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://journal.unnes.ac.id/sju/index.php/UnnesJLifeSci/oai, first harvested 5 Nov 2026, last seen 5 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">Pengaruh Pengasinan terhadap Kandungan Zat Gizi Telur Bebek yang Diberi Limbah Udang</dc:title>
	<dc:creator>Oktaviani, Herlina</dc:creator>
	<dc:creator>Tri Martuti, Nana Kariada</dc:creator>
	<dc:creator>Utami, Nur Rahayu</dc:creator>
	<dc:description xml:lang="en-US">Tujuan penelitian ini untuk mengetahui pengaruh pengasinan terhadap kandungan gizi telur bebek yang diberi limbah udang. Penelitian ini merupakan penelitian eksperimental Rancangan Acak Lengkap terdiri dari 6 perlakuan yaitu, perlakuan 1 (mentah TLU), perlakuan 2 (rebus TLU), perlakuan 3 (mentah LU) perlakuan 4 (rebus LU), perlakuan 5 (mentah asin LU), dan perlakuan 6 (rebus asin LU). Data yang diperoleh dianalisis secara kuantitatif menggunakan statistik Multvariat Analysis of Variance (MANOVA) pada taraf signifikansi 95% (p = 0,05). Hasil penelitian menunjukkan bahwa penambahan limbah udang dan pengasinan mampu menurunkan kadar air melalui proses pemanasan saat perebusan, meningkatkan kadar abu, meningkatkan lemak, meningkatkan protein, dan menurunkan karbohidrat. Berdasarkan penelitian yang dilakukan dapat disimpulan bahwa, proses penambahan limbah udang dan pengasinan berpengaruh terhadap penurunan kadar air telur bebek mentah, peningkatan kadar abu telur bebek rebus asin, peningkatan lemak telur bebek rebus, peningkatan protein telur bebek mentah asin dan penurunan karbohidrat telur bebek rebus asin. The purpose of this study to determine the effect of marinating duck egg contains nutrients fed shrimp waste. This study was an experimental research with completely randomized design (CRD) consists of 6 treatment, treatment 1 (raw TLU), treatment 2 (boiled TLU), treatment 3 (raw LU) treatment 4 (boiled LU), treatment 5 (raw salty LU), and treatment 6 (boiled salted LU). The data were analyzed quantitatively using statistical Multvariat Analysis of Variance (MANOVA) at 95% significance level (p = 0.05). The results that addition of shrimp waste feed and marinating can reduce water content by heating boiling, increasing ash content, increase fat, increase protein and lower in carbohydrates. Based on the results of research conducted that, the process of adding shrimp waste and salting effect on the decrease in water content of raw duck eggs, elevated levels of ash in boiled salted duck eggs, increased fat poached duck egg, increasing protein in raw salted duck egg and a decrease carbohydrate in boiled salted duck egg. </dc:description>
	<dc:publisher xml:lang="en-US">Universitas Negeri Semarang</dc:publisher>
	<dc:date>2013-02-20</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.unnes.ac.id/sju/UnnesJLifeSci/article/view/910</dc:identifier>
	<dc:source xml:lang="en-US">Life Science; Vol 1 No 2 (2012)</dc:source>
	<dc:source>2528-5009</dc:source>
	<dc:source>2252-6277</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/sju/UnnesJLifeSci/article/view/910/935</dc:relation>
</oai_dc:dc>