Dewi, Gustina (2017) PERNGARUH LAMA PENYIMPANAN PADA SUHU KAMAR TERHADAP KADAR LEMAK DAN PH TELUR AYAM. Undergraduate thesis, UNIMED.
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Abstract
Penelitian ini dilaksanakan di Laboratorium Kesehatan Daerah Dinas Kesehatan Provinsi Sumatera Utara, yang bertujuan untuk mengetahui apakah ada pengaruh lama penyimpanan pada suhu kamar terhadap kadar lemak dan pH pada telur ayam. Dalam penelitian ini digunakan 50 telur ayam ras masing – masing 25 telur untuk uji kadar lemak kuning telur ayam dan 25 telur ayam untuk uji pH kuning telur ayam. Rancangan percobaan yang dilakukan adalah analisa Rancangan Acak Lengkap. Setiap perlakuan diberi 5 kali pengulangan. Lama penyimpanan yang dilakukan yaitu 2 hari, 7 hari, 14 hari, 21 hari, dan 28 hari setelah telur disimpan kuning telur yang direbus dan yang mentah diambil untuk dianalisis. Analisis dilakukan dengan metode Soxhletasi dengan menghitung kadar lemak kuning telur dan menggunakan pH indikator untuk mengukur pH. Data yang diperoleh ditabulasi kemudian dianalisis pada α = 0,05 dari hasil analisis ragam menunjukkan bahwa lama penyimpanan pada suhu kamar berpengaruh pada kadar lemak telur ayam, lemak kuning telur ayam yang diperoleh berturut – turut adalah 32,00%, 32,00%, 31,95%,31,77% dan 31,44% dan derajat keasaman kuning telur ayam yang diperoleh adalah asam dan netral.
Item Type: | Thesis (Undergraduate) | ||||||
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Call Number: | SK-2017 KIM 235 | ||||||
Keywords: | telur ayam, metode soxhletasi, lemak, pH | ||||||
Subjects: | Q Science > QC Physics > QC251 Heat Q Science > QD Chemistry > QD71 Analytical chemistry |
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Divisions: | Fakultas Matematika dan Ilmu Pengetahuan Alam > Kimia | ||||||
Depositing User: | Mr Maknun | ||||||
Date Deposited: | 30 Oct 2017 09:13 | ||||||
URI: | http://digilib.unimed.ac.id/id/eprint/26846 |
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