Saing, Magdalena Tari (2017) PENGARUH LAMA PENYIMPANAN PADA SUHU KAMAR TERHADAP KADAR PROTEIN 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 protein telur ayam. Dalam penelitian ini digunakan 25 butir telur ayam ras untuk putih telur dan untuk kuning telur. Rancangan percobaan yang dilakukan adalah analisa Rancangan Acak Lengkap. Dimana setiap setiap perlakuan diberi 5 ulangan. Lama penyimpanan yang dilakukan yaitu 2 hari, 7 hari, 14 hari, 21 hari dan 28 hari setelah semua telur ayam disimpan putih telur dan kuning telur diambil untuk dianalisis. Analisis dilakukan dengan metode Kjeldahl dengan menghitung kadar nitrogen total dan dikonversikan (faktor konversi 6,25). Data yang diperoleh ditabulasi kemudian dianalisis pada α = 0,05. Dari hasil analisis ragam menunjukkan bahwa lama penyimpanan pada suhu kamar berpengaruh terhadap kadar protein telur ayam, yang berarti ada perbedaan yang signifikan pada kadar protein telur ayam. Rataan kadar protein putih telur yang diperoleh berturut-turut adalah 14,74%, 13,51%, 12,54%, 12,17% dan 10,16% dan rataan kadar protein kuning telur yang diperoleh berturut-turut adalah 16,09%, 14,23%, 13,52%, 12,64% dan 10,72%.
Item Type: | Thesis (Undergraduate) | ||||||
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Call Number: | SK-2017 KIM 228 | ||||||
Keywords: | Telur ayam;Metode kjeldahl;Protein | ||||||
Subjects: | Q Science > QC Physics > QC251 Heat Q Science > QD Chemistry > QD625 Radiation chemistry 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 09:14 | ||||||
URI: | http://digilib.unimed.ac.id/id/eprint/26853 |
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