Mukhsin and Endah Purnamasari and Syukria Ikhsan Zam (2013) MUTU FISIK DAN MIKROBIOLOGIS TELUR AYAM RAS DENGAN SUHU DAN LAMA PENYIMPANAN YANG BERBEDA. In: Seminar Nasional "Kemandirian Pangan Berbasis Sumber Daya Lokal Menuju Bio Industri Berkelanjutan", 12 Desember 2013, Pekanbaru.

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Text 6. MUTU FISIK DAN MIKROBIOLOGIS TELUR AYAM RAS DENGAN SUHU DAN LAMA PENYIMPANAN YANG BERBEDA_Endah et al_bersertifikat.pdf Download (6MB) | Preview

Abstract

The purpose of this research was to know effect of temperature and storage time to physical quality (haugh unit, foaming ability, foaming stability) and microbi­ ology quality (total plate count, Salmonella). This research was conducted at Pascapanen Laboratory Faculty Agriculture and Animal Science UIN Suska Riau and Microbiology Laboratory Industry and Trading Official Riau Province on February 2013. Ninety six layer eggs were used in this study. The 48 layer eggs were saved at cold temperature (10,21±1,040C) and 48 layer eggs at room tem­ perature (25,33±1,090C) with storage times 0, 15 and 30 days. This study used completely randomized design with two treatment that are temperature and stor­ age time. The parameters measured were haugh unit, foaming ability, foaming stability, total plate count, and Salmonella. The results showed that haugh unit of layer eggs were effected by temperature and storage time. The foaming ability of layer eggs were not effected by temperature and storage time. The foaming sta­ bility were effected by storage time only. Microbilogy quality of layer eggs suit­ able with SNI: 3926-2008. The best treatment was O day at cold temperature although 15 days storage times at cold temperature the quality of layer eggs still suitable with SNI: 3926-2008. Key words: physic, microbioiogu. quality, layer eggs, temperature, storage time

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