Analisis kadar abu, karbohidrat dan lemak telur asin oven pada berbagai tingkat suhu pengovenan
Keywords:
ash content, carbohydrate content, fat content, salted eggs, temperature
Abstract
This study aims to evaluate the impact of varied oven drying temperatures on the chemical quality, or proximate composition, of salted eggs, specifically focusing on the ash, fat, and carbohydrate content. Furthermore, the research identified the optimal treatment temperature to yield the best quality salted eggs. The research employed an experimental method utilizing a Completely Randomized Design (CRD) with four treatment groups: P0 (control, no oven drying), P1 (70°C for 6 hours), P2 (80°C for 6 hours), and P3 (90°C for 6 hours). Each treatment was replicated five times (n=5), using 10 duck eggs per replicate. The data obtained (percentage of ash, fat, and carbohydrate content) were analyzed using Analysis of Variance (ANOVA) followed by Duncan's Multiple Range Test (DMRT) when a significant treatment effect was observed. The results indicated that the oven drying temperature significantly affected (P < 0.05) the ash, fat, and carbohydrate content of the salted eggs. Oven drying at 90°C was proven to yield salted eggs with the best chemical composition, as evidenced by optimal ash, fat, and carbohydrate levels
References
AOAC International. (2019). Official methods of analysis of AOAC International (22nd ed.). AOAC International.
Awad, E.I., Abdlaal, S.F., Bayoumi, M. A., Halawa, S. M. (2023). Microbiological and Chemical Studies on Edible Fresh Table Eggs. Journal of Advanced Veterinary Research, 13 (6), 1084-1089.
Ariviani, S., Fauza, G., & Dewi, D. K. (2018). Potensi Telur Itik Intensif untuk Produksi Telur Asin Rendah Sodium. Seminar Nasional Dalam Rangka Dies Natalis UNS, 2(1), 72-80.
Fennema, O. R. Edited by Damodaran S., Parkin K.L. (2017). Fennema's Food Chemistry. Fifth edition. New York: CRC Press.
Ganesan, P., Kaewmanee, T., Benjakul, S. and Baharin, B.S. (2014). Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg. Korean Journal of Food Science, 34(1), 1-6.
Haryanti, P., Setyawati, R., Wicaksono, R. (2014). Pengaruh Suhu Dan Lama Pemanasan Suspensi Pati Serta Konsentrasi Butanol Terhadap Karakteristik Fisikokimia Pati Tinggi Amilosa Dari Tapioka. AGRITECH, 34(3), 308-315.
Ismail, B. P. and Nielsen, S. S., (2024). Nielsen's Food Analysis. USA: Springer International Publishing.
Kaewmanee, T., Benjakul, S. and Visessanguan, W. (2009). Changes in Chemical Composition, Physical Properties and Microstructure of Duck Egg as Influenced by Salting. Food Chemistry, 112(3), 560– 569.
Kaewmanee, T. Benjakul, S. & Visessanguan, W. (2009). Effect of salting processes on chemical composition, textural properties and microstructure of duck egg. Journal of the Science of Food and Agriculture. 89. 625 - 633. doi: 10.1002/jsfa.3492.
Kementrian Kesehatan. (2020). Tabel Komposisi Pangan Indonesia. Kementrian Kesehatan Republik Indonesia.
Lordelo, M., Fernandes, E., Bessa, R. J., & Alves, S. P. (2020). Quality of eggs from different laying hen production systems: from conventional cage to organic production. Poultry Science, 99(3), 1764–1777. https://doi.org/10.3382/ps/pew409.
Mopera, L.E., Saludo, P.M., Flores, F.P., Sumague, M.J.V., Oliveros, B.R.R. and Tan, W.T. (2021). Physicochemical, nutritional and sensory qualities of salted Philippine mallard duck (Anas platyrhynchos L.) eggs. Food Research, 5 (4), 279 – 287.
Noriko, N., & Prambudi, A. (2014). Diversifikasi Pangan Sumber Karbohidrat (Canna edulis Kerr) (Ganyong). Jurnal Al-Azhar Indonesia Seri Sains dan Teknologi, 2(4), 248-252.
Novia, D., Melia, S., & Ayuza, N. Z. (2012). Studi suhu pengovenan terhadap umur simpan telur asin. Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science), 14(1), 263-269.
Purbowati, dan Anugrah, R. M. (2020). Pengaruh Suhu dan Lama Penyimpanan terhadap Kadar Glukosa pada Nasi Putih. Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya, 4(1), 15-24.
Pratiwi, Y., Irmansyah, J. Juansah, and M. Rahmat. (2019). Substitusi Tepung Kacang Hijau (Phaseolus radiatus L.) pada Pembuatan Makanan Tradisional Gorontalo Ilabulo. Jurnal Agriculture Technology, 3(1), 23–30.
Ramli, I., & Wahab, N. (2020). Teknologi Pembuatan Telur Asin dengan Penerapan Metode Tekanan Osmotik. ILTEK: Jurnal Teknologi, 15(2), 82-86.
Réhault-Godbert, S., Guyot, N., & Nys, Y. (2019). The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health. Nutrients, 11(3), 684.
Stell, R., & Torrie, J. (1995). Prinsip dan Prosedur Statistik Suatu Pendekatan Biometik. Jakarta: PT. Gramedia Puastaka Utama.
Widyawati, R., Mussa, O. R., Pratama, M. D., & Roeswandono. (2020). Perbandingan Kadar Lemak dan Berat Jenis Susu Sapi Perah Friesian Holstein (FH) di Bendul Merisi, Surabaya (Dataran Rendah) dan Nongkojajar, Pasuruan. VITEK - Bidang Kedokteran Hewan, 10, 15-19.
Winarno, F. G. (2008). Kimia Pangan dan Gizi. Bogor: M-Brio Press.
Wulandari, Z.(2004). Sifat Fisikokimia dan Total Mikroba Telur Itik Asin Hasil Teknik Penggaraman dan Lama Penyimpanan yang Berbeda. Media Peternakan, 27(2), 38-45.
Yamin, M., Ayu D. F., Hamzah F. (2017). Lama Pengeringan terhadap Aktivitas Antioksidan dan Mutu Teh Herbal Daun Ketepeng Cina (Cassia alata L.). Jurnal Online Mahasiswa Fakultas Pertanian Universitas Riau. 4(2), 1-15.
Yang, L., Zhang, J., Wan, Q., Xue, Z., Tang, W., Zhang, R., & Zhang, Z. (2021). Salted duck eggs: the source for pathogens and antibiotic resistant bacteria. Journal of food science and technology, 58(12), 4722–4729. https://doi.org/10.1007/s13197-020-04962-w
Yuniarti, D. W., Sulistiyati, T. D., & Suprayitno, E. (2013). Pengaruh Suhu Pengeringan Vakum Terhadap Kualitas Serbuk Albumin Ikan Gabus (Ophiocephalus striatus). Jurnal Mahasiswa Teknologi Hasil Perikanan, 1(1), 1-9.
Zuhra, S., dan Erlina. (2012). Pengaruh Kondisi Operasi Alat Pengering Semprot Terhadap Kualitas Susu Bubuk Jagung. Jurnal Rekayasa Kimia dan Lingkungan, 9(2), 36-44.
Awad, E.I., Abdlaal, S.F., Bayoumi, M. A., Halawa, S. M. (2023). Microbiological and Chemical Studies on Edible Fresh Table Eggs. Journal of Advanced Veterinary Research, 13 (6), 1084-1089.
Ariviani, S., Fauza, G., & Dewi, D. K. (2018). Potensi Telur Itik Intensif untuk Produksi Telur Asin Rendah Sodium. Seminar Nasional Dalam Rangka Dies Natalis UNS, 2(1), 72-80.
Fennema, O. R. Edited by Damodaran S., Parkin K.L. (2017). Fennema's Food Chemistry. Fifth edition. New York: CRC Press.
Ganesan, P., Kaewmanee, T., Benjakul, S. and Baharin, B.S. (2014). Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg. Korean Journal of Food Science, 34(1), 1-6.
Haryanti, P., Setyawati, R., Wicaksono, R. (2014). Pengaruh Suhu Dan Lama Pemanasan Suspensi Pati Serta Konsentrasi Butanol Terhadap Karakteristik Fisikokimia Pati Tinggi Amilosa Dari Tapioka. AGRITECH, 34(3), 308-315.
Ismail, B. P. and Nielsen, S. S., (2024). Nielsen's Food Analysis. USA: Springer International Publishing.
Kaewmanee, T., Benjakul, S. and Visessanguan, W. (2009). Changes in Chemical Composition, Physical Properties and Microstructure of Duck Egg as Influenced by Salting. Food Chemistry, 112(3), 560– 569.
Kaewmanee, T. Benjakul, S. & Visessanguan, W. (2009). Effect of salting processes on chemical composition, textural properties and microstructure of duck egg. Journal of the Science of Food and Agriculture. 89. 625 - 633. doi: 10.1002/jsfa.3492.
Kementrian Kesehatan. (2020). Tabel Komposisi Pangan Indonesia. Kementrian Kesehatan Republik Indonesia.
Lordelo, M., Fernandes, E., Bessa, R. J., & Alves, S. P. (2020). Quality of eggs from different laying hen production systems: from conventional cage to organic production. Poultry Science, 99(3), 1764–1777. https://doi.org/10.3382/ps/pew409.
Mopera, L.E., Saludo, P.M., Flores, F.P., Sumague, M.J.V., Oliveros, B.R.R. and Tan, W.T. (2021). Physicochemical, nutritional and sensory qualities of salted Philippine mallard duck (Anas platyrhynchos L.) eggs. Food Research, 5 (4), 279 – 287.
Noriko, N., & Prambudi, A. (2014). Diversifikasi Pangan Sumber Karbohidrat (Canna edulis Kerr) (Ganyong). Jurnal Al-Azhar Indonesia Seri Sains dan Teknologi, 2(4), 248-252.
Novia, D., Melia, S., & Ayuza, N. Z. (2012). Studi suhu pengovenan terhadap umur simpan telur asin. Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science), 14(1), 263-269.
Purbowati, dan Anugrah, R. M. (2020). Pengaruh Suhu dan Lama Penyimpanan terhadap Kadar Glukosa pada Nasi Putih. Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya, 4(1), 15-24.
Pratiwi, Y., Irmansyah, J. Juansah, and M. Rahmat. (2019). Substitusi Tepung Kacang Hijau (Phaseolus radiatus L.) pada Pembuatan Makanan Tradisional Gorontalo Ilabulo. Jurnal Agriculture Technology, 3(1), 23–30.
Ramli, I., & Wahab, N. (2020). Teknologi Pembuatan Telur Asin dengan Penerapan Metode Tekanan Osmotik. ILTEK: Jurnal Teknologi, 15(2), 82-86.
Réhault-Godbert, S., Guyot, N., & Nys, Y. (2019). The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health. Nutrients, 11(3), 684.
Stell, R., & Torrie, J. (1995). Prinsip dan Prosedur Statistik Suatu Pendekatan Biometik. Jakarta: PT. Gramedia Puastaka Utama.
Widyawati, R., Mussa, O. R., Pratama, M. D., & Roeswandono. (2020). Perbandingan Kadar Lemak dan Berat Jenis Susu Sapi Perah Friesian Holstein (FH) di Bendul Merisi, Surabaya (Dataran Rendah) dan Nongkojajar, Pasuruan. VITEK - Bidang Kedokteran Hewan, 10, 15-19.
Winarno, F. G. (2008). Kimia Pangan dan Gizi. Bogor: M-Brio Press.
Wulandari, Z.(2004). Sifat Fisikokimia dan Total Mikroba Telur Itik Asin Hasil Teknik Penggaraman dan Lama Penyimpanan yang Berbeda. Media Peternakan, 27(2), 38-45.
Yamin, M., Ayu D. F., Hamzah F. (2017). Lama Pengeringan terhadap Aktivitas Antioksidan dan Mutu Teh Herbal Daun Ketepeng Cina (Cassia alata L.). Jurnal Online Mahasiswa Fakultas Pertanian Universitas Riau. 4(2), 1-15.
Yang, L., Zhang, J., Wan, Q., Xue, Z., Tang, W., Zhang, R., & Zhang, Z. (2021). Salted duck eggs: the source for pathogens and antibiotic resistant bacteria. Journal of food science and technology, 58(12), 4722–4729. https://doi.org/10.1007/s13197-020-04962-w
Yuniarti, D. W., Sulistiyati, T. D., & Suprayitno, E. (2013). Pengaruh Suhu Pengeringan Vakum Terhadap Kualitas Serbuk Albumin Ikan Gabus (Ophiocephalus striatus). Jurnal Mahasiswa Teknologi Hasil Perikanan, 1(1), 1-9.
Zuhra, S., dan Erlina. (2012). Pengaruh Kondisi Operasi Alat Pengering Semprot Terhadap Kualitas Susu Bubuk Jagung. Jurnal Rekayasa Kimia dan Lingkungan, 9(2), 36-44.
1.png)
