Abstract
The purpose of this research was to determine the best treatment NaOH addition on pidan eggs. The materials used for this research was pidan made from duck egg, NaOH, salt, black tea and water. The method was used experiment laboratory and Completely Randomized Design (CRD) using 4 treatments and 4 replications. The treatments were T 0 (control), T 1 (1.4%), T 2 (2.8%) and T 3 (4.2%). The data were analyzed by Analysis of Variance (ANOVA) if there was significantly continued by Duncan’s Multiple Range Test (DMRT). The result showed that NaOH concentration on pidan eggs gave significant effect (P<0.05) on albumen protein content, gave highly significant (P<0.01) on pH value and yolk colour. The conclusion of this research was 4.2% NaOH addition on pidan egg was the best treatment with gave result yolk and albumen pH: 10.69; 10.25, albumen protein content 26.89%, egg yolk colour L* (lightness), a* (redness), b* (yellowness): 26.89; 11.33, and 26.77. The suggestion of this research was ussed different immersion time on pidan egg production.
Highlights
The purpose of this research was to determine the best treatment NaOH addition on pidan eggs
Metode pengasinan telur juga dapat dibuat menjadi telur pidan, telur pidan juga sering disebut sebagai telur seribu tahun karena mempunyai daya simpan yang sangat lama
Journal of Animal Science and Technology, 27(2), 38–45
Summary
Materi penelitian yang digunakan adalah telur pidan yang dibuat dari telur itik Merjosari umur 1 hari sebanyak 260 butir yang diperoleh dari peternakan itik di Ds. Jedong, Kec. Wagir, Kab. Malang. Bahan lain yang digunakan adalah NaCl dan NaOH yang diperoleh dari toko kimia, teh hitam diperoleh dari supermarket, air, tablet kjeldal (campuran 2,5 g serbuk SeO2, 100 g K2SO4, dan 30 g CuSO4SH2O), aquades, larutan methyl-orange 0,1%, larutan asam borat (H3BO3) 3% asam klorida ( HCl 0,01 N) dan NaOH 30%, analisis pH : aquades, buffer 4 dan buffer 7. Peralatan yang digunakan dalam pembuatan telur pidan adalah baskom, sendok, ember, toples, kompor, panci, timbangan, kain lab, eggtray. Peralatan untuk analisis adalah baskom, sendok, ember, toples, kompor, panci, timbangan, kain lab, pH meter, sendok, pipet tetes, tisu, color reader. Metode yang digunakan adalah metode percobaan dengan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan. Pengaruh Konsentrasi NaOH terhadap pH, Kadar Protein Putih Telur Dan Warna Kuning Telur Pidan, Jurnal Ilmu dan Teknologi Hasil Ternak, 12 (2), 69-75
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