Abstract
The purpose of this study was to analyze the effectiveness of soaking eggs using a solution of Moringa leaves for 24 hours on the internal quality of broiler eggs. Soaking aims to provide a layer on the pores of the egg shell so that it can keep the eggs from microbes and inhibit the release of gas from the egg. This type of research is experimental with Completely Randomized Design (CRD). The number of eggs used is 1000 eggs. The egg samples used are 420 eggs. The eggs used are in good condition, namely brown eggs, clean, intact, not cracked, texture smooth and oval in shape. The randomization method used random sampling in the form of a lottery system. Each of the 420 eggs is labeled. The eggs that were taken at random were divided into 4 treatment groups. Each treatment group consisted of 5 replications. Therefore, 20 treatment replications were obtained. Measurement of storage time and internal quality of eggs will be tested for 21 days. This is done to determine the level of egg resistance accurately, because the embryonic development period of the egg occurs for 21 days. Egg parameter measurements were carried out every day, at 08.00 WITA. Egg quality parameters were taken every 7 days. Egg quality parameters analyzed were egg white index, egg yolk index, and egg weight loss. All measurement data were analyzed by analysis of variance (ANOVA). If the results of the analysis have an effect, the Tukey test is continued with 95% confidence (ñ> 0.05). The data that has been analyzed explains that chicken eggs that get soaked in a solution of Moringa leaves have a higher index of egg yolk and egg white than eggs that are not soaked in a solution of Moringa leaves. The most optimal concentrations in maintaining the egg yolk and egg white index are 30% and 45% Therefore, soaking eggs with Moringa leaves serves to maintain the internal quality of eggs seen from the yolk index and egg white index.
Highlights
Telur ayam ras (Gallus gallus domestica) berperan dalam menyumbangkan nutrisi pada tubuh berupa protein
The purpose of this study was to analyze the effectiveness of soaking eggs using a solution of Moringa leaves for
Soaking aims to provide a layer on the pores of the egg shell
Summary
Pengukuran lama penyimpanan dan kualitas internal telur akan diuji selama 21 hari. Variabel Penelitian Variabel independent (bebas) adalah konsentasi larutan perasan daun kelor yaitu 0 %, 15 %, 30 % dan 45 % dengan lama perendaman yaitu 24 jam. Daun kelor direndam sesuai dengan perlakuan yang sudah ditentukan yaitu 0 %, 15 %, 30 % dan 45 %; 5). Telur direndam sesuai dengan perlakuan selama yaitu 24 jam. Telur dimasukkan dalam wadah yang berisi larutan daun kelor sesuai dengan kode atau label konsentrasi larutannya. Tahapan dalam penyimpanan telur adalah telur yang telah direndam selama 24 jam diambil dan dikeringanginkan. Masing-masing ulangan perlakuan yang terdiri dari 21 butir telur akan diukur kualitas interalnya setiap hari sebanyak 1 butir telur selama 21 hari. Tahapan dalam pengambilan data parameter adalah telur yang telah disimpan tersebut diambil setiap hari sebanyak 1 butir untuk diuji kualitas internalnya. Analisis Data Semua data hasil penelitian dianalisis menggunakan software SAS dan uji lanjut dengan LSD (Least Significant Difference) pada taraf kepercayaan 95 (α=0.05) (Putra et al, 2020)
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