Pengaruh Penambahan Lemak Rusa (Cervus Timorensis) Terhadap Umur Daya Simpan Telur Asin dan Bakteri Salmonella

  • Indrawati Indrawati
  • Syetiel Maya Salamony
  • Dirwan Maya Muchlis
  • Aloysisa TenyDamayanti Indriastuti
Keywords: deer fat; storability; salmonella bacteria.

Abstract

Eggs are a food source of poultry animal sources of animal protein that has a delicious taste, easy to digest and highly nutritious. The highest value of eggs is in the yolk, the yolk contains essential amino acids, minerals such as iron, phosphorus and a little calcium and vitamin B complex badly needed by the human body. The weakness of salted eggs is that they have perishable properties so they need to be preserved to maintain their quality. One method used to maintain the quality of salted eggs is the addition of deer fat so that it can improve the taste and have a long shelf life. This research was carried out using quantitative methods and laboratory testing for microbiological observations in a descriptive manner. The results of this study indicate that administration of different deer fat 0.3ml, 0.5ml, 0.7ml from each treatment during 2, 4 and 6 weeks storage. Provision of 0.7 ml deer fat in 4 weeks storage produced good quality in terms of color, texture and ash in salted eggs and no salmonella bacteria were found.

References

Astawan, 2005. Telur Asin, Aman dan Penu Gizi.Departement Of food Science and Technology.IPB.

Muchlis D dan Nurcholis. 2019. The effect of deer oil Suplementation on the quality of Salted egg. IJCIET. 10 (1)403-411

Margono, T, D. Suryati, dan S. Hartinah. (2000). Pengolahan pangan,telur asin.Informasi wanita dalam pembangunan PDII-LIPI Bekerja sama dengan Swiss Development Cooperation.Jakarta.

Nurcholis, D Muchlis. 2018. Preliminary study of the Reproductive nature of deer (cervus Timorensis) in community management. IJMET 9 (12) : 192-197.

Nurcholis, D Muchlis, S M Salamony and M M N N Lesik. 2019..Detection of palatability properties Of deer (cervus timorensis) against Alternative feed . IJCIET. 10 (2) : 2013-2018

Semiadi,G.,Y.Jamal,W.R.Farida dan M.Muchsinin.2003. Kualitas Daging Rusa Sambar ( cervus unicolor) Hasil buruan di Kalimantan Timur. Jurnal produksi peternakan univ.sudirman.

Rahmawati S. Setyawati TR, Yanti AP. 2004. Daya Simpan dan kualitas Telur Ayam Ras Dilapisi Minyak Kelapa Kapur Sirih dan Ekstrak Etanol kelopak Roselia. Fakultas Mipa Universitas Tanjung pura. Pontianak.

Kusnoto, 2012. Pengaruh Penambahan Lemak Rusa Terhadap pH Dan Sifat Organoleptik Pada Telur Asin.

Floros, J.D.and V. Gnansekharan. 1993 Shelf life Predi. Ction Of Paekagen Food,Chemichal. Biologi,cal. And Nutrional Aspects. G. Chalar Alambous. (Ed) Else Vier pulb. London. Institute food Scence and Technologi. 1974. Shelf life Of Food J. Food Sci.

Soeparno, 1996, Pengolahan Hasil Tternak Universitas Terbuka Jakarta.

Buckle, K.A.,R. A Edwards, G.H. Fleet dan Woonton. 1987. Ilmu Pangan (Diterjemahkan Oleh Purnomo H.dan Adiono). UI Press. Jakarta.

Pelczar, M. J. Raid, R. D.dan E.C.S. Chan.1988 . Dasar- dasar Mikrobiologi Jilid II. UI Press. Jakarta. Floros, J.D.and V. Gnansekharan. 1993 Shelf life Predi. Ction Of Paekagen Food,Chemichal. Biologi,cal. And Nutrional Aspects. G. Chalar Alambous. (Ed) Else Vier pulb. London.

Suprapti, M.L. 2002. Pengawetan Telur.Kanisius.Yokyakarta.
Published
16-04-2020
How to Cite
Indrawati, I., Salamony, S., Muchlis, D., & Indriastuti, A. (2020). Pengaruh Penambahan Lemak Rusa (Cervus Timorensis) Terhadap Umur Daya Simpan Telur Asin dan Bakteri Salmonella. Musamus Journal of Livestock Science, 3(1), 25-30. Retrieved from http://ejournal.unmus.ac.id/index.php/live/article/view/2951