Kandungan Beta Karoten dan Nilai Gizi Telur Asin dari Itik yang Mendapat Pakan Limbah Udang

Abstract

Egg was animal food product which has excelent nutrient. Duck egg nutrition composition was influenced by feed consumed. Shrimp waste could be used as feed for duck because it has good nutrient composition and cheaper compared to fish flour. Egg preservation by salted that allowed penetration salt solution could change nutrition composition in the egg. Duck egg was used as raw material for salted egg processing because it has big pore at the shell allow then to absorb water and suitable for produce salted egg. The aim of this research was to study the effect of feeding duck by shrimp waste and preservation of egg by brinning salted pickled on nutrition and beta caroten of the salted egg. The variable determinant were values of water, ash, protein, fiber, fat, calsium, and beta carotene contained in the eggs. The data were analyzed by variance showed that shrimp waste influenced values of ash, protein, fiber, fat, and calsium. Egg salted processing influenced values of water, ash, protein, fiber, and fat. Shrimp waste in feed resulted yolk has orange colour.