Inovasi Teknologi Proses Pengeringan Telur Instan sebagai Solusi Food Loss di PT Powltry Peternak Sejahtera

Abstract

Telur ayam retak yang tergolong food loss berpotensi menimbulkan kerugian ekonomi dan pencemaran lingkungan jika tidak dimanfaatkan. Penelitian ini bertujuan mengembangkan inovasi pengolahan telur food loss menjadi telur instan bernilai tambah. Proses produksi dilakukan di PT Powltry Peternak Sejahtera menggunakan tiga metode pengeringan: dehydrator, spray dryer, dan drum dryer. Analisis mencakup kandungan gizi, kontaminasi mikroba, dan uji organoleptik. Hasil terbaik diperoleh dari metode dehydrator dengan kadar air 5,38%, protein 48,46%, lemak 321,93%, karbohidrat 6,59%, energi 542 kkal/100g, serta memenuhi standar mikrobiologis. Produk ini mendapat nilai uji organoleptik rata-rata 4,09 (“suka”). Pengolahan ini berpotensi mengurangi food loss, mendukung ketahanan pangan, dan menyediakan sumber protein praktis bergizi, terutama untuk kondisi darurat. Kata Kunci: food loss, dehydrator, kandungan gizi, uji organoleptik, telur instan, telur retak

Cracked chicken eggs, which are classified as food loss, have the potential to cause economic losses and environmental pollution if not used. This research aims to develop innovations in processing food loss eggs into value-added instant eggs. The production process is carried out at PT Powltry Peternak Sejahtera using three drying methods: dehydrator, spray dryer, and drum dryer. The analysis includes nutrient content, microbial contamination, and organoleptic assays. The best results were obtained from the dehydrator method with a water content of 5.38%, protein 48.46%, fat 321.93%, carbohydrates 6.59%, energy of 542 kcal/100g, and meeting microbiological standards. This product has an average organoleptic test score of 4.09 ("likes"). This processing has the potential to reduce food loss, support food security, and provide a source of nutritious practical protein, especially for emergencies.