Karakteristik Telur Ayam IPB-D1 pada Lama Penyimpanan yang Berbeda

Abstract

Telur ayam ras dan telur ayam lokal menjadi pilihan masyarakat Indonesia untuk memenuhi kebutuhan protein hewani. Akan tetapi, konsumsi telur ayam lokal lebih rendah dibandingkan telur ayam ras. Pemanfaatan telur ayam lokal dapat ditingkatkan dengan salah satu temuan galur ayam baru yakni ayam IPB-D1 yang merupakan silangan antara ayam ras dan ayam lokal yang berpotensi menjadi ayam dwiguna dan produktif dalam menghasilkan telur dibandingkan ayam lokal lain. Penelitian mengenai suhu dan lama penyimpanan yang berbeda pada telur ayam IPB-D1 belum pernah dilakukan sehingga penelitian ini diharapkan dapat memberikan informasi awal mengenai kualitas interior, karakteristik fisikokimia dan mikrobiologi telur ayam IPB-D1 selama penyimpanan. Penelitian dengan dilakukan percobaan rancangan acak lengkap dengan menyimpan telur ayam IPB-D1 pada suhu ruang dan suhu refrigrator dengan lama penyimpanan 0, 4, 8, 12 dan 16 hari. Dilakukan analisis terhadap kualitas eksterior berupa penurunan berat telur, kualitas interior, fisikokimia dan mikrobiologi berupa TPC. Hasil penelitian menunjukkan kualitas eskterior, kualitas interior dan fisikokimia mengalami penurunan kualitas serta total plate count yang masih berada pada ambang batas cemaran mikroba.

Purebred chicken eggs and local chicken eggs are the choice of the Indonesian people to fulfill their needs for animal protein. However, consumption of local chicken eggs is lower than purebred chicken eggs. Utilization of local chicken eggs can be increased by one of the findings of a new chicken strain, namely the IPB-D1 chicken which is a cross between purebred chicken and local chicken which has the potential to become a dual-purpose chicken and is productive in producing eggs compared to other local chickens. Research on different temperatures and storage times on IPB-D1 chicken eggs has never been carried out so this research is expected to provide initial information about interior quality, physicochemical and microbiological characteristics of IPB-D1 chicken eggs during storage. The research was carried out in a completely randomized design experiment by storing IPB-D1 chicken eggs at room temperature and refrigerator temperature with long storage 0, 4, 8, 12 and 16 days. Analysis was performed on exterior quality with variable egg’s weight loss, interior quality, physicochemical and microbiology with variable total plate count. The results showed that the exterior, interior and physicochemical quality of IPB-D1 chicken eggs decreased as well total plate count which is still at the threshold of microbial contamination.