| dc.contributor.advisor | Novelina, Savitri | |
| dc.contributor.advisor | Purnawarman, Trioso | |
| dc.contributor.author | Nugraha, Adittya | |
| dc.date.accessioned | 2024-07-15T02:08:34Z | |
| dc.date.available | 2024-07-15T02:08:34Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/153632 | |
| dc.description.abstract | Telur asin merupakan olahan makanan berbahan dasar telur bebek yang diawetkan dengan proses pengasinan. Adanya kontaminasi cendawan dapat menyebabkan kerusakan dan penurunan kualitas pada telur asin segar. Penelitian ini bertujuan untuk mengisolasi dan mengidentifikasi keberadaan cendawan yang mempengaruhi kualitas telur asin dengan metode menghitung total jumlah cendawan, isolasi dan identifikasi = cendawan. Sampel untuk pengujian terdiri dari 10 sampel telur bebek segar yang lolos candling, 10 sampel telur asin segar black yolk, serta adonan pasta pada jam ke-0, jam ke-3, dan jam ke-6 yang dipooling dengan pengulangan sebanyak 3 kali. Pengujian dilakukan di Laboratorium Mikrobiologi Medik, Sekolah Kedokteran Hewan dan Biomedis, Institut Pertanian Bogor. Identifikasi cendawan dilakukan dengan mengamati pertumbuhan morfologi secara makroskopik dan koloni cendawan diperiksa secara mikroskopis. Hasil dari penelitian menunjukkan bahwa jumlah cendawan pada ketiga sampel berada di bawah batas jumlah cemaran sebesar 1x105 koloni/g sesuai dengan SNI Nomor 7388 Tahun 2009. Cendawan yang teridentifikasi yaitu dari genus Aspergillus spp., Penicillium spp., Mucor spp., Candida spp., dan Fusarium spp. | |
| dc.description.abstract | Salted duck eggs are a processed food product made from duck eggs preserved through salting. Fungal contamination can lead to deterioration and a decline in quality. This research aimed to isolate and identify the presence of fungi affecting the quality of salted duck eggs through methods including total fungal count, isolation, and fungal identification. Samples for testing comprised 10 fresh duck eggs that passed candling, 10 fresh salted eggs with black yolks, and dough paste at 0, 3, and 6 hours, pooled with three repetitions. Testing was conducted at the Microbiology Medic Laboratory, School of Veterinary Medicine and Biomedical Sciences, IPB University. Fungal identification involved macroscopic morphological observations and microscopic examination of fungal colonies. The study results indicated that fungal counts in all samples were below the contamination limit of 1x105 colonies/g as per SNI Number 7388 Year 2009. Identified fungi included genera Aspergillus spp., Penicillium spp., Mucor spp., Candida spp., and Fusarium spp | |
| dc.description.sponsorship | | |
| dc.language.iso | id | |
| dc.publisher | IPB University | id |
| dc.title | Keberadaan Cendawan pada Telur Asin Segar | id |
| dc.title.alternative | The Presence of Fungi in Fresh Salted Eggs | |
| dc.type | Skripsi | |
| dc.subject.keyword | Identifikasi | id |
| dc.subject.keyword | cendawan | id |
| dc.subject.keyword | Black egg yolk | id |
| dc.subject.keyword | telur asin segar | id |
| dc.subject.keyword | Fungi | id |
| dc.subject.keyword | Fresh Salted Eggs | id |
| dc.subject.keyword | Identification | id |
