Aplikasi Kitosan dan Stearin sebagai Coating terhadap Kualitas Telur Ayam Konsumsi pada Penyimpanan Suhu Ruang

Abstract

Telur ayam konsumsi memiliki sifat mudah rusak, kualitas telur akan mengalami penurunan lebih cepat dan masa simpan telur sangat singkat pada suhu ruang dibandingkan pada suhu dingin. Penelitian ini bertujuan untuk menguji dan mengevaluasi penggunaan kitosan dan stearin sebagai coating terhadap kualitas telur ayam konsumsi pada penyimpanan suhu ruang. Rancangan Acak Lengkap (RAL) pola faktorial 4 x 5 dengan tiga ulangan. Setiap ulangan terdiri dari 6 butir telur ayam konsumsi segar, sehingga diperoleh 360 butir. Faktor I adalah dosis formula (DF0 = Tanpa Coating; DF1 = Virgin Coconut Oil; DF2 = 1,5% Kitosan + 1% Stearin; FD3 = 3% Kitosan + 1% Stearin) dan Faktor II lama penyimpanan (LP0 = 0 Hari; LP14 = 14 Hari; LP28 = 28 Hari; LP42 = 42 Hari; LP56 = 56 Hari). Hasil penelitian menunjukkan bahwa dosis formula dan lama penyimpanan memberikan pengaruh yang sangat nyata (P<0,01) terhadap haugh unit, indeks putih, dan indeks kuning telur ayam konsumsi, namun tidak berpengaruh nyata (P>0,05) terhadap pH putih telur ayam konsumsi. Dosis formula tidak berpengaruh nyata (P>0,05) terhadap susut bobot, pH kuning dan warna kuning telur ayam konsumsi, namun lama penyimpanan berpengaruh sangat nyata (P<0,01) terhadap susut bobot, pH kuning dan warna kuning telur ayam konsumsi. Terdapat interaksi antara dosis formula dan lama penyimpanan (P<0,01) terhadap haugh unit, indeks putih dan indeks kuning, namun tidak terdapat interaksi antara dosis formula dan lama penyimpanan (P>0,05) terhadap pH putih, susut bobot, pH kuning dan warna kuning. Selain itu, pada semua perlakuan tidak ditemukan (negatif) adanya Salmonella sp. pada telur ayam konsumsi. Coating kombinasi kitosan dan stearin dapat mempertahankan kualitas telur ayam konsumsi selama masa penyimpanan sampai 56 hari. Penggunaan formula coating dengan taraf perlakuan kitosan 3% + stearin 1% menunjukkan hasil yang terbaik dalam mempertahankan kualitas telur ayam konsumsi selama penyimpanan pada suhu ruang dan masih berada pada kategori mutu III sesuai SNI No.3926:2023 yaitu haugh unit 61,27%, indeks putih 0,05% dan indeks kuning 0,34%.

Consumption chicken eggs have perishable properties, the quality of eggs will decline faster and the shelf life of eggs is very short at room temperature compared to cold temperatures. This study aims to test and evaluate the use of chitosan and stearin as coatings on the quality of consumption chicken eggs at room temperature storage. Completely Randomized Design (CRD) 4 x 5 factorial pattern with three replications. Each replicate consisted of 6 fresh chicken eggs, resulting in 360 eggs. Factor I was formula dosage (DF0 = Without Coating; DF1 = Virgin Coconut Oil; DF2 = 1.5% Chitosan + 1% Stearin; FD3 = 3% Chitosan + 1% Stearin) and Factor II was storage duration (LP0 = 0 Days; LP14 = 14 Days; LP28 = 28 Days; LP42 = 42 Days; LP56 = 56 Days). The results showed that the formula dose and storage time had a very significant effect (P<0.01) on haugh unit, albumen index, and yolk index of consumption chicken eggs, but no significant effect (P>0.05) on albumen pH of consumption chicken eggs. Formula dosage had no significant effect (P>0.05) on weight loss, yolk pH and yolk color of consumption chicken eggs, but storage time had a very significant effect (P<0.01) on weight loss, yolk pH and yolk color of consumption chicken eggs. There was an interaction between formula dosage and storage time (P<0.01) on haugh unit, albumen index and yolk index, but there was no interaction between formula dosage and storage time (P>0.05) on albumen pH, weight loss, yolk pH and yolk color. In addition, in all treatments, Salmonella sp. was not found (negative) in consumed chicken eggs. Coating combination of chitosan and stearin can maintain the quality of consumption chicken eggs during the storage period up to 56 days. The use of a coating formula with a treatment level of 3% chitosan + 1% stearin showed the best results in maintaining the quality of consumption chicken eggs during storage at room temperature and was still in quality category III according to SNI No.3926:2023, namely haugh unit 61.27%, albumen index 0.05% and yolk index 0.34%.