Kualitas Telur yang Disimpan Tanpa Rak pada Suhu Ruang dan Suhu Refrigerator

Abstract

Telur merupakan pangan asal hewan dengan kandungan nutrisi yang lengkap, seperti protein, lemak, vitamin, dan mineral. Lama dan suhu penyimpanan dapat mengakibatkan penurunan kualitas telur. Penelitian ini bertujuan untuk mengevaluasi perubahan nilai Haugh Unit, indeks kuning telur, dan indeks albumin telur yang disimpan tanpa rak selama 21 hari. Penelitian ini menggunakan 40 butir telur ayam. Sebanyak 20 telur disimpan pada suhu ruang dan 20 telur lainnya disimpan pada suhu refrigerator. Seluruh telur disimpan dalam wadah tanpa diatur. Pengujian dilakukan terhadap nilai Haugh Unit (HU), indeks kuning telur (IKT), dan indeks albumin (IA) pada hari ke-0, ke-7, ke-14, dan ke-21 penyimpanan dari setiap suhu perlakuan. Setiap pengujian menggunakan 5 sampel telur. Desain penelitian menggunakan metode rancangan acak lengkap dua faktorial dan uji Tukey. Hasil penelitian menunjukkan terjadinya penurunan nilai HU, IKT, dan IA. Penurunan nilai HU, IKT, dan IA berbeda nyata (p < 0,05) antara suhu kamar dan refrigerator. Suhu dingin (refrigerator) dapat mempertahankan kualitas telur ayam.

The egg is one of the food of animal origin containing complete nutrients, e.g., proteins, fats, vitamins, and minerals. Storage period and temperature can decrease egg quality. This study aimed to evaluate the change in Haugh Unit, yolk index, and albumin index of eggs that storaged for 21 days without egg tray. This study used forty chicken eggs. Twenty eggs were stored at room temperature, while the twenty other eggs were stored at refrigerator temperature. All eggs were put in bowl. The examination of eggs were carried out for Haugh Unit (HU), yolk index (YI), and albumin index (AI) at the storage of day 1, 7, 14, and 21 from each storage temperature. Every examination used 5 eggs. The study was designed using randomized block design with two factorials and Tukey test. This study showed that HU, YI, and AI of eggs in both temperature decreased. The decrease of HU, YI, and AI was significantly different (p < 0,05) between both temperatures. The storage of eggs in refrigerator could keep the quality of eggs.