Daya dan Kestabilan Buih Putih Telur Ayam Ras Pada Umur Telur dan Level Penambahan Cream of Tartar yang Berbeda.

Abstract

Telur ayam merupakan bahan makanan yang memiliki kandungan nutrisi tinggi. Saat ini putih telur ayam ras banyak digunakan dalam berbagai industri makanan, umumnya kue dan roti karena daya buihnya lebih tinggi dari telur itik Tegal, namun daya dan kestabilan buih putih telur ayam ras menurun seiring dengan bertambahnya umur telur. Penelitian ini dirancang untuk mengetahui pengaruh level penambahan cream of tartar terhadap daya kestabilan putih telur ayam ras pada umur telur 0, 7, 14 dan 21 hari. Hasil penelitian ini diharapkan dapat memberi informasi mengenai daya dan kestabilan buih putih telur ayam ras pada umur yang berbeda melalui penambahan cream of tartar sebelum dilakukan pengocokan. Penelitian ini dilakukan mulai bulan Mei sampai Oktober 2005. Sebagai perlakuan pertama, yaitu umur telur ayam ras yang terdiri dari 4 taraf faktor, yaitu telur segar, 7, 14, dan 21 hari. Perlakuan kedua yaitu penambahan cream of tartar, yang terdiri dari 4 taraf faktor, yaitu 0; 0,8; 1,6; dan 2,4%. Data yang diperoleh tidak memenuhi syarat ANOVA. Oleh karena itu data yang diperoleh dianalisis secara deskriptif. Hasil pengukuran daya buih p

Hen`s egg, one of food substance, has high nutrition. Today many food industries such as cake and bread use hen`s egg white as raw material, because its foam ability is higher than Tegal duck`s egg white. unfortunately its foam ability and stability decrease along with the increasing of egg`s age. This research was designed to find out the effect of percentage level cream of tartar addition on foam ability and stability to different egg`s age. The result was expected to give information about the best hen’s egg white foaming and its stability. This research comprises two treatments. First, 4 factor levels; fresh, 7, 14 dan 21 days of age. The second treatment was cream of tartar addition, that also consisted of 4 factor levels; 0, 0.8, 1.6, and 2.4%. Foam ability and stability of hen’s egg white were analyzed by descriptive method. The result was hoped to supply information about the best albumen foaming and stability formed by hen`s egg by adding cream of tartar in the different egg age. At first treatment were egg age which contained 4 factor levels; fresh, 7, 14 dan 21 days of age. Second treatment were cream of tartar addition, that also contained 4 factor levels; 0, 0.8, 1.6, and 2.4%. Foam ability and stability hen’s egg white were analyzed by descriptive method. The highest foam ability reached by fresh egg without cream of tartar. The highest foam stability reached by hen’s egg with 14 days time in storage and added by 0,8% cream of tartar.