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http://repository.ipb.ac.id/handle/123456789/107613
Title: | Efektivitas Lisozim Putih Telur Ayam sebagai Antibakterial Telur Itik Alabio |
Other Titles: | Effectiveness of Chicken Egg White Lysozyme (EWL) as Antibacterial Alabio Duck Eggs |
Authors: | Budiman, Cahyo Rukmiasih Tambunan, Kevin Geraldi Piere |
Issue Date: | 2020 |
Publisher: | IPB University |
Abstract: | Telur tetas terkadang sering disimpan sebelum ditetaskan dan akan
menjadi sasaran infeksi bakteri yang dipertanyakan. Telur biasanya dicuci
dengan air hangat sebelum proses penetasan dan efektivitasnya masih
diragukan. Oleh karena itu, dibutuhkan suatu penambahan senyawa
antibakteri setelah telur dicuci, yaitu lisozim putih telur (LPT). Penelitian ini
bertujuan menganalisis efektivitas LPT sebagai agen antibakterial telur tetas
itik alabio selama penyimpanan. Sebanyak 60 butir telur diberi 4 perlakuan
yaitu tanpa perlakuan, dicuci dengan air hangat, dan perendaman lisozim
pada larutan 1 g mL-1 dan 2,5 g mL-1. Perubahan mikrobiologi dan fisik
pada telur diamati pada hari ke-0, 4, dan 7. Hasil pengujian seluruh sampel
telur bebas dari Salmonella spp. Menariknya, hasil total plate count (TPC),
penyusutan bobot, dan kualitas kantung udara menunjukkan bahwa
perlakuan pada LPT dapat mencegah penetrasi bakteri dari permukaan
kerabang telur. Pengaruh perendaman LPT bergantung pada konsentrasinya
dimana konsenstrasi yang lebih tinggi dari LPT dapat menghasilkan nilai
TPC lebih rendah, mengurangi persentase penyusutan bobot, dan
mempertahankan kualitas kantung udara pada telur tetas Practically, hatching eggs are often to be stored prior to hatch and will be the target of a definitive questionable bacterial infection. Eggs are usually washed with warm water prior to the hatching process and their effectiveness is questionable. Therefore, it is necessary to add an antibacterial compound after the eggs are washed, namely egg white lysozyme (EWL). This research is aimed to analyze the effectiveness of EWL as an antibacterial agent for alabio hatching eggs during storage. The total of 60 eggs were given 4 treatments, namely untreated, washed with warm water, and soaking lysozyme in a solution of 1 g mL-1 and 2,5 g mL-1. Microbiological and physical changes in eggs were observed on days 0, 4, and 7. The results showed that all eggs were free from Salmonella spp. Interestingly, the results of the total plate count (TPC), weight loss, and air sacs quality indicated that the EWL treatment could prevent bacterial penetration from the surface of the eggshell. The effect of immersion in EWL depends on its concentration where a higher concentration of EWL can yield in a lower TPC values, reduce weight loss, and maintain air sacs quality in hatching eggs. |
URI: | http://repository.ipb.ac.id/handle/123456789/107613 |
Appears in Collections: | UT - Animal Production Technology |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Cover.pdf Restricted Access | Cover | 496.14 kB | Adobe PDF | View/Open |
D34160036 - Kevin Geraldi Piere Tambunan-.pdf Restricted Access | Fullteks | 4.86 MB | Adobe PDF | View/Open |
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