PENGARUH PENAMBAHAN DAUN SALAM (Eugenia polyantha Wight) TERHADAP KUALITAS MIKROBIOLOGIS, KUALITAS ORGANOLEPTIS DAN DAYA SIMPAN TELUR ASIN PADA SUHU KAMAR

Fitri, Ana (2007) PENGARUH PENAMBAHAN DAUN SALAM (Eugenia polyantha Wight) TERHADAP KUALITAS MIKROBIOLOGIS, KUALITAS ORGANOLEPTIS DAN DAYA SIMPAN TELUR ASIN PADA SUHU KAMAR. Other thesis, Universitas Sebelas Maret.

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    Abstract

    ABSTRACT Ana Fitri. 2007. THE INFLUENCE OF SALAM LEAF (Eugenia polyantha Wight) ADDING ON THE MICROBIOLOGICAL QUALITY, ORGANOLEPTIC QUALITY AND SALTED DUCK EGG SHELL-LIFE DURING STORAGE IN ROOM TEMPERATURE. Department of Biology. Faculty of Mathematics and Natural Sciences. Sebelas Maret University. Surakarta. The aim of this research was to study the influence of variation salam leaf (Eigenia polyantha Wight) concentration on the microbiological quality, organoleptic quality and the salted duck egg shell-life during storage in room temperature. In this research, salam leaf concentration that were added consist of four levels. The ratio of salam leaf-water were 1:4, 2:4, 3:4, and control. The analysis of experimental parameters was carried out once 2 weeks for 4 weeks. The experimental parameters were presence of Salmonella sp., Staphylococcus aureus count, organoleptic value, and total volatile bases (TVB). The presence of Salmonella and the number of Staphylococcus aureus data presented descriptively, while the organoleptic data were analysis using nonparametric test and followed with correlation and regression analysis. Data were analysed using General Linear Model on TVB and followed with Duncan Multiple Range Test (DMRT) on the level 5%, correlation and regression analysis. The result of this research showed that there was no Salmonella sp. contained in the salted egg for 4 weeks storage. The highest number of Staphylococcus aureus was found on the salted egg which were stored for 4 weeks and ratio 1: 4 salam leaf-water. However, organoleptic test showed that salam leaf addition did not influenced on the accepting of salted duck egg significantly and had negative correlation. Salam leaf concentration influenced on the TVB of the salted duck egg in different storage duration at room temperature and have positive correlation.

    Item Type: Thesis (Other)
    Subjects: Q Science > QH Natural history > QH301 Biology
    Divisions: Fakultas Matematika dan Ilmu Pengetahuan Alam > Biologi
    Depositing User: Saputro Bagus
    Date Deposited: 13 Jul 2013 23:57
    Last Modified: 13 Jul 2013 23:57
    URI: https://eprints.uns.ac.id/id/eprint/3482

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