PENGARUH DESINFEKSI DAN WAKTU PENYIMPANAN TELUR PADA SUHU 5°C TERHADAP JUMLAH BAKTERI PADA KERABANG
The existence and number of microorganism on eggshell absolutely determines egg�s quality. A fresh egg of chicken infrequently contains microorganism. The contamination on egg is happened through eggshell pore, immediately after a chicken produced an egg. The purpose of this research is to know th...
| Main Authors: | , |
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2012
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| _version_ | 1826047772556525568 |
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| author | , SALESTINA B RAGHA , drh. Dyah Ayu Widiasih, Ph.D. |
| author_facet | , SALESTINA B RAGHA , drh. Dyah Ayu Widiasih, Ph.D. |
| author_sort | , SALESTINA B RAGHA |
| collection | UGM |
| description | The existence and number of microorganism on eggshell absolutely
determines egg�s quality. A fresh egg of chicken infrequently contains
microorganism. The contamination on egg is happened through eggshell pore,
immediately after a chicken produced an egg. The purpose of this research is to know
the effect of disinfection and the egg�s storage at 5°C for the number of bacteria in
the eggshell. The using of this research is to know the egg�s safe storage period at
5°C of temperature and which appropriate and effective method of disinfection could
reduce the rate of bacteria growth.
This research used 165 fresh chicken eggs and divided into four groups
disinfection treatment with fumigation, Permanganat Kalicus (PK), sour vinegar,
detergent and one control group with no disinfection treatment. Randomly takes three
eggs from each group of disinfection and control, after they get disinfection
treatment, they are put on 5°C of temperature during 20 days. The totally number of
bacteria are counted using Plate Count Agar (PCA) in 2 hours, 2 days, 4 days, 6 days,
8 days, 10 days, 12 days, 14 days, 16 days, 18 days, and 20 days after sanitation.
The result of research show that the growth of bacteria not showing
significant difference (P>0,05) between each disinfection treatment and control, it
means there is no disinfection method that most effectively reduce the rate of bacteria
growth. The better egg�s storage period at 5°C of temperature without disinfection
method is 4 days, because during this period, the rate of microbe vilification is still
under standard limitation according to Standar Nasional Indonesia (SNI). |
| first_indexed | 2024-03-13T23:16:14Z |
| format | Thesis |
| id | oai:generic.eprints.org:127171 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:16:14Z |
| publishDate | 2012 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1271712016-03-04T08:48:42Z https://repository.ugm.ac.id/127171/ PENGARUH DESINFEKSI DAN WAKTU PENYIMPANAN TELUR PADA SUHU 5°C TERHADAP JUMLAH BAKTERI PADA KERABANG , SALESTINA B RAGHA , drh. Dyah Ayu Widiasih, Ph.D. ETD The existence and number of microorganism on eggshell absolutely determines egg�s quality. A fresh egg of chicken infrequently contains microorganism. The contamination on egg is happened through eggshell pore, immediately after a chicken produced an egg. The purpose of this research is to know the effect of disinfection and the egg�s storage at 5°C for the number of bacteria in the eggshell. The using of this research is to know the egg�s safe storage period at 5°C of temperature and which appropriate and effective method of disinfection could reduce the rate of bacteria growth. This research used 165 fresh chicken eggs and divided into four groups disinfection treatment with fumigation, Permanganat Kalicus (PK), sour vinegar, detergent and one control group with no disinfection treatment. Randomly takes three eggs from each group of disinfection and control, after they get disinfection treatment, they are put on 5°C of temperature during 20 days. The totally number of bacteria are counted using Plate Count Agar (PCA) in 2 hours, 2 days, 4 days, 6 days, 8 days, 10 days, 12 days, 14 days, 16 days, 18 days, and 20 days after sanitation. The result of research show that the growth of bacteria not showing significant difference (P>0,05) between each disinfection treatment and control, it means there is no disinfection method that most effectively reduce the rate of bacteria growth. The better egg�s storage period at 5°C of temperature without disinfection method is 4 days, because during this period, the rate of microbe vilification is still under standard limitation according to Standar Nasional Indonesia (SNI). [Yogyakarta] : Universitas Gadjah Mada 2012 Thesis NonPeerReviewed , SALESTINA B RAGHA and , drh. Dyah Ayu Widiasih, Ph.D. (2012) PENGARUH DESINFEKSI DAN WAKTU PENYIMPANAN TELUR PADA SUHU 5°C TERHADAP JUMLAH BAKTERI PADA KERABANG. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=67416 |
| spellingShingle | ETD , SALESTINA B RAGHA , drh. Dyah Ayu Widiasih, Ph.D. PENGARUH DESINFEKSI DAN WAKTU PENYIMPANAN TELUR PADA SUHU 5°C TERHADAP JUMLAH BAKTERI PADA KERABANG |
| title | PENGARUH DESINFEKSI DAN WAKTU PENYIMPANAN TELUR PADA SUHU 5°C TERHADAP JUMLAH BAKTERI
PADA KERABANG |
| title_full | PENGARUH DESINFEKSI DAN WAKTU PENYIMPANAN TELUR PADA SUHU 5°C TERHADAP JUMLAH BAKTERI
PADA KERABANG |
| title_fullStr | PENGARUH DESINFEKSI DAN WAKTU PENYIMPANAN TELUR PADA SUHU 5°C TERHADAP JUMLAH BAKTERI
PADA KERABANG |
| title_full_unstemmed | PENGARUH DESINFEKSI DAN WAKTU PENYIMPANAN TELUR PADA SUHU 5°C TERHADAP JUMLAH BAKTERI
PADA KERABANG |
| title_short | PENGARUH DESINFEKSI DAN WAKTU PENYIMPANAN TELUR PADA SUHU 5°C TERHADAP JUMLAH BAKTERI
PADA KERABANG |
| title_sort | pengaruh desinfeksi dan waktu penyimpanan telur pada suhu 5a°c terhadap jumlah bakteri pada kerabang |
| topic | ETD |
| work_keys_str_mv | AT salestinabragha pengaruhdesinfeksidanwaktupenyimpanantelurpadasuhu5acterhadapjumlahbakteripadakerabang AT drhdyahayuwidiasihphd pengaruhdesinfeksidanwaktupenyimpanantelurpadasuhu5acterhadapjumlahbakteripadakerabang |