PENGARUH PEREBUSAN TELUR DENGAN DAUN JAMBU BIJI (Psidium guajava) TERHADAP KOMPOSISI KIMIA DAN MIKROBIA TELUR PINDANG
The objective of this research was to find out the influence of boiled egg manufacture with guava leaves on chemical composition and total bacteria. As many as fifty seven of one day old consumption eggs with 58 g to 65 g weight devided into three treatment, 1) boiling without guava leaves with the...
| Main Authors: | , |
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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| _version_ | 1797035289335562240 |
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| author | , CITRA , Ir. R.A. Rihastuti, MS. |
| author_facet | , CITRA , Ir. R.A. Rihastuti, MS. |
| author_sort | , CITRA |
| collection | UGM |
| description | The objective of this research was to find out the influence of boiled
egg manufacture with guava leaves on chemical composition and total
bacteria. As many as fifty seven of one day old consumption eggs with 58
g to 65 g weight devided into three treatment, 1) boiling without guava
leaves with the cracking of eggshell, 2) boiling with guava leaves and the
crancking of eggshell, 3) boiling with guava leaves without the cracking of
eggshell. The observation was done after two hours boiling which included
chemical composition (levels of protein, cholesterol, fat of egg yolk, water
of egg albumen and of egg yolk) as well as total bacteria with thrice
replication. The data was analyzed by One Way Anova. The average
value which showed significant difference tested by Duncan�s New
Multiple Range Test (DMRT). The calculation of statistical analysis was
done by Statistical Product and Service Solution (SPSS) for Windows
released 20,00. The research results showed that boiled eggs
manufacture took effect (P<0.05) toward levels of water in egg albumen
and levels of fat in fresh eggs, with boiling without guava leaves and
cracked eggshell, boiling with guava leaves and cracked eggshell, as well
as boiling with guava leaves and not cracked eggshell for each 86.22%
and 11.22%, 80.81% and 9.61%, 79.26% and 9.92%, as well as 84.33%
and 9.24% respectively. Boiling significant affected (P<0.01) toward level
of egg protein for each 9.06% in fresh egg, 0.93%, 1.23% and 1.04% but it
did not taking effect toward levels of water in egg yolk, levels of cholesterol
and total bacteria. The best boiled egg could be gained through the
cracked eggshell with guava leafs. |
| first_indexed | 2024-03-13T23:27:25Z |
| format | Thesis |
| id | oai:generic.eprints.org:129980 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:27:25Z |
| publishDate | 2014 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1299802016-03-04T07:53:49Z https://repository.ugm.ac.id/129980/ PENGARUH PEREBUSAN TELUR DENGAN DAUN JAMBU BIJI (Psidium guajava) TERHADAP KOMPOSISI KIMIA DAN MIKROBIA TELUR PINDANG , CITRA , Ir. R.A. Rihastuti, MS. ETD The objective of this research was to find out the influence of boiled egg manufacture with guava leaves on chemical composition and total bacteria. As many as fifty seven of one day old consumption eggs with 58 g to 65 g weight devided into three treatment, 1) boiling without guava leaves with the cracking of eggshell, 2) boiling with guava leaves and the crancking of eggshell, 3) boiling with guava leaves without the cracking of eggshell. The observation was done after two hours boiling which included chemical composition (levels of protein, cholesterol, fat of egg yolk, water of egg albumen and of egg yolk) as well as total bacteria with thrice replication. The data was analyzed by One Way Anova. The average value which showed significant difference tested by Duncan�s New Multiple Range Test (DMRT). The calculation of statistical analysis was done by Statistical Product and Service Solution (SPSS) for Windows released 20,00. The research results showed that boiled eggs manufacture took effect (P<0.05) toward levels of water in egg albumen and levels of fat in fresh eggs, with boiling without guava leaves and cracked eggshell, boiling with guava leaves and cracked eggshell, as well as boiling with guava leaves and not cracked eggshell for each 86.22% and 11.22%, 80.81% and 9.61%, 79.26% and 9.92%, as well as 84.33% and 9.24% respectively. Boiling significant affected (P<0.01) toward level of egg protein for each 9.06% in fresh egg, 0.93%, 1.23% and 1.04% but it did not taking effect toward levels of water in egg yolk, levels of cholesterol and total bacteria. The best boiled egg could be gained through the cracked eggshell with guava leafs. [Yogyakarta] : Universitas Gadjah Mada 2014 Thesis NonPeerReviewed , CITRA and , Ir. R.A. Rihastuti, MS. (2014) PENGARUH PEREBUSAN TELUR DENGAN DAUN JAMBU BIJI (Psidium guajava) TERHADAP KOMPOSISI KIMIA DAN MIKROBIA TELUR PINDANG. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=70389 |
| spellingShingle | ETD , CITRA , Ir. R.A. Rihastuti, MS. PENGARUH PEREBUSAN TELUR DENGAN DAUN JAMBU BIJI (Psidium guajava) TERHADAP KOMPOSISI KIMIA DAN MIKROBIA TELUR PINDANG |
| title | PENGARUH PEREBUSAN TELUR DENGAN DAUN JAMBU BIJI (Psidium guajava) TERHADAP KOMPOSISI KIMIA DAN MIKROBIA TELUR PINDANG |
| title_full | PENGARUH PEREBUSAN TELUR DENGAN DAUN JAMBU BIJI (Psidium guajava) TERHADAP KOMPOSISI KIMIA DAN MIKROBIA TELUR PINDANG |
| title_fullStr | PENGARUH PEREBUSAN TELUR DENGAN DAUN JAMBU BIJI (Psidium guajava) TERHADAP KOMPOSISI KIMIA DAN MIKROBIA TELUR PINDANG |
| title_full_unstemmed | PENGARUH PEREBUSAN TELUR DENGAN DAUN JAMBU BIJI (Psidium guajava) TERHADAP KOMPOSISI KIMIA DAN MIKROBIA TELUR PINDANG |
| title_short | PENGARUH PEREBUSAN TELUR DENGAN DAUN JAMBU BIJI (Psidium guajava) TERHADAP KOMPOSISI KIMIA DAN MIKROBIA TELUR PINDANG |
| title_sort | pengaruh perebusan telur dengan daun jambu biji psidium guajava terhadap komposisi kimia dan mikrobia telur pindang |
| topic | ETD |
| work_keys_str_mv | AT citra pengaruhperebusantelurdengandaunjambubijipsidiumguajavaterhadapkomposisikimiadanmikrobiatelurpindang AT irrarihastutims pengaruhperebusantelurdengandaunjambubijipsidiumguajavaterhadapkomposisikimiadanmikrobiatelurpindang |