PENGARUH KONSENTRASI NaOH TERHADAP pH, KADAR PROTEIN PUTIH TELUR DAN WARNA KUNING TELUR PIDAN The Effect of NaOH Concentration on pH, Egg White Protein Content and Yolk Colour Pidan Egg
Jurnal Ilmu dan Teknologi Hasil Ternak, Oktober 2017, Hal 69-75
ISSN : 1978 – 0303
Vol. 12 No. 2
DOI: /10.21776/ub.jitek.2017.012.02.2
PENGARUH KONSENTRASI NaOH TERHADAP pH, KADAR PROTEIN
PUTIH TELUR DAN WARNA KUNING TELUR PIDAN
The Effect of NaOH Concentration on pH, Egg White Protein Content and Yolk Colour
Pidan Egg
Diterima 9 Juni 2017; diterima pasca revisi 30 Oktober 2017
Layak diterbitkan 31 Oktober 2017
Ira Fresty Reliantari 1), Herly Evanuarini 1) dan Imam Thohari 2)
1)
Bagian Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Brawijaya, Jalan Veteran Malang 65145
2)
Fakultas Peternakan, Universitas Brawijaya, Jalan Veteran Malang 65145
ABSTRACT
The purpose of this research was to determine the best treatment NaOH addition on pidan
eggs. The materials used for this research was pidan made from duck egg, NaOH, salt, black tea and
water. The method was used experiment laboratory and Completely Randomized Design (CRD) using
4 treatments and 4 replications. The treatments were T0 (control), T1 (1.4%), T2 (2.8%) and T3 (4.2%).
The data were analyzed by Analysis of Variance (ANOVA) if there was significantly continued by
Duncan’s Multiple Range Test (DMRT). The result showed that NaOH concentration on pidan eggs
gave significant effect (P
ISSN : 1978 – 0303
Vol. 12 No. 2
DOI: /10.21776/ub.jitek.2017.012.02.2
PENGARUH KONSENTRASI NaOH TERHADAP pH, KADAR PROTEIN
PUTIH TELUR DAN WARNA KUNING TELUR PIDAN
The Effect of NaOH Concentration on pH, Egg White Protein Content and Yolk Colour
Pidan Egg
Diterima 9 Juni 2017; diterima pasca revisi 30 Oktober 2017
Layak diterbitkan 31 Oktober 2017
Ira Fresty Reliantari 1), Herly Evanuarini 1) dan Imam Thohari 2)
1)
Bagian Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Brawijaya, Jalan Veteran Malang 65145
2)
Fakultas Peternakan, Universitas Brawijaya, Jalan Veteran Malang 65145
ABSTRACT
The purpose of this research was to determine the best treatment NaOH addition on pidan
eggs. The materials used for this research was pidan made from duck egg, NaOH, salt, black tea and
water. The method was used experiment laboratory and Completely Randomized Design (CRD) using
4 treatments and 4 replications. The treatments were T0 (control), T1 (1.4%), T2 (2.8%) and T3 (4.2%).
The data were analyzed by Analysis of Variance (ANOVA) if there was significantly continued by
Duncan’s Multiple Range Test (DMRT). The result showed that NaOH concentration on pidan eggs
gave significant effect (P