Evaluasi Haugh Unit (HU) dan Indeks Albumen dengan Menggunakan Gelombang Ultrasonik pada Telur Ayam Ras

Abstract

Haugh Unit (HU) and Albumen Index are parameters for evaluating the interior quality of an egg based on albumen height or albumen thickness. The method of determining the interior quality of eggs, that is the HU and Albumen Index, is important to be developed using non-destructively to have more effective and efficient technique. The purpose of this study was to determine the value of the Haugh unit and albumen index of broiler eggs non-destructively using ultrasonic waves. This research was conducted by descriptive method with purposive sampling. 37 fresh chicken eggs were selected which were then tested for interior quality, that is HU and Albumen Index using ultrasonic waves with a transducer frequency of 200 kHz. The results showed that the average value of HU and Albumen Index of fresh chicken eggs were 91.95 ± 4.14 and 0.117 ± 0.014, respectively. The average value of wave velocity and the attenuation were 2127.14 ± 81.43 m/s and 68.61 ± 2.25, respectively. Based on the results of the study, it was concluded that the interior quality of fresh chicken eggs, that is Haugh unit (HU) and egg albumen index, could be determined non-destructively using the parameters of wave velocity and ultrasonic wave attenuation coefficient.