使用蒌蒿 L.延长腊肠鸡卵保存时间的效果

Agus Darwanto, Elsa Hanum Aulia Sansabrina, Intantiara Cita Sutarto
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引用次数: 0

摘要

印度尼西亚的人均鸡蛋消费量逐年快速增长。这表明鸡蛋的需求量非常大。鸡蛋是印尼人喜爱的蛋白质来源。然而,如果鸡蛋存放时间过长,其质量就会下降。本研究旨在分析使用槟榔叶延长鸡蛋保质期的效果及其对蛋白质和脂肪含量的影响。数据收集方法通过实验进行。数据分析方法采用统计分析、方差分析、BNT/LSD 分析和回归分析。用槟榔叶包裹鸡蛋可以延长鸡蛋的保质期,甚至比在冰箱中存放 9 天或更长时间的鸡蛋效果更好。根据 anova 检验分析,证明使用槟榔叶与其他处理之间存在显著差异。原因被认为是槟榔叶具有良好的抗菌和抗真菌活性。槟榔叶对鸡蛋质量的影响为 43.9%。同样,用槟榔叶包裹鸡蛋对蛋白质和脂肪含量也有影响。槟榔叶可以防止鸡蛋中蛋白质和总脂肪含量的下降,蛋白质含量从 50%下降到 49.52%,脂肪含量从 65.8%下降到 32.8%。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
EFEKTIVITAS PENGGUNAAN Piper batle L. UNTUK MEMPERPANJANG MASA SIMPAN TELUR AYAM RAS
The consumption of chicken eggs capita per annual in Indonesia has been increasing rapidly from year to year. It shows that the demand for eggs is very high. Egg is a popular source of protein for Indonesian people. However, the quality of eggs will decrease over time if they are stored for a long time. This study aims to analysis the effectiveness of using betel leaves to extend the shelf life of eggs and their effect on protein and fat content. Data collection methods were carried out experimentally. Data analysis methods were carried out using statistical analysis, analysis of variance, BNT/LSD analysis, and regression. Wrapping eggs with betel leaves can extend the shelf life of eggs, even better than eggs stored in the refrigerator for 9 days or more. Based on the analysis of the anova test, it was proven that there was a significant difference between the use of betel leaves and other treatments. The cause is thought that betel leaves have good antibacterial and antifungal activities. The effect of betel leaves on egg quality is 43.9%. Similarly, the effect of wrapping eggs with betel leaves on protein and fat content. Betel leaves can prevent the decrease in protein and total fat content in eggs from a protein decrease of 50% to 49.52% and a fat decrease from 65.8% to 32.8%.
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