PENGARUH LAMA PENYIMPANAN DAN WARNA KERABANG TERHADAP KUALITAS INTERNAL TELUR AYAM RAS
ABSTRACT: The eggs susceptible
to damage and loss of quality due to the entry of bacteria into the egg so that
can’t function properly. In addition to the storage duration, eggshell colour
factors also affect the level of people's preference for chicken eggs. The darker
egg shell colour the thicker the shell and less the pores so the evaporation
will be less. Egg shell colour is relatively dark and has a thicker shell and
smaller pores that evaporation of the lower egg. The research was to know the
effect of storage duration and colour of eggs shell towards the internal eggs
quality (egg weight, Haugh Units, and yolk colour); the best effect of storage
duration and colour of egg shell towards the internal eggs quality. This study
was carried out on March 12 – April 2, 2014 was at the Laboratory Animal
Production and Reproduction, Department of Animal Husbandry, Faculty of
Agriculture, University of Lampung. The method was completely randomized design
with a nested pattern, factor storage time (7 days and 14 days) as the main
plot and eggshell colour intensity factor (light brown and dark brown) as the
subplot. Each treatment was repeated 5 times and its experimental unit consist
of 3 eggs. The parameters measured were egg weight, yolk colour, and Haugh
Units (HU). Data was analyzed with analysis of variance. If there is a real
variable Duncan test at 5% significance level.The results was the treatment had
significant effect (P <0.05) to the HU value, but not significant (P>
0.05) to egg weight and yolk colour. The storage duration 7 days and eggshell
dark brown gived the best of HU.
Penulis: Rangga Saputra, Dian
Septinova, Tintin Kurtini
Kode Jurnal: jppeternakandd150009
