PENGARUH LAMA PENYIMPANAN TERHADAP KUALITAS INTERNAL TELUR AYAM RAS PADA FASE PRODUKSI PERTAMA
ABSTRACT: Eggs are a food of
animal which have semi perishable food because it contains many nutrients
needed formicroorganisms. The first phase of layer production was 28 weeks
produces eggs that have a surface area not large,eggshell thickness causing CO2
and H2O expenditures through pores during storage is slow, and the rate of
declinein internal egg quality is getting old. Propose this study is (1)
determine the effect of egg storage time on internalegg quality (egg weight,
value of HU, pH of the egg, and yolk color) layer production in the first
phase, (2) knowthe best of the old store internal quality egg production in the
first phase. This study carry out on 25 September – 09October 2013, in
laboratory animal production and reproduction, animal husbandry department,
faculty ofagriculture, university of lampung. This is study using a completely
randomized design with 4 treatments eggstorage time for 1, 5, 10, and 15 days.
Data obtained were tested in accordance with the assumption of variance.
Ifthere is a real variable Duncan is test at level 5%. The result of this study
indicate that treatment of egg storagesignificant effect on eggs weight, value
of HU, an increase in the pH of the egg, and yolk color. Storage of eggs for5
days had the highest score based on the value of HU (65,42 3,85) classification
as A quality, low egg weight lossof 0,9% and the best store longer than 10 and
15 days of storage.
Penulis: Ilmia Nova, Tintin
Kurtini, Veronica Wanniatie
Kode Jurnal: jppeternakandd140119
