Kualitas Fisik, Mikrobiologis, dan Organoleptik Telur Konsumsi yang Beredar di Sekitar Kampus IPB, Darmaga, Bogor
Abstract: This study was
conducted to evaluate physical, microbiological, and organoleptic quality of
layer eggs marketed around IPB campus Darmaga, Bogor. Egg samples were obtained
from three market groups (supermarket, retailer, and traditional market). Each
group includes three markets determined purposively, namely SM-1, SM-2, and
SM-3 for supermarkets; BR-1, BR-2, and BR-3 for retailers; and TM-1, TM-2, and
TM-3 for traditional markets. Physical qualities measured were egg weight, yolk
index, albumen index, air sac height, pH and Aw. Microbiological quality was
expressed as colony forming unit with Total Plate Count (TPC) method and the
number of Escherichia coli colony formed. Organoleptic properties evaluated
were hedonic and hedonic ranking test. All physical and microbiological
qualities of eggs showed no significant differences among markets origin. This
study confirmed that eggs excluded from SNI 3926-2008 (Indonesia National
Standard for consumption egg) and other scientific findings. However, the low
physical and microbiological qualities did not cause any refusing on the
acceptability of sensorial properties by panelists.
Keywords: egg;
microbiological; organoleptic; physical
Penulis: Suharyanto ., N. B.
Sulaiman, C. K. N. Zebua, I. I. Arief
Kode Jurnal: jppeternakandd160456
