PENGARUH PENAMBAHAN KALIUM IODAT (KIO3) TERHADAP KADAR IODIUM, KADAR AIR, pH, DAN WARNA KUNING TELUR PADA TELUR ASIN
Abstract: The purpose of this
research was to find the cocentration of potassium iodate (KIO3 ) on salted
yolk eggs characteristics iodium content, moisture content, pH, and colour. The
material that used in this research were duck eggs, salt, potassium iodate
(KIO3 ), bricks powder, and water. The method used experiment research using
Completely Randomized Design (CRD) with 5 treatments and 3 replications. The
concentration of potassium iodate (KIO3 ) addition that used as treatments were
P0 (0ppm), P1 (500ppm), P2 (1000ppm), P3 (1500ppm), and P4 (2000ppm). Data were
acquired and processed using Microsoft Excel, then were analyzed with analysis
of variance (ANOVA), there were signifcantly influence continued by Duncan’s
Multiple Range Test (DMRT). Result of this research showed that there was no
iodium that was detected in salted yolk eggs ini any treatments, concentration
of potassium iodate (KIO3 ) give a significant effect (P<0.01) on colour
intensity b* (yellowness), significant (P<0.05) on colour intensity a*
(redness), but didn’t give different effect (P>0.05) on moisture content,
pH, and colour intensity L* (lightness) of salted yolk eggs. The conclusion is
adding of potassium iodate (KIO3 ) on salted yolk eggs showed didn’t give a
efficient result because there was no iodium that was detected in salted yolk
eggs. Based on the research results, there should be more research on the
quality of salted egg that gets the addition of potassium iodate (KIO3) with
the different test methods and different media of dough salted eggs dressing.
Keywords: Potassium iodate
(KIO3), salted yolk eggs, iodium content, water content
Penulis: suryo pratomo unggul
yudho, Imam Thohari, Agus Susilo
Kode Jurnal: jppeternakandd170243
