Pengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik

Background : Egg is one of the animal protein source, which has delicious taste, easy to digest and highly nutritious. Besides its affordable price, its supply availability is unquestionable as well. However, due to its short storability, it requires special treatment, such as preserving, to store...

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Autores principales:	Siti Fatimah, Muji Rahayu, Siti Aminah
Formato:	article
Lenguaje:	ID
Publicado:	LPPM STIKES Guna Bangsa Yogyakarta 2014
Materias:	duck egg period of pickling time level of protein of duck white egg Medicine R
Acceso en línea:	https://doaj.org/article/37764d96447e4f3b8fbcf7319f8cec40
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spelling	oai:doaj.org-article:37764d96447e4f3b8fbcf7319f8cec402021-11-12T13:26:56ZPengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik2355-88572407-637610.30590/vol1-no1-p36-39https://doaj.org/article/37764d96447e4f3b8fbcf7319f8cec402014-01-01T00:00:00Zhttps://journal.gunabangsa.ac.id/index.php/joh/article/view/26https://doaj.org/toc/2355-8857https://doaj.org/toc/2407-6376Background : Egg is one of the animal protein source, which has delicious taste, easy to digest and highly nutritious. Besides its affordable price, its supply availability is unquestionable as well. However, due to its short storability, it requires special treatment, such as preserving, to store it for long period. One way to preserve the egg is by pickling egg, which generally requires seven to ten days of marinating. During the process of marinating, there will be a visual change of egg white and yolk. Their structures will be more solid (the occurrence of thickening process) because salinization will lead to protein denaturalization. Consequently, it has an influence as well towards the content of egg white protein of duck egg. This study is aimed to explore the impact of various time of pickling egg towards egg white protein of duck egg. Method : The study where takes place in a laboratories, is a true experimental study for the reason that the researcher must provide intervention, hence all of potentially confounding variables are manageable. Samples that had been used in this study are duck eggs which were bought from North Brebes. This study is expected to generate data from four various time of pickling egg and control (no treatment). Since there are four samples, accordingly the number of data resulted are twenty. The resulted data will be descriptively presented in table, graph, presentation, and narration. Result : Protein level examination within duck white egg shows changes in protein levels that occurs in every variation of pickling egg time, where the average results of the assay of duck egg white protein is 14.94% without treatment (control), in five days of pickling time is 13.68%, in seven days of pickling time is 13.29%, in nine days of pickling time is 12.87% and eleven days of pickling time is 12.78%. Conclusion : There is a significant impact among the period of pickling time to the protein level degradation of duck white egg. Keywords : Duck egg, period of pickling time, level protein of duck white egg.Siti FatimahMuji RahayuSiti AminahLPPM STIKES Guna Bangsa Yogyakartaarticleduck eggperiod of pickling timelevel of protein of duck white eggMedicineRIDJournal of Health (JOH), Vol 1, Iss 1, Pp 36-39 (2014)
institution	DOAJ
collection	DOAJ
language	ID
topic	duck egg period of pickling time level of protein of duck white egg Medicine R
spellingShingle	duck egg period of pickling time level of protein of duck white egg Medicine R Siti Fatimah Muji Rahayu Siti Aminah Pengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik
description	Background : Egg is one of the animal protein source, which has delicious taste, easy to digest and highly nutritious. Besides its affordable price, its supply availability is unquestionable as well. However, due to its short storability, it requires special treatment, such as preserving, to store it for long period. One way to preserve the egg is by pickling egg, which generally requires seven to ten days of marinating. During the process of marinating, there will be a visual change of egg white and yolk. Their structures will be more solid (the occurrence of thickening process) because salinization will lead to protein denaturalization. Consequently, it has an influence as well towards the content of egg white protein of duck egg. This study is aimed to explore the impact of various time of pickling egg towards egg white protein of duck egg. Method : The study where takes place in a laboratories, is a true experimental study for the reason that the researcher must provide intervention, hence all of potentially confounding variables are manageable. Samples that had been used in this study are duck eggs which were bought from North Brebes. This study is expected to generate data from four various time of pickling egg and control (no treatment). Since there are four samples, accordingly the number of data resulted are twenty. The resulted data will be descriptively presented in table, graph, presentation, and narration. Result : Protein level examination within duck white egg shows changes in protein levels that occurs in every variation of pickling egg time, where the average results of the assay of duck egg white protein is 14.94% without treatment (control), in five days of pickling time is 13.68%, in seven days of pickling time is 13.29%, in nine days of pickling time is 12.87% and eleven days of pickling time is 12.78%. Conclusion : There is a significant impact among the period of pickling time to the protein level degradation of duck white egg. Keywords : Duck egg, period of pickling time, level protein of duck white egg.
format	article
author	Siti Fatimah Muji Rahayu Siti Aminah
author_facet	Siti Fatimah Muji Rahayu Siti Aminah
author_sort	Siti Fatimah
title	Pengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik
title_short	Pengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik
title_full	Pengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik
title_fullStr	Pengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik
title_full_unstemmed	Pengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik
title_sort	pengaruh lama pengasinan terhadap kadar protein putih telur itik
publisher	LPPM STIKES Guna Bangsa Yogyakarta
publishDate	2014
url	https://doaj.org/article/37764d96447e4f3b8fbcf7319f8cec40
work_keys_str_mv	AT sitifatimah pengaruhlamapengasinanterhadapkadarproteinputihteluritik AT mujirahayu pengaruhlamapengasinanterhadapkadarproteinputihteluritik AT sitiaminah pengaruhlamapengasinanterhadapkadarproteinputihteluritik
_version_	1718430424563187712

Pengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik

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