Kandungan Lemak Telur Itik Asin dengan Pemeraman Menggunakan Kulit Jeruk Manis (Citrus sinensis

Salted Duck Egg Fat Content with Repaining Using Sweet Orange Peel

  • Andi Anggun Dwi Utami Darwis Universitas Islam Negeri Alauddin Makassar
    (ID)
  • Irmawaty Majid universitas Islam Negeri Alauddin Makassar
    (ID)
  • Handayani Indah Susanti Universitas Islam Negeri Alauddin Makassar
    (ID)
  • Muhammad Basir Paly Universitas Islam Negeri Alauddin Makassar
    (ID)
  • Sohrah Universitas Islam Negeri Alauddin Makassar
    (ID)
Keywords: Sweet orange peel extract, Fat content of salted duck eggs, Salted duck eggs

Abstract

The community’s need for food of animal origin increases in line with economic development, change in healthy lifestyles and awareness of health so that people tend to consume highly nutritious and healthy foods such as eggs. But eggs contain high levels of fat. To overcome this, duck eggs are preserved by ripening using sweet orange peel.  This study aims to determine the fat content of salted duck eggs during ripening using sweet orange peel.  This research method used a completely randomized design (CRD), namely 5 treatments (0%, 15%, 30%, 45% and 60% sweet orange peel extract) each with 2 replications.  Tools and materials used are basins, analytical scales, jars, sandpaper, stove, pots, knives, plastic, labels, 40 duck eggs, 1. 250 ml of water, 1,200 grams of rubbing ash, 2,000 grams of bricks, 2,000 grams of salt and 720 grsweet orange peel.  Parameters tested for salted duck egg fat content by ripening using sweet orange peel. Data analysis used Analysis of Variance (ANOVA). The results of the study found that the addition of sweet orange peel extract had no significant effect (P>0.05) on the fat content of salted duck eggs.

Downloads

Download data is not yet available.

References

Asendy D. A, Widarta W. R dan Nocianitri K. A. 2018. Pengaruh Waktu Maserasi terhadap Aktivitas Antioksidan Ekstrak Kulit Buah Jeruk Lemon (Citrus lemon Linn). Jurnal Ilmu dan Teknologi Pangan, Volume 7(3): 102-109. https://doi.org/10.24843/itepa.2018.v07.i03.p04

Indrastuti, N. A, dan Aminah, S. 2019. Potensi Limbah Kulit Jeruk Lokal Sebagai Pangan Fungsional. Universitas Djuanda Bogor. Bogor. Vol. 13 No. 2.

Irmawaty, Astati, Hidayat M. N, Syam Jumriah, Azmi Nur dan Jamili M. A. 2021. The Effectiveness of Sweet Orange Certificate in Recovering Media of Salt Duck Eggs on Fat Levels and Sensoric Quality. Chalaza Journal of Animal Husbandry Vol. 6 (2): 47-55.

Madyawati P. S, Ansori M. N. A dan Fajarwati R. 2020. First Report of Protein and Fat Level of Alabio Duck (Anas platyrhynchos Borneo) Eggs in Hulu Sungai Utara, Indonesia for Improving Human Health). Universitas Airlangga. Surabaya Indian Journal of.

Mueller N. 2017. How Orange Peels are Saving The World. Diakses pada Maret 2022, dari https://gardencollage.com.

Rafsanjani MK dan Putri W. D. R. 2015. Karakteristik Ektrak Kulit Jeruk Bali Menggunakan Metode Ultra Sonic Bath (Kajian Pemedaan Pelarut dan Lama Ektraksi). Jurnal Pangan Agroind, Vol. 3 No. 4.

Singh B, Singh JP, Kaur A dan Singh N. 2020. Phenolic Composition, Antioxidant Potential and Health Benefits of Citrus Peel. Food Research Int 132.

Published
2023-02-24
How to Cite
Andi Anggun Dwi Utami Darwis, Majid, I., Susanti, H. I., Paly, M. B., & Sohrah. (2023). Kandungan Lemak Telur Itik Asin dengan Pemeraman Menggunakan Kulit Jeruk Manis (Citrus sinensis: Salted Duck Egg Fat Content with Repaining Using Sweet Orange Peel. Anoa: Journal of Animal Husbandry, 2(1), 7-13. https://doi.org/10.24252/anoa.v2i1.34690
Section
Artikel
Abstract viewed = 289 times