Penurunan Kualitas Telur Ayam Ras Petelur yang Disimpan pada Suhu Ruang di Kabupaten Tuban
Abstrak
ABSTRAK
Telur merupakan salah satu komoditas hasil peternakan yang memiliki nilai nutrisi baik dan harga terjangkau sehingga cukup populer. Penyimpanan telur di kalangan masyarakat masih banyak yang dilakukan pada suhu ruang. Proses penyimpanan tersebut dapat berpengaruh terhadap penurunan kualitas telur, terutama di wilayah yang memiliki suhu lingkungan tinggi dan nilai kelembaban udara yang tinggi pula. Penelitian bertujuan untuk mengatahui pengaruh lama penyimpanan pada suhu ruang di wilayah Kabupaten Tuban terhadap kualitas telur ayam ras. Penelitian menggunakan rancangan acak lengkap (RAL) dengan lima perlakuan dan empat ulangan, dan setiap ulangan terdiri dari 5 butir telur. Setiap perlakuan terdapat 20 butir telur, dan total telur yang digunakan terdapat 100 butir. Setelah proses penyimpanan telur selesai, dilakukan pengukuran parameter kualitas telur yang meliputi selisih penyusutan berat telur, rongga udara, indeks putih telur (IPT), indeks kuning telur (IKT), haugh unit (HU), pH, dan kadar air telur. Hasil menunjukkan bahwa lama penyimpanan berpengaruh nyata (P<0,05) pada semua parameter pengukuran kualitas telur. Semakin lama penyimpanan telur, terjadi penyusutan berat telur, penurunan nilai IPT, IKT, HU dan kadar air telur. Sementara itu, kedalaman rongga udara dan nilai pH telur mengalami peningkatan selama penyimpanan di suhu ruang hingga hari ke-20.
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