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Naratif Literatur Review: Kualitas Eksternal Telur Ayam Pada Berbagai Lama Penyimpanan Suhu Ruang
This research method is carried out with a narrative review. The results of
the study the longer the storage time the greater the decrease in egg weight. The
difference in storage time at room temperature has a significant effect on the
weight loss of broiler eggs. The percentages of weight loss of broiler eggs were
0%, 2.35% (week 1), 4.48% (week 2), 5.73% (week 3) and 6.57% (week 4). The
percentage of chicken egg weight loss has increased every week. The longer the
storage time, the greater the decrease in egg weight. The quality of egg shell
thickness in the long storage treatment using at room temperature resulted in
shell thickness which was not significantly different (P>0.05). The thickness of the
eggshell of broiler chickens at room temperature every week produced (0.00,
0.39; 0.40; 0.42. The average egg width, egg length and index of eggs treated
with long storage at room temperature did not get significantly different results
(P>0.05). Treatment duration of storage on the color of the shell on chicken eggs
was not significantly different (P> 0.05). The decrease in egg weight at 7 days of
storage was not significantly different (P>0.05) between light brown and dark
brown shell colors. Based on the results of a review of reference articles, it can be
concluded that storage time and room temperature significantly affect the external
quality of eggs. The longer the eggs are stored, the worse the external quality of
the eggs and the best egg quality is at lower temperatures.
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