Electronic Resource

Evaluation Of The Use Of Various Concentrations Of Turmeric Solutions For 10 Hours As A Natural Preservative On The Internal Quality Of Egg Breeding Chicke

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This research aims to determine the impact of using various concentrations
of white turmeric solution for 10 hours as a natural preservative on the internal
quality of purebred chicken eggs. The research was carried out from 20 December
2023 to 17 January 2024 at the Food Laboratory, Faculty of Animal Husbandry,
PGRI Kanjuruhan University, Malang. The material used in this research was 64
purebred chicken eggs purchased in a shop, average weight 57-60g/piece. The
research method was a laboratory experiment using a Completely Randomized
Design (CRD), with 4 treatments and 4 replications. The research treatment was
soaking using white turmeric solution with various concentrations, consisting of
P0 (control) without soaking, P1 (10%), P2 (20%), and P3 (30%). In each
experiment, 4 eggs were used and each treatment consisted of 16 eggs, so the
number of purebred chicken eggs used in this study was 64 eggs. Variables in this
study included egg weight, egg white index, and egg yolk index. Data analysis in
this study used (Anova). If there is a difference between treatments then proceed
with the test (BNT). Based on the research results, it shows that soaking with a
concentrated white turmeric solution has a very significant effect (P

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Ketersediaan

SB00839S

KKI 636 AKA p/s

Tersedia

Informasi Detail

Judul Seri

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No. Panggil

KKI 636 AKA p/s

Penerbit

Malang : Prodi Peternakan - Unikama., 2024

Deskripsi Fisik

xi, 31 hlm 26 cm

Bahasa

English

ISBN/ISSN

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Klasifikasi

636

Tipe Isi

text

Tipe Media

PDF

Tipe Pembawa

online resource

Edisi

1

Subjek

Internal Quality Test Of Purebred Chicken Eggs

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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