PENGARUH PENAMBAHAN VARIASI SERBUK KUNYIT (Curcuma domesticae) TERHADAP KADAR ASAM LEMAK BEBAS (FFA) PADA KUNING TELUR ASIN

Wati, Fera Meraya (2018) PENGARUH PENAMBAHAN VARIASI SERBUK KUNYIT (Curcuma domesticae) TERHADAP KADAR ASAM LEMAK BEBAS (FFA) PADA KUNING TELUR ASIN. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.

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Abstract

Salted egg is one form of preservation of eggs that can be found in several countries. Making salted eggs can be done with 2 kinds of ways namely soaking and curing. Making salted eggs can hydrolyze the fat in salted eggs because of the ingress of water through the pores of large duck eggs causing fatty breakdown. The free fatty acid content contained in salted egg yolk may affect the duration of egg storage. This research aims to determine the effect of addition of turmeric powder with a variety of concentrations and garlic to free fatty acid content in salted egg yolks. The salted egg was soaked in turmeric powder solution with variation of concentration 0% (control), 0,2%, 0,4%, 0,6% for 12 hours, then salted egg steamed for 2 hours, then measured free fatty acid level. The method used for the determination of free fatty acid content is Alkalimetry. The stastistic analysis used is Anova 1 Path Test (One Way Anova). The results showed that free fatty acid content in salted egg yolk soaked in turmeric powder with variation of concentration in sequence of 0.30%; 0.18%; 0.15% and 0.13%. The statistical test showed no significant difference to the decrease of free fatty acid content by soaking the turmeric powder. Keyword: Salted Egg, Turmeric Powder, Free Fatty Acid, Alkalimetry

Item Type: Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords: Salted Egg, Turmeric Powder, Free Fatty Acid, Alkalimetry
Subjects: R Medicine > R Medicine (General)
Divisions: Fakultas Ilmu Kesehatan > Prodi D3 Analis Kesehatan
Depositing User: B Supri Yadi
Date Deposited: 23 Feb 2019 02:46
Last Modified: 23 Feb 2019 02:46
URI: http://repo.setiabudi.ac.id/id/eprint/521

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