EFEKTIVITAS LAMA PERENDAMAN BUBUK DAUN SIRIH HIJAU TERHADAP TOTAL BAKTERI DAN NILAI pH SEBAGAI PENGAWET ALAMI TELUR AYAM RAS

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh lama perendaman telur ayam ras dalam larutan bubuk daun sirih hijau (Piper betle L.) konsentrasi 50% terhadap total bakteri dan nilai pH selama 14 hari penyimpanan pada suhu ruang. Materi penelitian berupa telur ayam ras strain Lohman Brown berumur satu hari dan bubuk daun sirih hijau yang dibuat larutan 50%. Penelitian menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan 4 perlakuan dan 5 pengulangan masing masing, yaitu P0 = tanpa perendaman (kontrol), P1 = perendaman 3 jam, P2 = perendaman 6 jam, dan P3 = perendaman 9 jam dalam larutan bubuk daun sirih hijau 50%. Variabel yang diamati meliputi Total Plate Count (TPC) dan nilai pH telur pada hari ke-14 penyimpanan. Data dianalisis menggunakan analisis ragam (ANOVA) dan dilanjutkan uji Duncan jika terdapat perbedaan nyata. Hasil penelitian menunjukkan bahwa lama perendaman berpengaruh sangat nyata (P<0,01) terhadap TPC dan berpengaruh nyata (P<0,05) terhadap pH telur. Nilai rata-rata total bakteri (CFU/mL) adalah P0=2,3 x 10^3c, P1=2,1 x10^3b, P2=5,9 x10^2a, P3=2,6 x10^3d dan rata-rata nilai pH adalah P0=7,8^a, P1=7,5^ab, P2=7,1^b, P3=6,9^b. Perlakuan P2=perendaman selama 6 jam memberikan hasil terbaik dengan nilai TPC terendah dan pH yang masih berada dalam batas wajar, sehingga perendaman telur ayam ras dalam larutan bubuk daun sirih hijau 50% selama 6 jam dapat direkomendasikan sebagai pengawet alami telur hingga 14 hari penyimpanan pada suhu ruang. Penelitian berikutnya disarankan melakukan penelitian yang sama dengan masa simpan 30 hari.

Kata Kunci : Telur ayam ras, daun sirih hijau, Total Plate Count, pH, pengawet alami.

THE EFFECTIVENESS OF GREEN BETEL LEAF POWDER SOAKING

DURATION ON TOTAL BACTERIA AND pH VALUE AS

 A NATURAL PRESERVATIVE FOR CHICKEN EGGS

Abstract

This study aims to analyze the effect of the duration of soaking broiler chicken eggs in a 50% concentration of green betel leaf powder solution (Piper betle L.) on total bacteria and pH values during 14 days of storage at room temperature. The research materials were one-day-old Lohman Brown strain broiler chicken eggs and green betel leaf powder made into a 50% solution. The study used a one-factor Completely Randomized Design (CRD) with four treatments and five replications each, namely P0 = no soaking (control), P1 = 3 hours soaking, P2 = 6 hours soaking, and P3 = 9 hours soaking in a 50% green betel leaf powder solution. The observed variables included Total Plate Count (TPC) and egg pH value on the 14th day of storage. Data were analyzed using analysis of variance (ANOVA) and continued with Duncan's test if there was a significant difference. The results showed that the duration of soaking had a very significant effect (P<0.01) on TPC and a significant effect (P<0.05) on egg pH. The average total bacterial count (CFU/mL) was P0=2.3 x 10^3c, P1=2.1 x10^3b, P2=5.9 x10^2a, P3=2.6 x10^3d and the average pH was P0=7.8^a, P1=7.5^ab, P2=7.1^b, P3=6.9^b. Treatment P2=6-hour soaking gave the best results with the lowest TPC value and pH still within reasonable limits, so soaking broiler chicken eggs in a 50% green betel leaf powder solution for 6 hours can be recommended as a natural egg preservative for up to 14 days of storage at room temperature. Further research is recommended to conduct the same research with a 30-day shelf lifes. Keywords: Layer chicken eggs, green betel leaf, Total Plate Count, pH, natural preservative