PENGARUH UMUR TELUR TERHADAP TOTAL BAKTERI DAN VISKOSITAS MAYONNAISE

Abstract

Telur telur merupakan salah satu bahan pangan kaya protein yang banyak dimanfaatkan dalam pembuatan mayonnaise karena mengandung lesitin yang berperan sebagai elmusifier alami. Kualitas telur dapat menurun seiring bertambahnya umur simpan, sehingga berpotensi memengaruhi kualitas mayonnaise. Penelitian ini bertujuan untuk mengevaluasi pengaruh umur telur terdap jumlah total bakteri dan viskositas mayonnaise. Penelitian ini dilakukan menggunakan metode eksperimen dengn Rancangan Acak Lengkap (RAL) yang terdiri atas tiga perlakuan umur telur, yaitu 1, 5, dan 10 hari, dengan masing-masing perlakuan diulang sebanyak sembilan kali. Parameter yang diamati meliputi pengujian total bakteri dengan metode Total Plate Count (TPC) dan viskositas menggunakan viskometer brookfield. Data yang diperoleh selanjutnya dianalisis menggunakan Analysis of Variance (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan telur tidak memberikan pengaruh yag signifikan (P>0,05) terhadap total bakteri maupun viskositas mayonnaise. Nilai total bakteri (CFU/g) bertutut-turut pada P1, P2, P3 adalah 5,63×10⁵; 7,07×10⁵; dan 8,73×10⁵, sedangakan nilai viskositas (%) sebesar 21,44; 20,33; dan 13,66. Disimpulkan bahwa perbedaan umur telur tidak memengaruhi total bakteri dan viskositas mayonnaise. Telur umur 1 hari menghasilkan total bakteri yang lebih rendah 5,63×10⁵ CFU/g meskipun nilainya masih melampaui SNI dan nilai viskositas tertinggi 21,44%.

Kata Kunci : Umur Telur, Masa Simpan, Mayonnaise, Total Bakteri, Viskositas.

THE EFFECT OF EGG AGE ON TOTAL BACTERIA ANDA MAYONNAISE VISCOSITY

Abstract

Eggs are a food source of protein that is widely used in making mayonnaise because they contain lecithin which acts as a natural emulsifier. The quality of eggs can decrease as shelf life increases, potentially affecting the quality og mayonnaise. This research was conducted to investigate the effect of egg age on total bacterial count and viscosity. The research was carried out experimentally usinga Completely Randomized design (CRD) with three treatments (egg age), namely 1, 5, and 10 days, as well as nine replications. The observed parameters consisted of total bacterial count analyzed using the Total Plate Count (TPC) method and viscosity measured with a Brookfield viscometer. Data were analyzed using Analysis of Variance (ANOVA). The findings indicated that the egg treatments did not significantly affect (P>0.05) the total bacterial count or mayonnaise viscosity. The total bacterial values (CFU/g) respectively at P1, P2, P3 were 5.63×10⁵; 7.07×10⁵; and 8.73×10⁵, while the viscosity (%) was 21.44; 20.33; and 13.66. it was concluded that differences in egg age did not affect total bacteria and mayonnaise viscosity. 1 day old eggs produced a lower total bacteria 5.63×10⁵ CFU/g although the value still exceeded the SNI standard and the highest viscosity value was 21.44%.  Keywords: Egg Age,  Storage Time , Mayonnaise, Total Bacteria Viscosity.