Rendemen, Nilai pH, Kadar Air dan Daya Buih Tepung Kuning Telur Limbah Penetasan dengan Penambahan Ragi Tape
Authors: Nurramadhan Dodi , Monica Metha , Mega Olfa 
Published: June 2024

The purpose of the study was to evaluate the addition of yeast tape to the yield, pH, moisture content, and foaming force of egg yolk flour derived from hatchery waste. A total of 150 hatchery waste chicken eggs were divided into 5 treatments and 4 groups in a Randomized Block Design. The treatments are egg yolk without the addition of yeast tape (control), egg yolk with yeast tape 0.25%; 0.50%; 0.75%, and 1%. The data obtained were analyzed using ANOVA and continued with Duncan's multiple range test for a treatment that had a significant effect. The results showed that the addition of yeast tape to the produce of egg yolk flour waste from the hatchery had an effect (P<0.05) on yield significantly, but no significant effect (P>0.05) on pH value, moisture content, and foaming force. The yield value on the addition of 0.75% tape yeast was markedly higher than the addition of 0.25%; 0.5%, and 1%, however, it did not apply to treatment without the addition of yeast tape. The range of yield, pH values, moisture content, and foaming force respectively is as follows: 39.33% - 41.44%; 5.65-5.88; 5,0%-6,0%; and 40%-60. There was no difference in pH value, moisture content, and foaming power without and with the addition of yeast tape up to 1% in egg yolk flour from hatchery waste, but the yield decreased in the treatment with addition of yeast tape 0.25% and 0.5% compared no addition of yeast tape..

Key words: Physical Quality, Tape Yeast, Hatchery Waste, Egg Yolk Flour

ABSTRAK
Tujuan penelitian ini adalah untuk mempelajari penambahan ragi tape pada pembuatan tepung kuning telur yang berasal dari limbah penetasan terhadap persentase rendemen, pH, kandungan air dan daya buih. Sebanyak 150 butir telur ayam limbah penetasan dibagi kedalam 5 perlakuan dan 4 kelompok dalam Rancangan Acak Kelompok. Perlakuannya adalah kuning telur tanpa penambahan ragi tape (P0), kuning telur dengan penambahan ragi tape 0,25% (P1); 0,50%(P2); 0,75% (P3), dan 1% (P4). Data yang diperoleh dianalisis menggunakan sidik ragam dan dilanjutkan dengan uji jarak berganda Duncan untuk perlakuan yang memberi pengaruh nyata mempengaruhi. Penambahan ragi tape pada pembuatan tepung kuning telur limbah dari penetasan nyata (P<0,05) mempengaruhi persentase rendemen, tetapi tidak nyata (P>0,05) mempengaruhi nilai pH, kandungan air dan daya buih tepung kuning telur. Persentase rendemen pada penambahan ragi tape 0,75% (P3) nyata lebih tinggi dibanding penambahan 0,25% (P1); 0,5% (P2) dan 1% (P4), namun tidak berbeda dibanding P1 (kontrol). Kisaran persentase rendemen tepung kuning telur antara 39,33% hingga 41,44%. Sementara, kisaran nilai pH, kandungan air dan daya buih berturut-turut adalah sebagai berikut : 5,65 hingga 5,88; 5,0% hingga 6,0%; dan 40% hingga 60% dengan nilai rata-rata pH 5,76, kandungan air 5,5% dan daya buih 47%. Tidak ada perbedaan nilai pH, kandungan air dan daya buih tanpa dan dengan penggunaan ragi tape sampai 1% pada tepung kuning telur dari limbah penetasan, tetapi rendemen menurun pada perlakuan penambahan ragi tape 0,25% dan 0,5% dibanding tanpa penambahan ragi tape.

Kata kunci: Kualitas Fisik, Limbah Penetasan, Ragi Tape, Tepung Kuning Telur