Pengaruh Suhu dan Lama Penyimpanan Telur terhadap Kualitas Telur Ayam Ras (Gallus L) di Instalasi Gizi RSUP Dr Kariadi Semarang

Abstract

Chicken eggs are easily damaged, therefore it is necessary to pay attention to the duration and temperature of egg storage, so that the quality of the eggs is maintained. The purpose of this study was to determine the effect of temperature and egg storage time on the quality of broiler eggs (Gallus L). This research is a quantitative experimental research with pretest-posttest with control design. The number of samples was 36 eggs (Gallus L) divided into 12 groups. Before being used for research the eggs are put into water, if the eggs sink, the egg condition is very good and used as a sample. After the eggs are stored the eggs are again checked for quality by drowning in water. In addition, the quality of the eggs is examined, whether the eggs are of AA, A or B grade quality. The results showed based on the location of white and egg yolks, 14 eggs (38.87%) grade AA, 16 eggs (44.44%) grade A, and 6 eggs (16.66%) grade B. Results of statistical tests were obtained p value = 0.000 (<0.05), so it can be concluded that 12 treatments were given, giving different reactions to the quality of broiler eggs (Gallus L). The conclusion in this study was that the quality of eggs remained in good condition / AA grade stored for a maximum of 1 day at room temperature (27^oC), temperature 4^oC - 10^oC, temperature> 10^oC and a maximum of 3 days at 4^oC - 10^oC, if more than that time then the quality of eggs will decline to grade A or B, but it is still suitable for consumption.