pengaruh perendaman menggunakan tepung daun teh, daun salam, dan daun jambu biji terhadap kualitas fisik telur itik

This study aimed to determine the effect of immersing Mojosari duck
eggs in solutions of tea leaf powder, bay leaf powder, and guava leaf powder on
the physical quality of the eggs. The material used in this study was 200 one-day
old Mojosari duck eggs with an average weight of 69.33 ± 4.76 grams. The
experimental method used was a Completely Randomized Design (CRD) with 4
treatments and 5 replications. The treatments consisted of P0 = control (no
immersion), P1 = immersion using tea leaf powder, P2 = immersion using bay leaf
powder, and P3 = immersion using guava leaf powder. The observed variables
included Air Cell (AC), Yolk Color (YC), pH, Albumen Index (AI), Yolk Index
(YI), and Haugh Unit (HU). The obtained data were analyzed using Analysis of
Variance (ANOVA). If a significant effect was found, it was followed by Duncan's
test. The results showed the Haugh Unit for P0 was 48.94; P1 was 53.86; P2 was
50.16; P3 was 74.14. The Air Cell for P0 was 1.12; P1 was 0.84; P2 was 1.02; P3
was 0.36. The Yolk Index for P0 was 0.12; P1 was 0.22; P2 was 0.18; P3 was 0.28.
The Albumen Index for P0 was 0.049; P1 was 0.048; P2 was 0.047; P3 was 0.064.
The Yolk Color for P0 was 11.6; P1 was 13.2; P2 was 12.8; P3 was 14.2. The pH
for P0 was 9.08; P1 was 8.24; P2 was 8.42; P3 was 8.09. In conclusion, the
immersion of duck eggs in solutions of tea leaf, bay leaf, and guava leaf powder
was able to maintain the quality of the Haugh Unit and Air Cell, but it was not yet
effective in maintaining the Yolk Index, Albumen Index, Yolk Color, and pH of
the duck eggs.