Peran Kunyit dan Lada Hitam untuk mempertahankan Kualitas Telur Selama Masa Penyimpanan

The Role of Turmeric and Black Pepper to Maintain The Quality of Eggs During the Storage Period

Abstract

The aim of the research was to see the benefits of turmeric powder and black pepper on the quality of eggs that had been stored for 14 days. The research used 50 KUB chickens with 5 treatments, consisting of 10 chickens for each treatment. The research treatments were: P0 = giving basal rations (rations without turmeric flour), P1 = giving rations with the addition of turmeric flour (0.4 gr/head/day) P2 = giving rations with the addition of turmeric flour (0.4 gr/head/day) Day ) and 1 Black Pepper Capsule (0.2gr/Head/Day) P3 = Giving Rations with the Addition of Turmeric Flour (0.4 gr/Head/Day) and 2 Black Pepper Capsules (0.4gr /Head/Day) P4 = Giving Rations with the addition of turmeric flour (0.4 gr/head/day) and 3 black pepper capsules (0.6 gr/head/day). The parameters measured were egg weight loss, pH, egg white index, haugh units, and air cavity. The results of the study showed that giving turmeric and black pepper could slow down the deterioration of eggs that had been stored for 14 days and showed a haugh unit value of 64.77 (grade A) with a pH that was still normal (7.4). The conclusion is that turmeric powder and black pepper have the potential to slow down egg damage during storage