EVALUASI MIKROSTRUKTUR KULIT TELUR ITIK PASCA FORMULASI KHITOSAN-ASAP CAIR SELAMA PENGASINAN

  • MIWADA I N. S. Fakultas Peternakan Universitas Udayana, Denpasar Bali
  • M. HARTAWAN Fakultas Peternakan Universitas Udayana, Denpasar Bali
  • I K. SUKADA Fakultas Peternakan Universitas Udayana, Denpasar Bali

Abstract

This study aims at analyzing the ability of chitosan-formula liquid smoke to make innovation of curing times
with penetration through the pores of duckling egg shells on the process of salting. A completely randomized design
(CRD) was used with long curing treatment in 5, 10, 15, and 20 days. Besides, formula chitosan-liquid smoke with
20 g/l and 3% concentration were used in this experiment. The results showed that the curing of time up to 15 days
gave the highest score (P<0.05) with good criteria. The quality of chemical in a long curing times gave significant
differences (P<0.05) from indicators as of pH value, protein, and content of total phenol, and acids. The result
of SEM (Scanning Electron Microscope) showed that formulation of chitosan-liquid smoke could give effect to a
relatively open eggshells microstructure. It can be concluded that chitosan formulation with 20 g/l concentration
and 3% of liquid smoke concentration can be effective at 15 days curing time.

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Published
2018-02-28
How to Cite
I N. S., MIWADA; HARTAWAN, M.; SUKADA, I K.. EVALUASI MIKROSTRUKTUR KULIT TELUR ITIK PASCA FORMULASI KHITOSAN-ASAP CAIR SELAMA PENGASINAN. Majalah Ilmiah Peternakan, [S.l.], v. 21, n. 1, p. 14-17, feb. 2018. ISSN 2656-8373. Available at: <https://ojs.unud.ac.id/index.php/mip/article/view/41419>. Date accessed: 04 feb. 2023. doi: https://doi.org/10.24843/MIP.2018.v21.i01.p03.