Effect of Temperature and Storage Time on The Quality of Quail Egg (Coturnix coturnix japonica)

Siti Rani Ayuti, Monita Previa Alasa, Rastina Rastina, Hennivanda Hennivanda, Muhammad Hambal, Abbas Abbas

Abstract


Many people favor quail eggs because they contain good nutrients, and are easy to obtain at an affordable price. This research was conducted to study the effect of temperature and storage time on the quality of quail eggs. The samples in this study were 66 quail eggs which were divided into two groups, the first group (33 eggs) was stored at 27oC, and the second group (33 eggs) was kept at 5oC. This study used a completely randomized design with two factors, temperature and storage time. The observation was carried out on days 1, 7, 13, 19, 25, and 31 with triplicates. The parameters used in this study were air sac height, egg yolk index, white egg index, and Haugh Unit (HU). This study showed that temperature and storage time affected the quality of quail eggs. Eggs stored at 27oC showed a quality decrease indicated by higher air sac position, and lower egg yolk index and egg white index. Eggs kept at 5oC showed no significant degradation. The HU for both groups ranged between 76-81 which implied that the eggs had AA quality even after 31 days of storage.


Keywords


quail egg; temperature; egg yolk index; egg white index; quality

Full Text:

PDF

References


[SNI] Standart Nasional Indonesia. (2008). Telur Ayam Konsumsi. Badan standarisasi Nasional, Jakarta.

Alleoni, A. C. C. and A. J. Antunes, 2004. Albumen Foam Stability and Sovalbumin Contents in Eggs Coated with Whey Protein Concentrate. Universidade do norte do parana, UNOPAR, Londrina.

Argo, L. B., Tristiarti, dan I. Mangisah. 2013. Kualitas fisik telur ayam arab petelur fase I dengan berbagai level azolla microphylla. Animal Agricultural Journal, 2(4):445-457.

Bashir, L., Ossai, P. C., Shittu, O. K., Abubakar, A. N., Caleb, T. (2015). Comparison of the nutritional value of egg yolk and egg albumin from domestic chicken, guinea fowl and hybrid chicken. American journal of experimental agriculture, 6 (5):310- 316.

Cornelia, A., Suada, I. K dan Rudyanto, M. D. (2014). Perbedaan Daya Simpan Telur Ayam Ras Yang Dicelupkan Dan Tanpa Dicelupkan Larutan Kulit Manggis. Indonesia medicus veterinus, 3 (2):112-119.

Djaelani, M. A. (2016). Ukuran rongga udara, pH telur dan diameter putih telur, ayam ras (Gallus L.) setelah pencelupan dalam larutan rumput laut dan disimpanan beberapa waktu. Buletin anatomi dan fisiologi, 1(1):19-23.

Dudusola, I. O. (2010). Comparative evalution of internal and external qualities of eggs from quail and guinea fowl. International research journal of plant science, 1 (5):112-115.

Fibrianti, S. M., Suada, I. K dan Rudyanto, M. D. (2012). Kualitas Telur Ayam konsumsi Yang Dibersihkan Dan Tanpa Dibersihkan Selama Penyimpanan Suhu Kamar. Indonesia Medicus Veterinus, 1 (3):408-416.

Indrawan, I. G., I. M. Sukada, dan I. K. Suada. 2012. Kualitas telur dan pengetahuan masyarakat tentang penanganan telur di tingkat rumah tangga. Jurnal Indonesia Medicus Veterinus, 1 (5):607-620.

Jazil, N., A. Hitono, dan S. Mulyani. 2012. Penurunan kualitas telur ayam ras dengan intensitas warna coklat kerabang berbeda selama penyimpanan. Jurnal Aplikasi Teknologi Pangan 2(1): 43-47.

Kurnia, S. D., Prasono, K dan Kasiyati. (2012). Indeks kuning telur (IKT) dan haugh unit (HU) telur puyuh hasil pemeliharaan dengan pemberian kombinasi larutan mikromineral (Fe, Co, Cu, Zn) dan vitamin (A, B1, B12, C) sebagai drinking water. Buletin anatomo dan fisiologi, XX (2): 24-31.

Lestari, W. T., Tana, S Dan Indadianto, S. (2016). Indeks

Kuning Telur dan Nilai Haugh Unit Telur Puyuh (Coturnix coturnix japonica L.) Hasil Pemeliharaan dengan Penambahan Cahaya Monokromatik. Buletin anatomi dan fisiologi, 24 (1):42-49.

Lukito. G. A., A. Suwarastuti, dan A. Hintono. 2012. Pengaruh berbagai metode pengasinan terhadap kadar NaCl, kekenyalan dan tingkat kesukaan konsumen pada telur puyuh asin. Animal Agriculture Journal, 1(1): 829-838.

Luthfi, M., Nur, H dan Anggraeni. (2015). Pengaruh penambahan larutan ekstrak kunyit (Curcuma domestica) dalam air minum terhadap produksi telur burung puyuh (Coturnix coturnix japonica). Jurnal peternakan nusantara, 1 (2):81-88.

Nasution, A. S. (2017). Kualitas Telur Pertama Burung Puyuh (Coturnix coturnix javonica) Dengan PemberianTepung Daun Pepaya (Carica papaya L) Dalam Ransum. Jurnal peternakan, 1 (1):34-41.

Rahmawati, S., T. R. Setyawati, dan A. H. Yanti. 2014. Daya simpan dan kualitas telur ayam ras dilapisi minyak kelapa, kapur sirih dan ekstrak etanol kelopak rosella. Jurnal Protobiont, 3(1):55-60.

Suparyanti., Praseno, K. dan Saraswati, T. R. (2013). Indeks Kuning Telur (IKT) Dan Haugh Unit (HU) Telur Puyuh (Coturnix coturnix japonica) Setelah Penambahan Tepung Kunyit (Curcuma longa l.) Dan Tepung Ikan Pada Pakan. Jurnal biologi, 2 (3):67-75.

Wangti, S., Kusuma, H. S dan ulvie, Y. N. S. (2018). Pengaruh Suhu dan Lama Penyimpanan Telur terhadap Kualitas Telur Ayam Ras (Gallus L) di Instalasi Gizi RSUP Dr Kariadi Semarang. Prosiding Seminar Nasional Mahasiswa Unimus, Vol. 1: 247-254.

Winarno, F.G. dan S. Koswara. 2002. Telur: komposisi, penanganan dan pengolahannya. M-Brio Press. Bogor.




DOI: https://doi.org/10.21157/j.med.vet..v15i2.26918

Refbacks

  • There are currently no refbacks.


Copyright (c) 2022 by author and J. Med. Vet.

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Creative Commons License
J. Med. Vet. is licensed under a Creative Commons Attribution 4.0 International License.