Electronic Theses and Dissertation

Telur puyuh memiliki kandungan gizi cukup lengkap dan mudah diperoleh dengan harga relative murah sehingga digemari oleh masyarakat. Penelitian ini bertujuan mengetahui pengaruh suhu dan lama penyimpanan telur puyuh terhadap kualitas internal dan external. Sampel yang digunakan yaitu telur puyuh sejumlah 66 butir dimana 33 butir disimpan pada suhu ruang yaitu 27° C dan 33 butir disimpan pada suhu dingin yaitu 5° C. Rancangan yang digunakan adalah rancangan acak lengkap (RAL) dengan dua faktor perlakuan, yaitu suhu ruang dan suhu dingin dan waktu pengamatan yaitu hari ke-1, 4, 7, 10, 13, 16, 19, 22, 25, 28 dan 31 sebanyak tiga kali ulangan. Parameter yang diamati yaitu perendaman pada air garam, tinggi kantungahawa, indeks kuningatelur (IKT), indeks putih telur (IPT) dan Haugh Unit (HU) telur puyuh yang disimpan pada suhu pendingin dan suhu ruang. Hasil analisis sidik ragam menunjukkan bahwa suhu dan lama penyimpanan berpengaruh terhadap kualitas internal dan external telur puyuh. Jumlah nilai Haugh Unit (HU) telur puyuh yang diproleh sampai hari ke 31 berkisar sekitar 76 – 81 memiliki kualitas AA . Dapat disimpulkan bahwa suhu dan lamanya penyimpanan telur puyuh berpengaruh terhadap kualitas internal dan external.

Kata Kunci : telur puyuh, suhu, lama penyimpanan, kualitas internal dan external


Quail eggs are well-stocked and readily available at low, inexpensive prices that make them popular in the community. The research aimed at knowing the effects of temperature and long storage of quail eggs on internal and external qualities. The samples used are quail eggs of 66 grains, where 33 grains are stored at room temperature which is 27 grains c and 33 grains are stored at cold temperatures, 5 core c. A design used is a complete randomness (RAL) with two treatment factors, namely, room temperature and cold and time of observation on the 1st, 4, 7, 10, 13, 16, 19, 22, 25, 28 and 31 days. The parameters noted were substation in salt water, high bags, egg yolks (IKT), egg whites (IPT) and Haugh Units (HU) of quail eggs stored in cooling and space temperatures. Fingerprint analysis shows that the temperature and long storage are capable of affecting the internal and external quail eggs. Haugh Unit (HU) valued haugh units through the 31st day, with about 76-81, has AA quality. It is to be determined that the temperature and length of the storage of quail eggs are subject to internal and external qualities.

Keywords: quail eggs, temperature, long storage, internal and external qualites

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