Pengaruh Kadar Gula dan Suhu terhadap Kandungan Gula di dalam Telur Ayam Ras Setelah Perendaman di Larutan Gula

Authors

  • Mutiara Nur Aisah Universitas Lampung
  • Tamrin Tamrin Universitas Lampung
  • Muhammad Amin Universitas Lampung
  • Sapto Kuncoro Universitas Lampung

DOI:

https://doi.org/10.23960/jabe.v1i4.6531
Abstract View: 1473

Abstract

Making sweet chicken eggs using a sugar solution takes 5 days. This study aims to study the effect of the concentration of the sugar solution and the immersion temperature level on the sugar content in broiler eggs after soaking. This study was designed using a Factorial Completely Randomized Design (CRD) consisting of 2 factors, namely the concentration of sugar solution (15%, 20%, and 25%) and temperature (40 oC, 50 oC, 60 oC, and 70 oC) respectively. Based on this research, each treatment was soaked for 120 hours and repeated three times. The results of this study indicate that the concentration and temperature of immersion affect the sugar content and organoleptic content of sweet chicken eggs. The higher the concentration given, the higher the total sugar content produced in sweet chicken eggs and the higher the immersion temperature, the faster the diffusion of sugar into the eggs.

 

Keywods: diffusion, sugar concentration, Sweet egg, temperature.

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References

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Published

2022-12-03

How to Cite

Aisah, M. N., Tamrin, T., Amin, M., & Kuncoro, S. (2022). Pengaruh Kadar Gula dan Suhu terhadap Kandungan Gula di dalam Telur Ayam Ras Setelah Perendaman di Larutan Gula. Jurnal Agricultural Biosystem Engineering, 1(4), 499–508. https://doi.org/10.23960/jabe.v1i4.6531

Issue

Vol. 1 No. 4 (2022): Desember 2022

Section

Articles

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