Analisis Pengaruh Suhu dan Durasi Penyimpanan terhadap Indeks Yolk dan Albumen Telur

Muhammad Rifqi Ismiraj, Lia Apriliyani, Dani Garnida, Asri Wulansari

Abstract


Kualitas internal telur mengalami penurunan seiring waktu, dipengaruhi oleh suhu dan lama penyimpanan. Penelitian ini bertujuan untuk mengetahui pengaruh berbagai suhu dan durasi penyimpanan terhadap indeks kuning telur (IKT) dan indeks putih telur (IPT) pada telur ayam petelur strain ISA Brown. Sebanyak 240 butir telur dari ayam petelur berumur 20 minggu disimpan dalam dua kondisi suhu: suhu ruang (25–30 °C) dan suhu refrigerator (7 °C) dengan durasi penyimpanan yang bervariasi. Penyimpanan pada suhu ruang dilakukan selama 1, 5, 10, dan 15 hari, sedangkan penyimpanan dalam refrigerator dilakukan selama 1, 15, 30, dan 45 hari. IKT dan IPT diukur menggunakan prosedur standar, dan data dianalisis menggunakan ANOVA, uji lanjut Duncan, ukuran efek (partial eta-squared), regresi (dengan waktu sebagai prediktor kontinyu), MANOVA, dan analisis korelasi. Perlakuan berpengaruh signifikan terhadap IKT dan IPT (p < 0.05). Analisis ANOVA satu arah menunjukkan nilai partial eta-squared (ηp²) sebesar 0,888 untuk IKT dan 0,971 untuk IPT, yang menunjukkan bahwa perlakuan menjelaskan sebagian besar variasi yang terjadi. Analisis regresi menunjukkan bahwa penurunan IKT terjadi lebih cepat pada penyimpanan suhu ruang (slope ≈ −0,0102/hari) dibandingkan dengan penyimpanan di refrigerator (slope ≈ −0,0020/hari). MANOVA menunjukkan adanya pengaruh utama dan interaksi yang signifikan antara suhu dan durasi penyimpanan terhadap kedua indeks telur. Analisis korelasi menunjukkan hubungan positif yang sangat kuat (r ≈ 0,986) antara IKT dan IPT di semua perlakuan. Suhu dan lama penyimpanan memiliki pengaruh yang signifikan terhadap kualitas telur, di mana penyimpanan dalam refrigerator secara signifikan memperlambat penurunan kualitas kuning dan putih telur. Hasil penelitian ini mendukung rekomendasi penyimpanan telur dalam kondisi dingin untuk mempertahankan kualitas telur dalam jangka waktu yang lebih lama.


Keywords


Kualitas Telur, Indeks Kuning Telur, Indeks Putih Telur, Suhu Penyimpanan, Lama Penyimpanan, ISA Brown, MANOVA, Regresi, Partial Eta-Squared.

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DOI: https://doi.org/10.24198/jsdh.v5i1.61158

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