SIFAT FUNGSIONAL TELUR GENERASI KE-EMPAT HASIL PERSILANGAN AYAM MURUNG PANGGANG DAN MERAWANG BANGKA DENGAN AYAM KAMPUNG UNGGUL BALITBANGTAN

Azka Dhiwa Wikopratama, Prof. Dr. Ir. Nurliyani, M.S., IPM.

2026 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Telur merupakan bahan pangan yang memiliki kandungan gizi tinggi dan harga yang relatif terjangkau dibandingkan sumber protein hewani lainnya. Penelitian ini bertujuan untuk mengevaluasi sifat fungsional telur generasi keempat (F4) hasil persilangan ayam Murung Panggang dan Merawang Bangka dengan ayam Kampung Unggul Balitbangtan Bogor dan Jatinom. Parameter yang diamati meliputi sifat buih putih telur (kapasitas buih, kepadatan buih, dan stabilitas buih), sifat emulsi kuning telur (kapasitas dan stabilitas emulsi), serta sifat gel putih telur yang diukur melalui daya ikat air. Penelitian menggunakan telur umur simpan 0 hari dengan tiga perlakuan dan enam ulangan. Data dianalisis menggunakan One Way ANOVA dan dilanjutkan dengan Duncan’s Multiple Range Test (DMRT) pada taraf signifikansi 5%, apabila didapat hasil abnormal pada uji normalitas dilanjutkan dengan menggunakan Kruskal Wallis dan apabila didapat hasil yang tidak homogen pada uji homogenitas dilanjutkan dengan menggunakan Levene’s Test. Hasil penelitian menunjukkan bahwa jenis persilangan ayam berpengaruh nyata (P<0>0,05) terhadap stabilitas buih, kapasitas emulsi, dan stabilitas emulsi. Rerata kapasitas buih berkisar antara 335,33–375,36%, kepadatan buih 23,10–26,44 mg/mL, stabilitas buih 45,87–48,03%, daya ikat air 66,37–72,22%, kapasitas emulsi 5,71–6,21 mL oil/g yolk, dan stabilitas emulsi 0,033–0,043 mL/menit, juga didapatkan hasil yang abnormal pada stabilitas emulsi dan hasil yang tidak homogen pada stabilitas emulsi. Kesimpulannya, telur dari ayam F4-5 hasil persilangan KUB Bogor dengan Merawang Bangka menunjukkan sifat fungsional terbaik berdasarkan nilai buih, daya ikat air, dan kapasitas emulsi.

Eggs are a highly nutritious food source and are relatively more affordable than other animal protein sources. This study aimed to evaluate the functional properties of fourth-generation (F4) eggs produced from crossbreeding Murung Panggang and Merawang Bangka chickens with Kampung Unggul Balitbangtan (KUB) chickens from Bogor and Jatinom. The observed parameters included egg white foaming properties (foam capacity, foam density, and foam stability), egg yolk emulsifying properties (emulsifying capacity and emulsion stability), and egg white gel properties measured by water-holding capacity. Fresh eggs (0-day storage) were used in this study with three treatments and six replications. Data were analyzed using One-Way Analysis of Variance (One-Way ANOVA) followed by Duncan's Multiple Range Test (DMRT) at a 5% significance level. Data that did not meet the normality assumption were further analyzed using the Kruskal–Wallis test, while homogeneity of variance was evaluated using Levene's test. The results showed that the chicken crossbreeding type significantly affected (P < 0> 0.05) on foam stability, emulsifying capacity, and emulsion stability. The average foam capacity ranged from 335.33–375.36%, foam density from 23.10–26.44 mg/mL, foam stability from 45.87–48.03%, water-holding capacity from 66.37–72.22%, emulsifying capacity from 5.71–6.21 mL oil/g yolk, and emulsion stability from 0.033–0.043 mL/min. The normality test indicated that the emulsion stability did not meet the normality assumption, while the homogeneity test indicated non-homogeneous variance for foam density. In conclusion, eggs from the F4-5 crossbreed (KUB Bogor × Merawang Bangka) exhibited the best functional properties based on foam characteristics, water-holding capacity, and emulsifying capacity.

Kata Kunci : Telur ayam lokal, KUB, Merawang Bangka, Murung Panggang, Sifat fungsional