schliessen

Filtern

 

Bibliotheken

The Addition of Bay Leaf Liquid (Syzygium polyanthum) Boiled in the Making of Salty Eggs to Egg Yolk Protein, Phenol Total and Flavonoids

The purpose of this research was to evaluate the effect of addition of boiled of bay leaf liquid on the salty egg. Variables were egg yolk protein, phenol total and flavonoids, and to find out the best treatment of addition of boiled of bay leaf liquid on the salty egg. The method used an experiment... Full description

Journal Title: Jurnal Ilmu dan Teknologi Hasil Ternak 01 March 2017, Vol.11(2), pp.23-27
Main Author: Ria Marsella
Other Authors: Imam Thohari , Lilik Eka Radiati
Format: Electronic Article Electronic Article
Language: ind
Subjects:
Quelle: Directory of Open Access Journals (DOAJ)
ID: ISSN: 1978-0303 ; E-ISSN: 2338-1620 ; DOI: 10.21776/ub.jitek.2016.011.02.3
Zum Text:
SendSend as email Add to Book BagAdd to Book Bag
Staff View
recordid: doaj_soai_doaj_org_article_8de0dc04f6544e43b1ae61fc69e655fb
title: The Addition of Bay Leaf Liquid (Syzygium polyanthum) Boiled in the Making of Salty Eggs to Egg Yolk Protein, Phenol Total and Flavonoids
format: Article
creator:
  • Ria Marsella
  • Imam Thohari
  • Lilik Eka Radiati
subjects:
  • Boiled Bay Leaf Liquid
  • Salt Eggs
  • Egg Yolk Protein
  • Phenol Total
  • Flavonoids
ispartof: Jurnal Ilmu dan Teknologi Hasil Ternak, 01 March 2017, Vol.11(2), pp.23-27
description: The purpose of this research was to evaluate the effect of addition of boiled of bay leaf liquid on the salty egg. Variables were egg yolk protein, phenol total and flavonoids, and to find out the best treatment of addition of boiled of bay leaf liquid on the salty egg. The method used an experiment with a complete randomized design, 5 treatments and 4 replication. The treatment were P0 (control), P1 (5% addition of boiled of bay leaf liquid), P2 (10% addition of boiled of bay leaf liquid), P3 (15% addition of boiled of bay leaf liquid), P4 (20% addition of boiled of bay leaf liquid). The research results showed that boiled of bay leaf liquid gave a significant different result in increasing the content of total phenols and flavonoid as for the egg yolk protein give effect not different real. 20% addition of boiled of bay leaf liquid was the best treatment reviewed from egg yolk protein 17.88±1.70 phenol total 0.064±0.003 and flavonoids 92.62±1.92 suggestion from this research was salted egg added boiled of bay leaf liquid with higher concentration to know the physical quality of salted eggs.
language: ind
source: Directory of Open Access Journals (DOAJ)
identifier: ISSN: 1978-0303 ; E-ISSN: 2338-1620 ; DOI: 10.21776/ub.jitek.2016.011.02.3
fulltext: fulltext_linktorsrc
issn:
  • 1978-0303
  • 19780303
  • 2338-1620
  • 23381620
url: Link


@attributes
ID457642847
RANK0.07
NO1
SEARCH_ENGINEprimo_central_multiple_fe
SEARCH_ENGINE_TYPEPrimo Central Search Engine
LOCALfalse
PrimoNMBib
record
control
sourcerecordidoai_doaj_org_article_8de0dc04f6544e43b1ae61fc69e655fb
sourceiddoaj_s
recordidTN_doaj_soai_doaj_org_article_8de0dc04f6544e43b1ae61fc69e655fb
sourcesystemOther
dbidDOA
display
typearticle
titleThe Addition of Bay Leaf Liquid (Syzygium polyanthum) Boiled in the Making of Salty Eggs to Egg Yolk Protein, Phenol Total and Flavonoids
creatorRia Marsella ; Imam Thohari ; Lilik Eka Radiati
ispartofJurnal Ilmu dan Teknologi Hasil Ternak, 01 March 2017, Vol.11(2), pp.23-27
identifier
subjectBoiled Bay Leaf Liquid ; Salt Eggs ; Egg Yolk Protein ; Phenol Total ; Flavonoids
descriptionThe purpose of this research was to evaluate the effect of addition of boiled of bay leaf liquid on the salty egg. Variables were egg yolk protein, phenol total and flavonoids, and to find out the best treatment of addition of boiled of bay leaf liquid on the salty egg. The method used an experiment with a complete randomized design, 5 treatments and 4 replication. The treatment were P0 (control), P1 (5% addition of boiled of bay leaf liquid), P2 (10% addition of boiled of bay leaf liquid), P3 (15% addition of boiled of bay leaf liquid), P4 (20% addition of boiled of bay leaf liquid). The research results showed that boiled of bay leaf liquid gave a significant different result in increasing the content of total phenols and flavonoid as for the egg yolk protein give effect not different real. 20% addition of boiled of bay leaf liquid was the best treatment reviewed from egg yolk protein 17.88±1.70 phenol total 0.064±0.003 and flavonoids 92.62±1.92 suggestion from this research was salted egg added boiled of bay leaf liquid with higher concentration to know the physical quality of salted eggs.
languageind
oafree_for_read
sourceDirectory of Open Access Journals (DOAJ)
lds50peer_reviewed
links
openurl$$Topenurl_article
openurlfulltext$$Topenurlfull_article
linktorsrc$$Uhttps://doaj.org/article/8de0dc04f6544e43b1ae61fc69e655fb$$EView_full_text_in_DOAJ
search
creatorcontrib
0Ria Marsella
1Imam Thohari
2Lilik Eka Radiati
titleThe Addition of Bay Leaf Liquid (Syzygium polyanthum) Boiled in the Making of Salty Eggs to Egg Yolk Protein, Phenol Total and Flavonoids
description

The purpose of this research was to evaluate the effect of addition of boiled of bay leaf liquid on the salty egg. Variables were egg yolk protein, phenol total and flavonoids, and to find out the best treatment of addition of boiled of bay leaf liquid on the salty egg. The method used an experiment with a complete randomized design, 5 treatments and 4 replication. The treatment were P0 (control), P1 (5% addition of boiled of bay leaf liquid), P2 (10% addition of boiled of bay leaf liquid), P3 (15% addition of boiled of bay leaf liquid), P4 (20% addition of boiled of bay leaf liquid). The research results showed that boiled of bay leaf liquid gave a significant different result in increasing the content of total phenols and flavonoid as for the egg yolk protein give effect not different real. 20% addition of boiled of bay leaf liquid was the best treatment reviewed from egg yolk protein 17.88±1.70 phenol total 0.064±0.003 and flavonoids 92.62±1.92 suggestion from this research was salted egg added boiled of bay leaf liquid with higher concentration to know the physical quality of salted eggs.

subject
0Boiled Bay Leaf Liquid
1Salt Eggs
2Egg Yolk Protein
3Phenol Total
4Flavonoids
general
0Indonesian
1University of Brawijaya
210.21776/ub.jitek.2016.011.02.3
3Directory of Open Access Journals (DOAJ)
sourceiddoaj_s
recordiddoaj_soai_doaj_org_article_8de0dc04f6544e43b1ae61fc69e655fb
issn
01978-0303
119780303
22338-1620
323381620
rsrctypearticle
creationdate2017
addtitleJurnal Ilmu dan Teknologi Hasil Ternak
searchscopedoaj1
scopedoaj1
lsr45$$EView_full_text_in_DOAJ
tmp01Directory of Open Access Journals (DOAJ)
tmp02DOA
startdate20170301
enddate20170301
lsr40Jurnal Ilmu dan Teknologi Hasil Ternak, 01 March 2017, Vol.11 (2), pp.23-27
doi10.21776/ub.jitek.2016.011.02.3
citationpf 23 pt 27 vol 11 issue 2
sort
titleThe Addition of Bay Leaf Liquid (Syzygium polyanthum) Boiled in the Making of Salty Eggs to Egg Yolk Protein, Phenol Total and Flavonoids
authorRia Marsella ; Imam Thohari ; Lilik Eka Radiati
creationdate20170301
lso0120170301
facets
frbrgroupid8619775856745585862
frbrtype5
newrecords20190102
languageind
topic
0Boiled Bay Leaf Liquid
1Salt Eggs
2Egg Yolk Protein
3Phenol Total
4Flavonoids
collectionDirectory of Open Access Journals (DOAJ)
prefilterarticles
rsrctypearticles
creatorcontrib
0Ria Marsella
1Imam Thohari
2Lilik Eka Radiati
jtitleJurnal Ilmu dan Teknologi Hasil Ternak
creationdate2017
toplevelpeer_reviewed
delivery
delcategoryRemote Search Resource
fulltextfulltext_linktorsrc
addata
au
0Ria Marsella
1Imam Thohari
2Lilik Eka Radiati
atitleThe Addition of Bay Leaf Liquid (Syzygium polyanthum) Boiled in the Making of Salty Eggs to Egg Yolk Protein, Phenol Total and Flavonoids
jtitleJurnal Ilmu dan Teknologi Hasil Ternak
risdate20170301
volume11
issue2
spage23
epage27
pages23-27
issn1978-0303
eissn2338-1620
formatjournal
genrearticle
ristypeJOUR
abstract

The purpose of this research was to evaluate the effect of addition of boiled of bay leaf liquid on the salty egg. Variables were egg yolk protein, phenol total and flavonoids, and to find out the best treatment of addition of boiled of bay leaf liquid on the salty egg. The method used an experiment with a complete randomized design, 5 treatments and 4 replication. The treatment were P0 (control), P1 (5% addition of boiled of bay leaf liquid), P2 (10% addition of boiled of bay leaf liquid), P3 (15% addition of boiled of bay leaf liquid), P4 (20% addition of boiled of bay leaf liquid). The research results showed that boiled of bay leaf liquid gave a significant different result in increasing the content of total phenols and flavonoid as for the egg yolk protein give effect not different real. 20% addition of boiled of bay leaf liquid was the best treatment reviewed from egg yolk protein 17.88±1.70 phenol total 0.064±0.003 and flavonoids 92.62±1.92 suggestion from this research was salted egg added boiled of bay leaf liquid with higher concentration to know the physical quality of salted eggs.

pubUniversity of Brawijaya
doi10.21776/ub.jitek.2016.011.02.3
urlhttps://doaj.org/article/8de0dc04f6544e43b1ae61fc69e655fb
oafree_for_read
date2017-03-01