Nama:siti jamilah

Matkul:bahasa inggris paralel 04

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Personal

THE EFFECT OF THE FREQUENCY OF COCONUT OIL AND COCONUT FREQUENCY

EGG TYPES AGAINST EGG INTERNAL QUALITY

By

Hamdan Arfani 1

ABSTRACT
In order to maintain the internal quality of eggs, preservation is necessary. One such effort is to coat the
eggs with heated coconut oil. Preserving eggs by coating coconut oil once on the eggshells can extend
the shelf life of up to 1 month. However, soothing egg shells with coconut oil more than 1 time there is
no information.

We conducted this research to see the effect of the frequency of coconut oil resurfacing and the type of
eggs in maintaining the internal quality of the eggs.

The eggs that we use are 72 eggs, consisting of 24 Arabic chicken eggs, 24 purebred chicken eggs, and
24 duck eggs. This research was conducted from July 2002 to September 2002. The research was
arranged in a completely randomized design with factorial patterns with treatment factors (1) the
frequency of coconut oil reloading (0,1,2,3 times); and factor (2) type of eggs (Arabic chicken eggs,
purebred chicken eggs, and duck eggs). The data tested for homogeneity and additivity were then
analyzed using Analysis of Variance at the 5% and / or 1% real levels. The follow-up test used is the
Duncan's Multiple Range Test.

The results showed that there was no interaction between the frequency of re-coating of coconut oil
and the type of egg with the internal quality of the egg (P )0.01). The frequency of overlaying had a
significant effect (P £ 0.01) on egg weight loss, but it did not significantly affect the egg white index, the
haugh value unit, and the yolk index (P³0.05). The decrease in egg weight with the frequency of re-
coating of coconut oil 2 times or 3 times was significant (P £ 0.05) smaller than that of 1 time reloading
or not re-serving.

Type of egg had a significant effect (P³0.05) on the egg white index and the unit value and had a very
significant effect (P £ 0.01) on the decrease in egg weight and egg yolk index. Duck eggs had an egg
white index and a significantly greater weight loss (P £ 0.05) than Arab chicken eggs and purebred
chicken eggs. Duck eggs and chicken eggs were not significantly different (P³0.01) on the unit value and
egg yolk index, namely an average of 77.78 (AA quality) and 0.34 and significantly different (P £ 0.05)
with eggs. Araubian chicken on the unit value and egg yolk index, namely 61.91 (quality B) and 0.14.
1.personal

We conducted this research to see the effect of the frequency of coconut oil resurfacing and the type of
eggs in maintaining the internal quality of the eggs.

The eggs that we use are 72 eggs, consisting of 24 Arabic chicken eggs, 24 purebred chicken eggs, and
24 duck eggs.

2.impersonal

This study aims to determine the effect of the frequency of re-coating of coconut oil and the type of
eggs in maintaining the internal quality of eggs.

The eggs used were 72 eggs, consisting of 24 arabic chicken eggs, 24 purebred chicken eggs, and 24 duck
eggs.