Artikel Review: Aplikasi Teknologi Plasma Telur Ayam  Application Of Plasma Technology Of Chicken Egg

Rizki Ria Ramadhani

doi:10.14710/jtp.2024.36256

DOI: https://doi.org/10.14710/jtp.2024.36256

Artikel Review: Aplikasi Teknologi Plasma Telur Ayam Application Of Plasma Technology Of Chicken Egg

*Rizki Ria Ramadhani - Department Of Chemical Engineering, Universitas Negeri Semarang, Kampus Sekaran, Gunungpati, Kota Semarang, Jawa Tengah, Indonesia 50229, Indonesia

Received: 10 Oct 2022; Published: 30 Jun 2024.

Editor(s): Siti Susanti, Ph.D

under http://creativecommons.org/licenses/by-nc/4.0.

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Abstract

Review ini bertujuan untuk memberikan informasi mengenai pemanfaatan penggunaan Teknologi Dielectric Barrier Discharge-UV Plasma terhadap sifat fisik dan kimia telur ayam. Aplikasi teknologi plasma sangat baik untuk diterapkan untuk menjaga kandungan gizi telur, dikarenakan sifat telur yang rentan kerusakan maka diperlukan teknologi alternatif untuk mengawetkan telur segar dengan cara inaktivasi bakteri dan mencegah kontaminasi pada telur segar, yaitu dengan menggunakan Dielectric Barrier Discharge-UV Plasma. (DBD) UV Plasma sebagai teknologi pengawet telur ayam dinilai dapat mempertahankan sifat fisik (Haugh unit dan indeks kuning telur), sifat kimia (pH kuning telur, pH albumen, dan nutrisi telur) pada 0, 5, 7, 11, dan 14 hari.

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Keywords: Telur Ayam, DBD UV Plasma, Sifat Fisik, Sifat Kimia

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Section: Artikel Penelitian

Language : ID

In Vol 8, No 1 (2024)

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