KUALITAS TELUR AYAM ARAB KONSUMSI DAN PERUBAHAN MUTUNYA SELAMA PENYIMPANAN PADA SUHU YANG BERBEDA (Quality Changes of Arabian Chicken Table Eggs During Storage at Different Temperatures)
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Herwin Pisestyani(1*)
IPB University
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Erlangga Putra Wijaya(2)
IPB University
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Ekowati Handharyani(3)
IPB University
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Denny Widaya Lukman(4)
IPB University
(*) Corresponding Author
Abstract
The quality of Arabic Chicken table eggs (Gallus turcicus) and changes in quality during storage at room temperature (25–27 °C) and refrigerated temperature (4–7 °C) were evaluated. A total of 200 fresh eggs obtained from Arabic laying hens at peak production (30–40 weeks of age) were assigned to two storage temperature groups. Measurements were performed on days 0, 5, 10, 15, 20, 25, 30, 35, 40, and 45, using five eggs per group at each sampling time. External quality (egg weight and air cell height) and internal quality (yolk index, albumen index, and Haugh Unit) parameters were determined. Data were analyzed using two-way analysis of variance (ANOVA) to assess the effects of storage temperature, storage duration, and their interaction, followed by Tukey's post hoc test. Storage temperature, storage duration, and their interaction were found to have significant effects (P < 0.05) on air cell height, yolk index, and Haugh Unit. A significant temperature–time interaction indicated that the rate of egg quality deterioration depended on both storage temperature and storage duration. Eggs stored at room temperature exhibited faster quality deterioration, which was detected as early as day 10 of storage, as evidenced by decreased yolk index and Haugh Unit values and increased air cell height. In contrast, eggs stored under refrigerated conditions showed greater stability, with internal quality maintained until days 40–45 of storage. Overall, refrigerated storage was more effective than room-temperature storage in maintaining the quality of Arabic chicken table eggs.
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References
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Saputra, R., Septinova, D., & Kurtini, T. (2015). Pengaruh lama penyimpanan dan warna kerabang terhadap kualitas internal telur ayam ras. Jurnal Ilmiah Peternakan Terpadu, 3(1), 75-80. https://doi.org/10.23960/jipt.v3i1.p%25p
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[USDA] United States Department of Agriculture. (2000). Egg Grading Manual. Federal Crop Insurance Corporation (FCIC), Washington DC.
Widyantara, P.R.A., Dewi, G.A.M.K., & Ariana, I.N.T. (2017). Pengaruh lama penyimpanan terhadap kualitas telur konsumsi Ayam Kampung dan Ayam Lohman Brown. Majalah Ilmiah Peternakan, 20(1), 5–11. https://doi.org/10.24843/MIP.2017.v20.i01.p02
Yamak, U.S., Sarica, M., Erensoy, K., & Ayhan, V. (2021). The effects of storage conditions on quality changes of table eggs. Journal of Consumer Protection and Food Safety, 16(1), 71–81. https://doi.org/10.1007/s00003-020-01299-6
Yumna, M., Zakaria, A., & Nurgiartiningsih, V.M.A. (2013). Kuantitas dan kualitas telur Ayam Arab (Gallus turcicus) silver dan gold. Jurnal Ilmu-Ilmu Peternakan, 23(2), 19–24.
Akyurek, H, & Okur, A.A. (2009). Effect of storage time, temperature and hen age on egg quality in free-range layer hens. Journal of Animal and Veterinary Advances, 8(10), 1953–1958.
Argo, L.B., Tristiarti, T., & Mangisah, I. (2013). Kualitas fisik telur Ayam Arab petelur fase I dengan berbagai level Azolla microphylla. Animal Agriculture Journal, 2(1), 445–457.
Astomo, W., Septinova, D., & Kurtini, T. (2016). Pengaruh sex ratio Ayam Arab terhadap fertilitas, daya tetas, dan bobot tetas. Jurnal Ilmiah Peternakan Terpadu, 4(1), 6-12. https://doi.org/10.23960/jipt.v4i1.p%25p
Ayu, M.D. (2012). Karakteristik kualitas telur tetas dan perkembangan tulang belakang (somite) embrio Ayam Arab pada umur telur yang berbeda. [Skripsi]. Bogor (ID): IPB University.
Barutu, E.M.S. (2016). Kualitas dan masa simpan telur ayam konsumsi pada suhu ruang. [Skripsi]. Bogor (ID): IPB University.
[BSN] Badan Standardisasi Nasional. (2023). SNI Nomor 3962:2023 tentang Telur Ayam Konsumsi. Jakarta: Badan Standardisasi Nasional.
Caner, C., & Yüceer, M. (2015). Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage. Poultry Science, 94(7), 1665–1677. https://doi.org/10.3382/ps/pev102
Djaelani, M.A. (2018). Kualitas telur puyuh Jepang (Coturnix coturnix japonica L.) berdasarkan variabel pH telur, indeks kuning telur (IKT) dan indeks putih telur (IPT) setelah penyimpanan yang dilakukan perendaman pada air kapur sebelum penyimpanan. Bioma: Berkala Ilmiah Biologi, 20(1), 31–34. https://doi.org/10.14710/bioma.20.1.31-34
Febria, M., Garnida, D., Asmara, I.Y., & Hidayat, D. (2022). Evaluasi Haugh Unit (HU) dan indeks albumen dengan menggunakan gelombang ultrasonik pada telur ayam ras. Jurnal Produksi Ternak Terapan (JPTT), 3(1), 33–40. https://doi.org/10.24198/jptt.v3i1.37916
Fresli, J., Rita, W., & Hidayah, N. (2019). Evaluasi kualitas telur Itik Talang benih dengan jenis daun dan lama penyimpanan yang berbeda. Jurnal Ilmu dan Teknologi Peternakan Tropis, 6(3), 294–299. https://doi.org/10.33772/jitro.v6i3.6382
Ghassani, A.A. (2023). Kualitas telur ayam konsumsi yang diletakkan di rak telur pada penyimpanan suhu ruang dan refrigerator. [Skripsi]. Bogor (ID): IPB University.
Handarini, R., & Haryanto, A.P. (2023). Internal Kualitas internal dan eksternal telur ayam lokal yang diinseminasi buatan menggunakan mikropipet. Agrivet: Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner), 11(2), 200–206. https://doi.org/10.31949/agrivet.v11i2.6790
Hartono, T.A., Puger, A.W., & Nuriyasa, I.M. (2014). Kualitas telur lima jenis ayam kampung yang memiliki warna bulu berbeda. Peternakan Tropika, 2(2), 153–162.
Indra, G.K., Achmanu, A., & Nurgiartiningsih, A. (2013). Performans produksi Ayam Arab (Gallus turcicus) berdasarkan warna bulu. Ternak Tropika Journal of Tropical Animal Production, 14(1), 8–14.
Jazil, N., Hintono, A., & Mulyani, S. (2013). Penurunan kualitas telur ayam ras dengan intensitas warna coklat kerabang berbeda selama penyimpanan. Jurnal Aplikasi Teknologi Pangan, 2(1), 4347.
Jones, D.R., Ward, G.E., Regmi, P., & Karcher, D.M. (2018). Impact of egg handling and conditions during extended storage on egg quality. Poultry Science, 97(2), 716–723. https://doi.org/10.3382/ps/pex351
Kumari, A., Tripathi, U.K., Maurya, V., & Kumar, M. (2020). Internal quality changes in eggs during storage. International Journal of Science, Environment and Technology, 9(4), 615–624.
Lee, M.H., Cho, E.J., Choi, E.S., & Sohn, S.H. (2016). The effect of storage period and temperature on egg quality in commercial eggs. Korean Journal of Poultry Science, 43(1), 31–38. https://doi.org/10.5536/KJPS.2016.43.1.31
Luo, W., Xue, H., Xiong, C., Li, J., Tu, Y., & Zhao, Y. (2020). Effects of temperature on quality of preserved eggs during storage. Poultry Science, 99(6), 3144–3157. https://doi.org/10.1016/j.psj.2020.01.020
Marlya, O., Kususiyah, K., & Kaharuddin, D. (2021). Kualitas fisik telur Ayam Arab, Ayam Kampung, dan Ayam Ketarras serta akseptabilitas telur Ayam Ketarras setara telur Ayam Kampung. Buletin Peternakan Tropis, 2(2), 103-111. https://doi.org/10.31186/bpt.2.2.103-111
Muchammad, S., & Moeis, E.M. (2021). Pengaruh perbedaan suhu dan lama penyimpanan terhadap kualitas fisik telur ayam ras. AVES: Jurnal Ilmu Peternakan, 15(1): 1–7. https://doi.org/10.35457/aves.v15i1.1791
Narushin, V.G., Romanov, M.N., & Griffin, D.K. (2021). A novel egg quality index as an alternative to Haugh Unit score. Journal of Food Engineering, 289: 110176. https://doi.org/10.1016/j.jfoodeng.2020.110176
Nasution, S., Kusumaningtyas, E., Faridah, D.N., & Kusumaningrum, H.D. (2019). Lisozim dari putih telur ayam sebagai agen antibakterial. Wartazoa, 28(4), 175–188. https://doi.org/10.14334/wartazoa.v28i4.1882
Nova, I., Kurtini, T., & Wanniatie, V. (2014). Pengaruh lama penyimpanan terhadap kualitas internal telur ayam ras pada fase produksi pertama. Jurnal Ilmiah Peternakan Terpadu, 2(2), 16-21. https://doi.org/10.23960/jipt.v2i2.p%25p
Pagala, M.A., Bain, A., & Surajat, A. (2018). Pengaruh penambahan tepung daun Indigofera zollingeriana dalam ransum terhadap produksi dan berat telur Ayam Arab. Jitro, 5(1), 51–61. https://doi.org/10.33772/jitro.v5i1.5062
Prasetia, B.T. (2022). Kualitas internal telur ayam ras konsumsi dan telur ayam ras tetas pada lama simpan yang berbeda. [Skripsi]. Lampung (ID): Universitas Lampung.
Purdiyanto, J. (2018). Pengaruh lama simpan telur itik terhadap penurunan berat, indeks kuning telur (IKT), dan Haugh Unit (HU). Maduranch: Jurnal Ilmu Peternakan dan Ilmu Agribisnis, 3(1), 23–28. https://doi.org/10.53712/maduranch.v3i1.343
Rebecca, S. (2016). Kualitas fisik telur ayam berdasarkan perbedaan umur induk dan lama penyimpanan telur pada suhu ruang. [Skripsi]. Bogor (ID): IPB University.
Saddat, N., & Adrizal. (2009). Pengaruh pemberian level protein-energi ransum yang berbeda terhadap kualitas telur ayam buras. Seminar Nasional Teknologi Peternakan dan Veteriner. Bogor: Pusat Penelitian dan Pengembangan Peternakan. Halaman 613618.
Saili, T., Nafiu, L.O., Bain, A., Asminaya, N.S., Badaruddin, R., & Lestari, Y. (2024). Quality characteristics of eggs-derived superior native chicken in Kendari city. In Technological Innovations in Tropical Livestock Development for Environmental Sustainability and Food Security (pp. 54–60). CRC Press.
Saputra, R., Septinova, D., & Kurtini, T. (2015). Pengaruh lama penyimpanan dan warna kerabang terhadap kualitas internal telur ayam ras. Jurnal Ilmiah Peternakan Terpadu, 3(1), 75-80. https://doi.org/10.23960/jipt.v3i1.p%25p
Sodak, J.F. (2011). Karakteristik fisik dan kimia telur Ayam Arab pada dua peternakan di Kabupaten Tulungagung, Jawa Timur. [Skripsi]. Bogor (ID): IPB University.
Tamzil, M.H. (2018). Sistem produksi dan produktivitas Ayam Arab yang dipelihara sebagai penghasil daging: Studi kasus pada peternakan rakyat di Desa Mantang Lombok Tengah. Jurnal Ilmu dan Teknologi Peternakan Indonesia (JITPI), 4(1), 231–237. https://doi.org/10.29303/jitpi.v3i1.35
Trinitariyani, P., Winarso, A., & Detha, A.I.R. (2023). Pengaruh suhu dan lama penyimpanan pada kualitas fisik dan mikrobiologis telur ayam ras. Jurnal Veteriner Nusantara, 6(2), 306–316. https://doi.org/10.35508/jvn.v6i2.8378
[USDA] United States Department of Agriculture. (2000). Egg Grading Manual. Federal Crop Insurance Corporation (FCIC), Washington DC.
Widyantara, P.R.A., Dewi, G.A.M.K., & Ariana, I.N.T. (2017). Pengaruh lama penyimpanan terhadap kualitas telur konsumsi Ayam Kampung dan Ayam Lohman Brown. Majalah Ilmiah Peternakan, 20(1), 5–11. https://doi.org/10.24843/MIP.2017.v20.i01.p02
Yamak, U.S., Sarica, M., Erensoy, K., & Ayhan, V. (2021). The effects of storage conditions on quality changes of table eggs. Journal of Consumer Protection and Food Safety, 16(1), 71–81. https://doi.org/10.1007/s00003-020-01299-6
Yumna, M., Zakaria, A., & Nurgiartiningsih, V.M.A. (2013). Kuantitas dan kualitas telur Ayam Arab (Gallus turcicus) silver dan gold. Jurnal Ilmu-Ilmu Peternakan, 23(2), 19–24.
Published
2026-06-21
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Pisestyani, H., Wijaya, E., Handharyani, E., & Lukman, D. (2026). KUALITAS TELUR AYAM ARAB KONSUMSI DAN PERUBAHAN MUTUNYA SELAMA PENYIMPANAN PADA SUHU YANG BERBEDA (Quality Changes of Arabian Chicken Table Eggs During Storage at Different Temperatures). JURNAL NUKLEUS PETERNAKAN, 13(1), 64-78. Retrieved from https://ejurnal.undana.ac.id/index.php/nukleus/article/view/24992
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