The Effect of Storage Time on the Internal Quality of Chicken Eggs in the Second Phase in PS. Mandalan Jaya, Malang Regency

Abstract

This study aimed to determine the effect of storage time on the internal quality of Hy-Line strain chicken eggs in the second phase of chicken production. The research method used was a field and laboratory experiment with a completely randomized design (CRD). The research treatments included egg storage time: P0: 0 days, P1: 5 days; P2: 10 days; P3: 15 days. Each treatment was repeated 5 times. Each replication unit is 10 eggs. The research variables included: egg white index, egg yolk index, egg yolk color, and egg pH. Research data were analyzed using ANOVA if there were differences between treatments, then continued with Duncan's Multiple Distance Test. The results showed that the highest egg white index was at storage time P0 (0 days) = 0.09 ± 0.02; P1 (5 days) = 0.08 ± 0.01; P2 (10 days) = 0.05 ± 0.02 and P3 (15 days) = 0.04 ± 0.02. The highest egg yolk index was at storage time of P0 (0 days) = 0.41 ± 0.04; P1 (5 days) = 0.34 ± 0.02; P2 (10 days) = 0.28 ± 0.03 and P3 (15 days) with the lowest mean of 0.27 ± 0.03. The highest egg yolk color was found in the storage time of P0 (0 days) = 9±0.71; P2 (10 days) = 8.6 ± 0.13; P1 (5 days) = 8.2±0.447; P3 (15 days) with the lowest mean of 5.9±1.140. The highest egg pH was in the P3 treatment (15 days) = 6.898±0.162; P2 (10 days) = 6.548 ± 1.27 while in the long storage treatment P1. 5 days and P0. 0 days ranged between 6.438±0.206 and 6.43±0.147. It can be concluded that the internal quality of the Hy-Line strain of chicken eggs in the second phase of production still meets the standards up to 15 days of storage at room temperature.