iii

DAFTAR ISI

HALAMAN JUDUL................................................................................................ i
HALAMANAN PENGESAHAN ........................................................................... ii
DAFTAR ISI .......................................................................................................... iii
DAFTAR TABEL .................................................................................................. iv
DAFTAR GAMBAR ............................................................................................. iv
1. PENDAHULUAN .............................................................................................. 1
1.1 Latar Belakang .................................................................................. 1
1.2 Rumusan Masalah ................................................................................ .3
1.3 Tujuan Penelitian .................................................................................. 3
1.4 Manfaat Penelitian ............................................................................... 3
1.4.1 Manfaat Pengembangan Ilmu...................................................... 3
1.4.2 Manfaat Aplikasi ......................................................................... 3
1.5 Hipotesis................................................................................................ 3
1.6 Keaslian Penelitian ................................................................................ 3
2. TINJAUAN PUSTAKA...................................................................................... 4
2.1 Defenisi Telur........................................................................................ 4
2.1.1 Struktur Telur ............................................................................... 5
2.1.2 Sifat-Sifat Telur ............................................................................ 8
2.1.3 Kualitas Telur ............................................................................... 8
2.1.4 Kontaminasi Telur ........................................................................ 9
2.1.5 Kerusakan Telur ........................................................................... 9
2.1.6 Telur Busuk ................................................................................ 10
2.1.7 Pengawetan Telur ....................................................................... 10
2.2 Telur Itik.............................................................................................. 11
2.3 Telur Asin ........................................................................................... 11
2.4 Tumbuhan Jambu Biji (Psidium Guajava L.) ....................... ..13
2.4.1 Uraian Tumbuhan Jambu Biji .................................................... 13
2.4.2 Morfologi Tumbuhan Jambu Biji .............................................. 13
2.4.3 Kandungan Kimia Daun Jambu Biji .......................................... 14
2.4.4 Manfaat Tumbuhan Jambu Biji.................................................. 15
2.5 Ekstrak Daun Jambu Biji (Psidium guajava L.) ................................. 15
2.5.1 Ekstraksi Simplisia .................................................................... 15
2.5.2 Metode Maserasi ....................................................................... 16
2.6 Pengawetan Telur dengan Menggunakan
Ekstrak Daun Jambu Biji.................................................................... 17
2.7 Uji Organoleptik.................................................................................. 18
3. MATERI DAN METODE PENELITIAN ....................................................... 20
3.1 Lokasi dan Waktu Penelitian ............................................................ 20
3.2 Desain Penelitian ............................................................................... 20
3.3 Alat dan Bahan .................................................................................. 20
3.4 Sampel Penelitian .............................................................................. 20
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3.5 Prosedur Penelitian ............................................................................ 21

3.5.1 Preparasi Bahan ........................................................................ 21
3.5.2 Pembuatan Simplisia Daun Jambu Biji .................................... 21
3.5.3 Pembuatan Adonan Pasta Pengasinan ...................................... 21
3.5.4 Pembuatan Telur Asin .............................................................. 22
3.5.5 Uji Organoleptik ....................................................................... 22
3.6 Metode Analisis ................................................................................. 22
3.7 Alur Penelitian ................................................................................... 23
KUESIONER ........................................................................................................ 24
DAFTAR PUSTAKA ........................................................................................... 25

DAFTAR TABEL

Tabel 1. Perbandingan bahan penyusun dari kulit,

albumin, dan kuning telur ........................................................................ 7
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Tabel 2. Jumlah kandungan tanin yang berbeda sesuai dengan tipenya .............. 14
Tabel 3. Konstanta Dialektrikum pelarut organik ................................................. 16
Tabel 4. Skor skala Hedonik dalam pengujian sensoris telur asin ........................ 22

DAFTAR GAMBAR

Gambar 1. Struktur Telur ........................................................................................ 5

Gambar 2. Daun Jambu Biji .................................................................................. 14