Kualitas Telur Bermerek Khusus Dibandingkan dengan Telur Ayam Ras dan Buras

Apriyantono, Rossi R. (1999) Kualitas Telur Bermerek Khusus Dibandingkan dengan Telur Ayam Ras dan Buras. Project Report. Center for Research and Development of Nutrition and Food, NIHRD.

Abstract

Many branded eggs found in the marked claimed as low in cholesterol (Low Cholesterol Eggs, Golden Eggs), or claimed as high in omega-3 fatty acid content (Omega-3 Eggs), besides common domestic and layer chicken eggs. This brand trend attracted the consumer to buy. Nonetheless, there is a need to evaluate further on the quality they claimed besides the physical quality. The evaluation was done regarded of those 5 types of eggs on their outer measurements (shape abnormalities, size index, shell thickness); and inner measurement (Haugh Units, yolk color score). The results indicated that all egg types had normal appearance with size indexes of 1.24-1.38. The Haugh Units was around 28.7-67.3 and yolk color score was around 5.0-13.3. Based on those result, the zero week marketed eggs (group I) classified as A quality and the one week marketed eggs (group II) were B quality. The data on chemical analyses indicated that the omega-3 fatty acid content was significantly the highest (p<0.05) in Omega-3 egg, while the cholesterol content was similar in all types of eggs. The easiest way to judge the quality are from the shape and size of the eggs. Those have to be in normal shape and uniform size. While the claimed on low cholesterol content is not proven.

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