KULIAH II-a

8/11/2019 KULIAH II-a

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AGRIBISNIS TERNAK UNGGAS

PENANGANAN PRODUKSI TELUR

Kuliah II


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PRODUK

Ayam Petelur

Telur

Grading danpencucian

PENYIMPANAN PEMASARAN WHOLE EGG


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An egg fried on one side only

Sunny Side Up


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An egg fried on one side with hot grease

spooned over the top

Basted Egg


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Eggs fried on both sides with a runny yolk

Over Easy


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Over Hard

An egg fried on both sides with a

hard yolk


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Raw egg cooked in hot water or in an

egg poacher

Poached Eggs


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Shirred Eggs

Raw egg baked in the oven


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Egg and milk mixture cooked in a hot pan;

gently move mixture as it cooks

Scrambled Eggs


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Egg mixture brought to center of pan and

cooked until all egg mixture on the

edges is cooked; fold in half and serve

Omelet


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Whole egg cooked in SIMMERINGwater for

three to five minutes

Soft Cooked Egg


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Whole egg cooked in SIMMERINGwater for

twenty minutes

Hard Cooked Egg


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Egg and cheese mixture baked in a

pastry shell

Quiche


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Egg and white sauce mixture placed in

a dish and baked

Souffl


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Drink made using raw eggs

Egg Nog


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Egg and milk mixture baked in

custard cups

Custard


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Chopped hard cooked eggs blended with

mayonnaise

Egg Salad


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Fried eggs and bean sprouts

Egg Foo Yung


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Poached egg on an English muffin

topped with sauce

Eggs Benedict


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Apa yang perlu diperhatikan

dalam pemasaran telur


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Purchasing & Quality

Purchasing

Pack date

USDA grading

U.S. Grade AA, Grade A, or Grade B

Quality measurement

Candling

Sizing

Recipes standardized for large eggs

Consider cost of eggs per dozen


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Julian Date


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Food Safety

1 out of 20,000 eggs contaminated with Salmonella

enteritidis

About 2.3 million eggs contaminated

Unbroken eggs may be contaminated

Raw or undercooked eggs implicated in about 80

percent of foodborne illness outbreaks


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2. PENANGANAN PRODUKSI TELUR

AGRIBISNIS TERNAK UNGGAS 24


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AYAM, TELUR & PRODUK-PRODUKNYA

LAYER : TELUR 300 BUTIR / TAHUN

BERAT = 60 -70 GRAM

AYAM LOKAL (BURAS):TELUR 50 -70 BUTIR / TAHUN

BERAT = 40 GRAM


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TELUR KONSUMSI

1. Telur AYAM


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Warna telur ayam

-Coklat = pigmen cophorpyrin shg lebihtebal.

-Putih


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TELUR KONSUMSI

2. Telur ITIK


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3. Telur PUYUH 4. Telur ANGSA


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5. Telur KALKUN 6. Telur MERPATI


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7. Telur PENYU


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PRODUK

Ayam Petelur

Telur

Grading

PENYIMPANAN PEMASARAN WHOLE EGG


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This is a view of the inside of a layer facility. Hens are housed on slanted wire-mesh floors.

Nipple waterers (A) serve as the hens source of water and the feed is transported through

the house via an auger system in feeders (B).

B

B

B

A

B


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This is another view of the egg transporting mechanisms within a layer house. The

use of advanced mechanical engineering has greatly reduced the occurrence of

human egg handling to the point that eggs are rarely touched by human hands.


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These eggs are traveling to the egg processing/breaker facility.


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Eggs are mechanically washed with a mild detergent and sanitized (E). Eggs are washed in

120oF water.

E

E


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Here the eggs are entering the first stage in the egg grading process. The eggs

are evaluated by an automated computerized detection system. Eggs are graded

into categories of AA, A, B, and Loss Quality Standards.


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Berdasarkan Kebersihan dan

Ketebalan Kerabang:

Kelas Mutu 1tidak retak dan pecah, tanpa kotoran

dan noda

Kelas Mutu 2tidak retak dan pecah, kenampakan

kotor

Kelas Mutu 3

retak tapi isi belum keluarKelas Mutu 4pecah dan sebagian isi keluar


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Berdasarkan BeratTelur:

1 2

3

4 5 6

7

1. Size 1: > 70

g

2. Size 2: 65

70 g

3. Size 3: 60

65 g

4. Size 4: 55 60 g

5. Size 5: 50

55 g


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Kelas AA A B C

Kerabang

Warna

Bentuk

Kekuatan

Kebersihan

Egg shell

YolkLetak

Kenampakan

Noda

Warna

Albumen

Nilai H.U.

Standar strain

Normal

Tak retak

Tanpa noda

1/8 inchi

Terpusat baik

Terang

Tidak ada

Score AA

> 72

Standar strain

Normal

Tak retak

Tanpa noda

3/16 inchi

Terpusat, geser

Terang

Tidak ada

Score A

60 s/d 72

Standar strain

Terkadang

Tak retak

1/32 s/d 1/16

3/8 inchi

Keluar dr pusat

Kurang terang

Kadang ada

Score B

31 s/d 60

Tak seragam

Kadang-kadang

Tak retak

>1/16 bagian

> 3/8 inchi

-

-

-

Score C

< 31

Candling

EksteriorInferior


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Brushes transport eggs away from the egg graders to the packaging area of the

plant. It is at this point that eggs will either be placed into cartons or be sent to

the breakers.


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This is a view of the entire carton line. Each stack of cartons (blue, white, yellow,

pink) represents a different egg size.


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Eggs are mechanically placed into cartons for shipping to the grocery market.


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Eggs awaiting processing within the plant are placed on plastic skids. These

skids are washed and sanitized on a daily basis.


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On the left, eggs are stacked in cardboard flats for shipment to the retail market. Eggs

on the right are stacked in plastic flats and are awaiting transfer to the egg further

processing (breaker) room. Again, plastic is used inside the plant for sanitation and

recycling purposes.


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This is an egg breaker machine. This machine cracks the egg shells and separates the

yolk (yellow) from the albumen (white). The separation process works exactly like a

household egg strainer. This machine will process 18,000 eggs per hour.


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This is also egg breaker machine. However, this machine will process 500,000 eggs

per hour.


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These are bulk bins full of pasteurized egg yolks awaiting shipment. Egg

pasteurization occurs at 145oF for seven minutes for 3,000 pounds of egg.


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Processed egg products leave the facility via 1/2 gallon milk cartons, bagged

product, and bulk semi-trailers. Processed egg products also include hard-

boiled eggs.


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Eggshells are processed in the plant. The shells have been dried and ground foruse in animal feeds and other products.


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- Telur yang keluar dari unggas petelur

perlu penanganan khusus

sehingga telur sampai ditangan

konsumen dengan mutu baik.- Penanganan dilakukan oleh

peternak, penampung/toko serta

konsumen.


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Penanganan Telur

Pisahkan antara telur konsumsi dan telur tetas

Telur tetas :

- temperatur > 26,7 C, embrio berkembangbintik

darah

sistem vaskularisasi bentuk sarang laba-labatidak layak dikonsumsi.

- Temperatur naik turun, embrio matipembusukan

* Telur kotor : dicuci dengan air temp 43-51,7 C, segera

keringkan, air bebas Fe (max :3 ppm)


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1. Penanganan oleh Peternak,

meliputi :

1. Pengumpulan telur (2-3 hari

sekali,pengumpulan dalam kranjangkawat,memisahkan telur utuh dan retak)

2. Penampungan telur (ruangan sejuk, maks3 hari, dlm egg tray, ujung tumpul di atas)

3. Pengepakan telur (telur kotor dibersihkan,egg tray atau di pak (kotak karton ataukayu diberi penyekat sekam padi)


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2. Penanganan oleh penampung

(pengepul, toko, koperasi), meliputi :

1. Ruang penampungan (suhu 10-15oC,

kelembaban 70%). Apabila suhu naik,kelembaban hrs dinaikkan.

2. Ventilasi atau dilengkapi kipas angin

3. Penampungan besar, menggunakan coldstoragedg pengatur suhu diatur.

3 P l h K


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3. Penanganan oleh Konsumen,

meliputi :

1. Penanganan salah --- kerusakan telur

(rusak, busuk, kopyor)

2. Diletakkan pada tempat yg sejuk dan tidakkeras (lunak), aman.

3. ujung tumpul disebelah atas

4. Disimpan dlm lemari es (pendingin).


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Permasalahan: Telur 5

7hari rusak

PROSESING AWAL

Pembersihan Kerabang

Direndam NaOH atau deterjen

dibersihkan

Dicuci dengan aliran air 60oC

dilap kain

Digosok amplas halus (cangkang

menjadi tipis)

MENUTUP BAGIAN LUAR

KERABANG:

Pencelupan parafin 60oC

Direndam larutan sodium

silikat (air kaca)1 : 9 =

Sodium silikat : AirDirendam kapur jenuh

MENUTUP BAGIAN DALAM

KERABANG: Dicelup air

mendidih selama sekitar 5

detik

PENYIMPANAN DINGIN:

Suhu 0oC, RH 85-90%, Vudara

125-175 ft/menit

Suhu 0oC dan CO210%


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Alat transportasi / pengangkutan :

- Kesalahan pengangkutan misal goncangan,kehujanan, kepanasan --- telur rusak


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Egg Flavor and Odor

Affected by

Feed

Hen

Storage


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Mengenali Telur Baik atau Busuk ??


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Telur Baik :


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Telur BUSUK


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UPAYA PENGAWETAN TELUR

1. Dry Packing (pelapisan dg pasir+garam, kapur soda,

serbuk gergaji,abu, tanah liat,jerami)2. Immersion Liquid (dlm cairan untuk menutup pori-

pori +antiseptik = lart air kapur, air garam, babakankulit akasia, the, daun jambu biji)

3. Shell Sealing (minyak kelapa,parafin)4. Cold Storage (-0,5(-2,2)oC, kelembaban 80-90%,

dalam rlart penutup, dicelupkan air mendidih, packvacuum)

5. Bubuk Telur

6. Produk : Telur asin, T pindang, Acar T, T asap.


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Terima kasih

KULIAH II-a

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Transcript of KULIAH II-a