@thesis{thesis,
		author={Setiyo  Prambodo},
		title ={Perbandingan Pengawetan Telur Dengan Menggunakan Pengamak Nabati Daun Kelor Dan Penyimpanan Dingin Terhadap Kualitas Internal Telur},
		year={2021},
		url={https://sipora.polije.ac.id/6461/},
		abstract={The purpose of this study is to find out the best method of egg preservation between moringa leaf solution and cold storage and best storage duration. Using experimental methods with Complete RandomIzed Design. Using 3 treatments each treatment consists of 6 replays. Treatment in this study include P0 Cold storage 4-8°C, P1 Moringa leaf solution 30%, P2 Moringa leaf solution 40%. The observed parameters are egg white index, egg yolk index, haught unit, egg pH, decrease in egg weight. This study used the Analysis of Variance (Anova) test and further tested the smallest real difference smallest real difference. The results of various analyses showed the effect of egg preservation using tannins and cold storage on the egg white index, egg yolk index, and haught unit eggs showed a noticeable effect (P<0,05). While in the pH value eggs showed no real effect (P>0.05) but on the 14th day and day 28 showed a real effect result (P<0.05). And on the Decrease in Weight of eggs showed no noticeable effect (P>0.05) but on the 28th day showed a real effect (P<0.05). Cold temperature storage can slow metabolic reactions, bacterial growth and can slow the evaporation of CO2 and H2O so that the internal quality of the egg can survive. While in preservation using moringa leaves can not last long because the tannin content in moringa is slightly 1.4% and storage at room temperature can accelerate the process of decay.}
		}