AGRIBISNIS TERNAK UNGGAS

PENANGANAN PRODUKSI TELUR

Kuliah II
PRODUK
Ayam Petelur
Telur
Grading dan
pencucian
PENYIMPANAN PEMASARAN WHOLE EGG
An egg fried on one side only
Sunny Side Up
An egg fried on one side with hot grease
spooned over the top
Basted Egg
Eggs fried on both sides with a runny yolk
Over Easy
Over Hard
An egg fried on both sides with a
hard yolk
Raw egg cooked in hot water or in an
egg poacher
Poached Eggs
Shirred Eggs
Raw egg baked in the oven
Egg and milk mixture cooked in a hot pan;
gently move mixture as it cooks
Scrambled Eggs
Egg mixture brought to center of pan and
cooked until all egg mixture on the
edges is cooked; fold in half and serve

Omelet
Whole egg cooked in SIMMERING water for
three to five minutes
Soft Cooked Egg
Whole egg cooked in SIMMERING water for
twenty minutes
Hard Cooked Egg
Egg and cheese mixture baked in a
pastry shell
Quiche
Egg and white sauce mixture placed in
a dish and baked
Souffl
Drink made using raw eggs
Egg Nog
Egg and milk mixture baked in
custard cups
Custard
Chopped hard cooked eggs blended with
mayonnaise
Egg Salad
Fried eggs and bean sprouts
Egg Foo Yung
Poached egg on an English muffin
topped with sauce
Eggs Benedict
Apa yang perlu diperhatikan
dalam pemasaran telur
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
Julian Date

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
2. PENANGANAN PRODUKSI TELUR
AGRIBISNIS TERNAK UNGGAS 24
AYAM, TELUR & PRODUK-PRODUKNYA
LAYER : TELUR 300 BUTIR / TAHUN
BERAT = 60 -70 GRAM
AYAM LOKAL (BURAS):
TELUR 50 -70 BUTIR / TAHUN
BERAT = 40 GRAM

TELUR KONSUMSI
1. Telur AYAM
Warna telur ayam
-Coklat = pigmen cophorpyrin shg lebih
tebal.
-Putih
TELUR KONSUMSI
2. Telur ITIK
3. Telur PUYUH 4. Telur ANGSA
5. Telur KALKUN 6. Telur MERPATI
7. Telur PENYU
PRODUK
Ayam Petelur
Telur
Grading
PENYIMPANAN PEMASARAN WHOLE EGG
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
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.
These eggs are traveling to the egg processing/breaker facility.
Eggs are mechanically washed with a mild detergent and sanitized (E). Eggs are washed in
120
o
F water.
E
E
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.
Berdasarkan Kebersihan dan
Ketebalan Kerabang:

Kelas Mutu 1 tidak retak dan pecah, tanpa kotoran
dan noda
Kelas Mutu 2 tidak retak dan pecah, kenampakan
kotor
Kelas Mutu 3 retak tapi isi belum keluar
Kelas Mutu 4 pecah dan sebagian isi keluar
Berdasarkan Berat
Telur:
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
6. Size 6: 45
50 g
7. Size 7: < 45
g
Kelas AA A B C
Kerabang
Warna
Bentuk
Kekuatan

Kebersihan
Egg shell

Yolk
Letak
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
Eksterior
Inferior
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.
This is a view of the entire carton line. Each stack of cartons (blue, white, yellow,
pink) represents a different egg size.
Eggs are mechanically placed into cartons for shipping to the grocery market.
Eggs awaiting processing within the plant are placed on plastic skids. These
skids are washed and sanitized on a daily basis.
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.
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.
This is also egg breaker machine. However, this machine will process 500,000 eggs
per hour.
These are bulk bins full of pasteurized egg yolks awaiting shipment. Egg
pasteurization occurs at 145
o
F for seven minutes for 3,000 pounds of egg.
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.
Eggshells are processed in the plant. The shells have been dried and ground for
use in animal feeds and other products.
- 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.
Penanganan Telur
Pisahkan antara telur konsumsi dan telur tetas
Telur tetas :
- temperatur > 26,7 C, embrio berkembang bintik
darahsistem vaskularisasi bentuk sarang laba-laba
tidak layak dikonsumsi.
- Temperatur naik turun, embrio mati pembusukan
* Telur kotor : dicuci dengan air temp 43-51,7 C, segera
keringkan, air bebas Fe (max :3 ppm)
1. Penanganan oleh Peternak,
meliputi :
1. Pengumpulan telur (2-3 hari
sekali,pengumpulan dalam kranjang
kawat,memisahkan telur utuh dan retak)
2. Penampungan telur (ruangan sejuk, maks
3 hari, dlm egg tray, ujung tumpul di atas)
3. Pengepakan telur (telur kotor dibersihkan,
egg tray atau di pak (kotak karton atau
kayu diberi penyekat sekam padi)

2. Penanganan oleh penampung
(pengepul, toko, koperasi), meliputi :
1. Ruang penampungan (suhu 10-15
o
C,
kelembaban 70%). Apabila suhu naik,
kelembaban hrs dinaikkan.
2. Ventilasi atau dilengkapi kipas angin
3. Penampungan besar, menggunakan cold
storage dg pengatur suhu diatur.

3. Penanganan oleh Konsumen,
meliputi :
1. Penanganan salah --- kerusakan telur
(rusak, busuk, kopyor)
2. Diletakkan pada tempat yg sejuk dan tidak
keras (lunak), aman.
3. ujung tumpul disebelah atas
4. Disimpan dlm lemari es (pendingin).
Permasalahan: Telur 5 7
hari rusak
PROSESING AWAL
Pembersihan Kerabang
Direndam NaOH atau deterjen
dibersihkan
Dicuci dengan aliran air 60
o
C
dilap kain
Digosok amplas halus (cangkang
menjadi tipis)
MENUTUP BAGIAN LUAR
KERABANG:
Pencelupan parafin 60
o
C
Direndam larutan sodium
silikat (air kaca) 1 : 9 =
Sodium silikat : Air
Direndam kapur jenuh
MENUTUP BAGIAN DALAM
KERABANG: Dicelup air
mendidih selama sekitar 5
detik
PENYIMPANAN DINGIN:
Suhu 0
o
C, RH 85-90%, V
udara

125-175 ft/menit
Suhu 0
o
C dan CO
2
10%

Alat transportasi / pengangkutan :
- Kesalahan pengangkutan misal goncangan,
kehujanan, kepanasan --- telur rusak
Egg Flavor and Odor
Affected by
Feed
Hen
Storage

Mengenali Telur Baik atau Busuk ??
Telur Baik :
Telur BUSUK
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, babakan
kulit akasia, the, daun jambu biji)
3. Shell Sealing (minyak kelapa,parafin)
4. Cold Storage (-0,5 (-2,2)
o
C, kelembaban 80-90%,
dalam rlart penutup, dicelupkan air mendidih, pack
vacuum)
5. Bubuk Telur
6. Produk : Telur asin, T pindang, Acar T, T asap.
Terima kasih