15 ITP333 PPT Materi 14 Karakteristik Telur

ITP-IPB, Internationally Recognized Undergraduate Program by IFT & IUFoST
ITP332 KARAKTERISTIK BAHAN PANGAN
Topik 14
KARAKTERISTIK TELUR
Dr. Nugraha Edhi Suyatma, STP, DEA
Dr. Ir. Joko Hermanianto
Departemen Ilmu dan Teknologi Pangan

FAKULTAS TEKNOLOGI PERTANIAN
IPB UNIVERSITY
Sub Topik
Sub Topik 1. Pendahuluan
Sub Topik 2. Struktur Fisik Telur
Sub Topik 3. Komposisi Telur
Sub Topik 4. Fungsi di Pengolahan

Sub Topik 5. Mutu dan Pengkelasan Mutu
Sub Topik 6. Teknologi Pengolahan Telur
Internationally Recognized Undergraduate Program by IFT & IUFoST
DEFINISI TELUR
• Telur dapat didefinisikan sebagai benda
bercangkang yang mengandung zat hidup
bakal anak yang dihasilkan oleh spesies
Ovipar seperti unggas (ayam, itik, burung,
dan sebagainya), reptil (cecak, buaya,
penyu), dan hewan lainnya seperti ikan,
serangga (nyamuk, kutu) dan sebagainya.
(KBBI).
• Telur merupakan sumber protein yang paling
tinggi nilainya (albumen dijadikan standar
daya cerna protein).
• Nutrient
3
dense, complete nutrition
Telur yang dapat dimakan (Edibel):
Telur Ayam
Telur Puyuh
Telur Bebek
Telur Angsa
Telur Burung Unta
Telur Ikan: roe dan kaviar
Bagaimana dengan Telur penyu ?
4
Sub Topik

Video: Struktur Telur
TUGAS:
 Simak video tentang Struktur telur (Bagian-
bagian penting telur).
 Apa yang berpengaruh thd warna kuning telur
ada yang kuning pucat, ada yang orange
mendekati kemerahan.
 Apa yang dimaksud dengan Air Cell (sel / ruang
udara) mengapa dapat terbentuk?
Video The Egg

Sumber: Youtube.com

Anatomi Telur
1. Cangkang Telur
2. Membran luar
3. Membran dalam
4. Chalazae
5. Exterior albumen
6. Middle albumen
7. Vitelline membrane
8. Nucleus of pander
9. Germinal disk (Embryo)
10. Yellow yolk
11. White yolk
12. Internal albumen
13. Chalazae
14. Ruang udara (air cell)
15. Cuticula
7
CANGKANG (SHELL) - 10 %
 Calcium carbonate (CaCO3) 94-97 %, 3-6 %
Organic material and Pigment
 Shell strength is depend on the content of CaCO3,
Mg, P, dan vit D
 Thickness: 0.2-0.4 mm
 Pores: 700 pores/cm2 = 17,000 tiny pores
 Semipermeable membrane:
 air and moisture can pass through,
 it has a thin outermost coating called the bloom or cuticle
that helps keep out bacteria and dust.
 Mucin: covered shell and pores
8
INNER AND OUTER MEMBRANES AND AIR CELL
INNER AND OUTER MEMBRANES
 Terletak antara kulit telur dan putih telur, dua membran protein transparan ini
memberikan pertahanan yang efisien terhadap invasi bakteri.
 Sebagian terbuat dari keratin, protein yang juga ada di rambut manusia.
AIR CELL
 Sebuah ruang udara terbentuk ketika isi telur mendingin dan berkontraksi setelah
telur diletakkan
9
ALBUMEN (60 %)
Putih telur dikenal sebagai
albumen, yang berasal dari albus,
kata Latin untuk "putih".
mengandung sekitar 40 protein
berbeda:
Ovalbumin, Canalbumin,
Ovotransferin, Lysozym, Ovomucin,
Avidin, dll
10
ALBUMEN
 Consist of 4 parts: inner thick,
inner thin white, outer thick white
dan outer thin white.
 cloudy appearance due to CO2
content.
11
Albumen
Proteins Lipids Carbohydrates Ash Water
9.7- 0.03% 0.4-0.9% 0.5- 87.9-
10.6%, 0.6% 89.4%
Composition of Albumen (Powrie 1973)
12
MAJOR PROTEINS IN ALBUMEN (Powrie 1973)
Ovalbumin 54%
Conalbumin 13%
Ovomucoid 11%
Lysozyme 3.5%
Globulins (G2, G3) 8.0 %
Ovomucin 1.5%
Other protein components include, flavoprotein (0.8%), ovoglycoprotein
(0.5%), ovomacroglobulin (0.5%), ovoinhibitor (0.l%) and avidin (0.05%).
13
KUNING TELUR (YOLK) : 34%
 Lebih sedikit air, lebih banyak protein dan
lemak dibandingkan dengan putih telur
 Mengandung sebagian besar vitamin dan
mineral telur, termasuk Fe, vitamin A, vitamin
D, fosfor, kalsium, tiamin, dan riboflavin.
 Sumber lesitin (pengemulsi).
 Warna kuning telur berkisar dari sedikit kuning
hingga oranye tua yang menarik, sesuai
dengan pakan dan jenis ayam.
 Berdasarkan umur penyimpanan: ukuran
kuning telur lebih besar karena penyerapan air
dari putih telur.
14
Chemical Composition of chicken Telur
Whole
Component (%) Albumen Yolk
Telur
Water 37 87,6 51,1
Protein 12,9 10,9 16
Lipid 11,5 - 30
Carbohydrate 1,1 1,1 -
Free Carbohydrate 0,3 0,4 0,2
Ash 1 0,7 1,7
15
Lipids in Yolk
Telur lipids are found mostly in yolk, only 0,05% is contained in
albumen.
Fatty acid content:
monounsaturated (46.5%) > saturated (37.5%) > polyunsaturated
(16.5%)
Highest fatty acid content:
monounsaturated: oleic acid (18:1) approximately 40% from lipid
total.
16
Fatty acid content in 100 g of fresh yolk
Fatty Acid Gram
Saturated 1.59
Miristat (14:0) 0.02
Palmitat (16:0) 1.14
Stearat (18:0) 0.40
Monounsaturated 1.95
Palmitoleat (16:1) 0.15
Oleat (18:1) 1.78
Eicosenoat (20:1) 0.01
Polyunsaturated 0.70
Linoleat (18:2) 0.59
Linolenat (18:3) 0.02
Arakidonat (20:4) 0.07
Dokosaheksanoat (22:6) 0.02
Cholesterol 0.21
TOTAL 17 4.43
CHALAZAE AND VITELIN
CHALAZAE
Opaque ropes of Telur white, the chalazae hold the yolk in the center
of the Telur. Like little anchors, they attach the yolk’s casing to the
membrane lining the Telurshell. The more prominent they are, the
fresher the Telur.
Vitelline Membrane
The clear casing that encloses the yolk.
18
Chemical composition of Telurs
Water Protein Lipid CHO Ash

Animal
(%) (%) (%) (%) (%)
Chicken 73,7 12,9 11,5 0,9 1

Duck 70,4 13,3 14,5 0,7 1,1
Goose 70,4 13,9 13,3 1,5
Pigeon 72,8 13,8 12 0,8 0,9
Quail 73,7 13,1 11,1 1 1,1
Ostrich 72,6 13,1 11,8 1,7 0,8
Turtle 66,7 16,5 11,6 3,3 1,9
19
Nutritional Value of Telur
1. One medium Telur contains between 4-5 grams of fat
2. High cholesterol
• ~200 mg/Telur
3. High in Complete Protein (EPR whole Telur =93.7%); > milk
(84.5%), fish (76%), beef meat (74.3%), soy bean (72.8%), corn
(60%)
4. Little to no carbohydrate
5. High in vitamins & minerals
• Vitamins ADEK, some B vitamins, selenium, iodine, zinc, iron,
copper
20
Energy value of Telurs
• 78 kilocalories (324 kilojoules)
• only around 3% of the average energy requirement of an
adult man and 4% for an adult woman.
Protein
• 12.5% of the weightProtein
of the Telur in both the yolk and the
albumen.
• Telur protein is of high biological value as it contains all
the essential amino acids needed by the human body.
21
Vitamin
 Contain most of the recognized vitamins with

the exception of vitamin C
22
VITAMINS
Component Amount per 100 g Telur
Vitamin A 190 µg
Vitamin D 1,8 µg
Vitamin E 1,1 mg
Vitamin C none
Thiamin (B1) 0,09 mg
Riboflavin (B2) 0,47 mg
Niacin 0.1 mg
Vitamin B6 0.12 mg
Folate 50 µg
Vitamin B12 2,5 µg
Biotin 20 µg
Panthotenic acid 1.77 µg
23
Minerals
• Iodine  thyroid hormone
• Phosphorus  for bone health.

• Zinc  for wound healing, growth and fighting infection
• Selenium  an important antioxidant
• Calcium  for bone and growth structure and nervous
function.
• also contain significant amounts of iron, the vital ingredient
of red blood cells.
24
Daily Needed
Nutritional analysis of Telur For a medium Telur (Av 58g)
without its shell
Constituent of Telur Amount % of Reference Nutrient Amount per
per Telur Intake (RNI) 100g Telur
For adult For adult
female 19-50 male19-50
years years
1
Weight 51.6 - - 100.0
Water g 38.8 - - 75.1
Energy kjoules/ 324/78 4 3 627/151
kcalories
Protein g 6.5 14 12 12.5
Carbohydrate g trace - - trace
Fat g 5.8 ** ** 11.2
Inc saturated f.a. g 1.7 ** ** 3.2
Monounsaturated g 2.3 ** ** 4.4

f.a
Polyunsaturated g 0.9 ** ** 1.7
f.a.
25
Sub Topik

FUNGSI TELUR UNTUK PENGOLAHAN PANGAN
1. Memberikan Rasa, warna, nutrisi
2. Pengemulsi
3. Pengental / struktur
4. Pengikat / perekat / pelapis
5. Pengembang
27
EMULSIFIER CAPACITY
 Telur yolk is a source of lecithin, an emulsifier and
surfactant.
 Lechitin is a substance that helps an emulsion form, or helps
keep an emulsion from separating
 Aplication :
• Mayonnaise
• butter sauces
• salad dressing
• Stabilizer of bakery products
• Whipped Telur
28
Properties Application
Pengental Telur mengentalkan makanan seperti puding puding,
(Thickening) saus, dan isi krim
Pengembang Souffle, kue bolu & butter cake, roti, dan
(Leavening) Omelet dapat mengembang karena Telur
Coating Meat dishes, breads, and cookies are some foods
with Telur components as the base ingredients for
coatings
Binding Telurs bind other ingredients for making meat
loaves,
casseroles, and croquettes
Emulsifying Telurs prevent mixture separation in mayonnaise,
salad dressing, and cream puff filling
Clarifying Tiny particles are coagulated in soups and coffee to
create a clear solution
Retarding Crystallization of sugar is slowed in cake icings and
Crystallization Internationally
candies 29
Recognized Undergraduate Program by IFT & IUFoST
Manfaat Komponen Telur
Asam sialat dapat mencegah infeksi
Liposom dapat mengontrol pelepasan obat (controlled released)
Imunoglobulin dalam kuning telur bisa berperan sebagai antibodi.
PHOSVITIN berfungsi sebagai antioksidan.
Kolin (Cholis) penting dalam perkembangan otak.
Asam lemak dalam kuning telur kaya akan asam lemak tak jenuh
(omega-3).
30
ANTIMICROBIAL, ALLERGEN, ANTINUTRIENT di ALBUMIN
LYSOZYME: Antibacterial agent
Immunoglobulin E (IgE): histamine
sensitivity
OVOMUCIN: (inhibit trypsin enzyme)
AVIDIN+ biotin complex :
indigestible
31
Gejala Alergi Telur
 Alergi telur seperti kebanyakan reaksi alergi makanan: Biasanya terjadi dalam
beberapa menit sampai jam setelah makan Telur.
 Kulit : memerah, ruam bergelombang (gatal-gatal), eksim, atau kemerahan dan
bengkak di sekitar mulut
 Saluran gastrointestinal: kram perut, diare, mual, atau muntah
 Saluran pernafasan: gejalanya bisa berkisar dari pilek, gatal, mata berair, dan bersin
hingga pemicu asma dengan batuk dan mengi
32
Sub Topik

MUTU TELUR
34
Telur Quality
 Exterior Telur quality – shell quality based on shell cleanliness,
shell soundness, shell texture, Telur shape.
 Interior Telur quality – based on relative viscosity of the albumen,
freedom from foreign matter in the albumen, shape and firmness of
the yolk, and freedom from yolk defects.
35
Shape Index of Telur
Ideal shape (USDA)
Shape index of Telur = A/B x 100

A = the biggest diameter (cm)
B = The longest of length (cm)
36
Candling
• Candling is the process of holding a strong light
above or below the Telur to observe:
• cracks and weak shells
• blood or meat spots.
• Telur air cell
• size of yolk and its movement
• double yolk, yolkless, etc.
• Become familiar with interior quality.
37
38
39
40
41
Video: Candling an Telur
Courtesy of Scott M. Russel, The

University of Georgia
42
Telur Grading
size
Grade
43
Sizing
Size Weight of a dozen Telurs
Jumbo 30 ounces
Extra Large 27 ounces
Large 24 ounces
Medium 21 ounces
Small 18 ounces
Peewee 15 ounces
Size tells you the minimum required net weight per dozen Telurs.
Some Telurs in the carton may look slightly larger or smaller
than the rest, it is the total weight of the dozen Telurs that
puts them in one of the above classes.
44
• Sizing is not related to grading in any way.
• Telurs are sold in cartons by various sizes
determined by a minimum weight for a dozen
Telurs in their shell.
45
Telur Grades
 There are three consumer grades for Telurs: U.S. Grade AA, A, and B. The
grade is determined by the interior quality of the Telur and the appearance
and condition of the Telur shell.
 Telurs of any quality grade may differ in weight (size).
Grade Grade AA Telur

covers small area and stands Grade A Telur covers
high; white is thick and firm; moderate area; white is
yolk is high and round. reasonably firm and stands
fairly high; yolk is high.
46
Telur Grades

Telur Grades

Telur Grades

KELAS MUTU TELUR (SNI 3926:2008)
www.themegallery.com Company Logo



Grading
Grade AA Grade A Grade B
Penggunaan Ideal untuk Ideal untuk Baik untuk mengacak,

penggunaan apa pun, penggunaan apa pun, memanggang, dan sebagai
tetapi sangat tetapi sangat bahan makanan lain.
diinginkan untuk diinginkan untuk
merebus, merebus,
menggoreng (telur menggoreng (telur
ceplok), dan ceplok), dan
memasak dalam memasak dalam
cangkang. cangkang.
53
Video: EXTERIOR Telur QUALITY

54
Video: BROKEN OUT Telur QUALITY

55
INDEKS PUTIH TELUR (SNI)
56
INDEKS KUNING TELUR (SNI)
57
Haugh Units
The Haugh unit calculation:
h = observed height of the albumen in

millimeters (mm)
w= Telur weight in grams (g)
 The Haugh unit value ranges from 0 - 130 and it
can be ranked as below:
 AA : 72 or more
 A : 60 - 71
 B : 31 - 59
 C : 30 or less
Semakin tinggi angka HU, semakin baik kualitas

telurnya (lebih segar)
58
Telur Handling
Kualitas telur dipengaruhi oleh suhu dan kelembaban
relative (RH) ruang penyimpanan.
 Perlu pengawetan
Prinsip pengawetan telur utuh:

 Hindari masuknya mikroorganisme pembusukan
 Minimalkan kehilangan air dan gas dari Telur.
Aplikasi:
 pembekuan, pendinginan, pengemasan kering, pelapis
dengan minyak esensial, celupkan ke dalam berbagai
cairan.
59
Video: Telur Processing
Sumber: Youtube.com
60
Courtesy of Ryan A. Meunier & Dr. Mickey A. Latour; Purdue University
61
This is an Telur breaker machine. This machine cracks the Telur shells and separates the yolk (yellow)
from the albumen (white). The separation process works exactly like a household Telur strainer. This
machine will process 18,000 Telurs per hour.

62
This is also Telur breaker machine. However, this machine will process
500,000 Telurs per hour.
63
Video: Telur Breaker
64
These are bulk bins full of pasteurized Telur yolks awaiting shipment.
Telur pasteurization occurs at 145oF for seven minutes for 3,000
pounds of Telur. 65
Processed Telur products leave the facility via 1/2 gallon “milk” cartons,
bagged product, and bulk semi-trailers. Processed Telur products also
include hard-boiled Telurs.

66
Telurshells are processed in the plant. The shells have been dried and
ground for use in animal feeds and other products.

67
Thank you !!
http://www.aeb.org/
68
Dr. Nugraha Edhi Suyatma, STP, DEA
nugrahaedhi@apps.ipb.ac.id
www.fst.ipb.ac.id
Video belajar lain:
https://www.youtube.com/channel/UCAyWTaEN6ljrJmQOYI86j
qw

69

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ITP-IPB, Internationally Recognized Undergraduate Program by IFT & IUFoST

ITP332 KARAKTERISTIK BAHAN PANGAN

Departemen Ilmu dan Teknologi Pangan

Sub Topik 2. Struktur Fisik Telur

Sub Topik 3. Komposisi Telur

Sub Topik 4. Fungsi di Pengolahan

Bagaimana dengan Telur penyu ?

Sub Topik 2. Struktur Fisik Telur

Sub Topik 3. Komposisi Telur

Sub Topik 4. Fungsi di Pengolahan

Video The Egg

Internationally Recognized Undergraduate Program by IFT & IUFoST

Free Carbohydrate 0,3 0,4 0,2

Ash 1 0,7 1,7

Water Protein Lipid CHO Ash

Chicken 73,7 12,9 11,5 0,9 1

 Contain most of the recognized vitamins with

• Phosphorus  for bone health.

Monounsaturated g 2.3 ** ** 4.4

Sub Topik 2. Struktur Fisik Telur

Sub Topik 3. Komposisi Telur

Sub Topik 4. Fungsi di Pengolahan

Sub Topik 5. Mutu dan Pengkelasan Mutu

Sub Topik 6. Teknologi Pengolahan Telur

Sub Topik 2. Struktur Fisik Telur

Sub Topik 3. Komposisi Telur

Sub Topik 4. Fungsi di Pengolahan

Sub Topik 5. Mutu dan Pengkelasan Mutu

Sub Topik 6. Teknologi Pengolahan Telur

Ideal shape (USDA)

Shape index of Telur = A/B x 100

Courtesy of Scott M. Russel, The

Grade Grade AA Telur

Internationally Recognized Undergraduate Program by IFT & IUFoST

Internationally Recognized Undergraduate Program by IFT & IUFoST

Internationally Recognized Undergraduate Program by IFT & IUFoST

www.themegallery.com Company Logo

www.themegallery.com Company Logo

www.themegallery.com Company Logo

Penggunaan Ideal untuk Ideal untuk Baik untuk mengacak,

Courtesy of Scott M. Russel, The

Courtesy of Scott M. Russel, The

h = observed height of the albumen in

Semakin tinggi angka HU, semakin baik kualitas

Prinsip pengawetan telur utuh:

Courtesy of Ryan A. Meunier & Dr. Mickey A. Latour; Purdue University

Courtesy of Ryan A. Meunier & Dr. Mickey A. Latour; Purdue University

Courtesy of Ryan A. Meunier & Dr. Mickey A. Latour; Purdue University

Internationally Recognized Undergraduate Program by IFT & IUFoST

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Monounsaturated g 2.3 4.4