UJI ORGANOLEPTIK TELUR ASIN DENGAN PENAMBAHAN SARI JAHE
Abstract
The purpose of the research was to determine the effect of adding ginger extract on organoleptic test of salted egg. The research method used a completely randomized design (CRD). The treatment in this research was the addition of ginger extract with 4 treatments, the addition of 0 grams, 200 grams, 400 grams and 600 grams of ginger extract. This research was carried out in the Laboratory of the Animal Husbandry Faculty, Islamic Balitar University, Blitar since August 25th until September 6th, 2021.
The result showed that there was a significant effect between the addition of ginger extract to salted egg. The best treatment for white and yolk eggs was P0 treatment (no addition of ginger extract). The scent in the P3 treatment (addition of 600 grams of ginger extract) is quite typical of ginger scent. The texture of the egg whites in treatment P1 (addition of 200 grams of ginger extract) is quite springy, the texture of the egg yolks in treatment P3 (addition of 600 grams of ginger extract) is quite gritty. The taste in the P3 treatment (addition of 600 grams of ginger extract) is quite ginger taste.
Downloads
References
Astati. 2018. Pengaruh Ekstrak Jahe terhadap Kualitas Telur Asin. Fakultas Sains dan Teknologi. UIN Alauddin Makasar.
Fahrullah. 2012. Pengaruh Penggunaan Probiotik Komersial dan Lama Penyimpanan terhadap Nilai Haugh Unit Telur Itik Asin. Fakultas Peternakan Universitas Hasanuddin Makassar.
Lawless, HT. dan Heymann, H. 1998. Sensory Evaluation of Food Principle and Practices. Kluwer Academic/Plenum Publisher, New York.
Meilgaard, M., G. V. Civille dan B.T. Carr. 2000. Sensory Evaluation Techniques. CRC Press. Boca Raton. Florida.
Nadeak, Hotni Sari. 2016. Pengaruh Penggunaan Jahe Merah pada Pembuatan Telur Asin Cara Basah terhadap Kualitas Organoleptik Telur Asin Samak. Fakultas Peternakan Universitas Jambi.
Sinaga. 2007. Penyelenggaraan Makanan Anak Sekolah, Diklat Pelatihan Gizi untuk Anak Sekolah. Yayasan Gizi Kuliner. Jakarta.
Soekarto, T.T. 1985. Penilaian Organoleptik untuk Industri Pangan dan Hasil Pertanian. Pusbangtepa Food Technology Development Center Institut Pertanian Bogor, Jakarta
Wirakusumah, Emma S. 2005. Menikmati Telur- Bergizi, Lezat dan Ekonomi. Jakarta: Gramedia.
Copyright (c) 2021 AVES: Jurnal Ilmu Peternakan
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
1. Copyright on any article is retained by the author(s).
2. The author grants the journal, right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work’s authorship and initial publication in this journal.
3. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal’s published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
4. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
5. The article and any associated published material is distributed under the Creative Commons Attribution-ShareAlike 4.0 International License
