SIFAT FISIK, KIMIA DAN ORGANOLEPTIK TELUR ASIN MELALUI PENGGARAMAN DENGAN TEKANAN DAN KONSENTRASI GARAM YANG BERBEDA
Abstract: Duck eggsplay a role
inmaking salted eggs. This is becausethe duck eggshavea higherfat
contentandlowerwater contentthanthose from chicken eggs or another poultry
eggs.However, saltiness and grittiness level of salted eggs that were prefered
byconsumers are still unknown. So the aim of this study was to evaluate the
physical, chemiccal and organoleptic characteristics of salted eggs by salting
with pressure level and salt concentration different.180 fresh duck eggswere
used. This research used factorial pattern of complete randomize design 3x2. As
treatments were pressure levels (0 bar, 1.5 bar, and 3 bar) and salt
concentrations (20% and 25%).The parameters that observed included physical
characteristic (grittiness level of salted egg yolk), chemical characteristics
(contents of water and NaClin eggwhite and yolk), and organoleptic
characteristics (general appearance, saltiness and grittiness of salted eggs).
Data of physical and chemical characteristics were descriptivelly analyzed,
while data of organoleptic characteristics were non-parametric statistically
analyzed. The high level of pressure and the salt concentration that used in
salting eggs produced salted eggs with the value of grittiness and NaCl content
were high, but the value of water content was low. Combination of treatment
without pressure (0 bar) with 20% and 25% salt concentrations, and on 1.5 bar
pressure level with 20% salt concentration produced the salted egg that more
prefered by panelists.
Keywords: physical and
chemical characteristis; organoleptic; salting egg; pressure; salt
concentration
Penulis: Rukmiasih, N. Ulupi,
w. Indriani
Kode Jurnal: jppeternakandd150402