PENGARUH PENAMBAHAN SARI TEMULAWAK (CURCUMA XANTHORRHIZA) TERHADAP TOTAL FENOL, KADAR GARAM, KADAR LEMAK DAN TEKSTUR TELUR ASIN
ABSTRACT: The purpose of this
research were to analyze the best Curcuma xanthorrhiza juice on salted egg. The
method used in this research was experimental research using completely
randomized design with 4 treatments and 4 replications. The curcuma juice were
divided into P0 (0%), P1 (25%), P2 (50%) and P3 (75%). The variables observed
in this research were total phenol, salt content, fat content and texture. The
data were analyzed by analysis of variance. The analysis was continued by
Honestly Significant Difference Test if there were significant differences
among variables. The results showed that the addition of curcuma juice did not
significantly affect (p>0.05) the total phenol and texture. The result
showed that the addition of curcuma juice gave highly significant difference
(p≤0.01) on salt content and had significant difference effect (p≤0.05) on fat
content. The best treatment was the addition of curcuma juice 75% which
provided 0.125% of total phenol, 1.31% of salt, 36.98% of fat and 7.05 N of
texture. The addition of curcuma juice could reduce the level of salt content
and fat content, but did not affect the total phenol and texture.
Penulis: Hassan Faiz, Imam
Thohari, Purwadi
Kode Jurnal: jppeternakandd140112
