Studi Suhu Pengovenan terhadap Umur Simpan Telur Asin
Abstrak: This study aims to
determine the effect of oven temperature on the moisture content, total
bacterial colonies and shelf life of salted eggs. This study uses duck eggs
coast (Indian Runner) maximum 48-hour-old fresh as many as 200 eggs weighing
65-70 grams obtained from a breeder in Anduring Padang. The research used the
experimental method with randomized block design (RBD), consists of 4
treatments and 5 groups as replication. Treatment A (oven temperature 70oC), B
(80oC), C (90oC) and D (100oC). Eggs were roasted in the oven for 6 hours after
that eggs were stored for 25 days. Variables measured were moisture content,
total bacterial colonies, and shelf life of salted eggs. The results showed
significantly different effects (P<0.05) on moisture content and shelf life
but showed non significant effects (P>0.05) on total bacterial colonies of
salted eggs. Based on the results of this study, it can be concluded that the
oven temperature of salted egg is best at 100oC with moisture content of
48.79%, total bacterial colonies 7.35 x 104 CFU/g, and 38.80 days shelf life.
Penulis: Novia, S Melia, N.Z
Ayuza
Kode Jurnal: jppeternakandd120097
