Pengaruh Konsentrasi Garam dan Umur Telur Terhadap Tingkat Kesukaan Konsumen Telur Asin

Jurnal Ilmu Peternakan Terapan

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Title Pengaruh Konsentrasi Garam dan Umur Telur Terhadap Tingkat Kesukaan Konsumen Telur Asin
Creator Latipah, Isti Rizky
Utami, Merry Muspita Dyah
Sanyoto, Joko Irsan
Salted Eggs, Salt, The Age of the Eggs, Consumer Preferences
Description This research is an experimental experience that aims to know the effect of salt concentration and the age of the eggs on the level of consumer preferences towards salted eggs and to know the ideal level of salt concentration and the age of the eggs to get consumers preferred salted eggs. The research was done in Poultry Production Laboratorium of Politechnic of Jember  from September 27th 2016 to October 25th 2016. The research design by Randomaized Complete Desaign (RCD) consisted of two factor. The first was salt concentration which contains 3 actions which are action of salt concentration 25% (A25), salt concentration 30% (A30) and salt concentration 35% (A30). The second, the age of the eggs contains 2 actions which are 3 days age (B3) and 14 days age (B14). There are 6 combination of action and each of action was redone 4 times so that able to gain 18 units of research. Preference research was directly done by taste the salted egg. People panelis for detect acceptance on this research is 30 people from workers and students of Politechnic of Jember and also citizens. The salt concentration  35% and 3 days egg age have significant effect toward consumer preferences on color and grity as the criteria, while salt concentrations and days egg age  have no effect toward consumer prference on smell and taste of salted egg. 
Publisher Jurnal Ilmu Peternakan Terapan
Date 2017-12-05
Type info:eu-repo/semantics/article
Artikel yang dipeer-review
Format application/pdf
Source Jurnal Ilmu Peternakan Terapan; Vol 1, No 1 (2017); 1-7
Language ind
Rights ##submission.copyrightStatement##

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