Kualitas Fisik dan Organoleptik Telur Asin dari Berbagai Jenis Telur Unggas

JURNAL GALUNG TROPIKA

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Field Value
 
Title Kualitas Fisik dan Organoleptik Telur Asin dari Berbagai Jenis Telur Unggas
 
Creator Ariawan, Ahmad Bayu; Universitas Haluoleo
Hafid, Harapin; Universitas Halu Oleo
 
Subject Ilmu Peternakan; teknologi ternak
eggs; salted egg; pH; weight loss; organoleptic
 
Description Salted egg is an egg preservation product that aims to improve the taste, aroma, appearance of the yolk, and color through salt diffusion into the egg. This study aims to compare various types of eggs on the physical and organoleptic qualities of salted eggs. This study used a completely randomized design (CRD) consisting of 4 treatments, namely duck eggs (P0), broiler eggs (P1), free-range chicken eggs (P2), and duck eggs (P3). Parameters measured in this study were egg yolk and white pH, egg weight loss, and organoleptic quality. The results showed that using various types of eggs had a significant effect (p<0.05) on egg yolk pH, weight loss, yolk color, egg yolk texture, saltiness, saltiness level, and acceptance of salted eggs. However, it had no significant effect (p>0.05) on egg white pH, egg white color, salted egg aroma, white egg texture, and salted egg taste. Goat eggs are the best type in optimal pH and are the most preferred by consumers organoleptically.
 
Publisher Fapetrik-UMPAR
 
Contributor Universitas Halu Oleo
 
Date 2021-08-30
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion

 
Format application/pdf
 
Identifier https://jurnalpertanianumpar.com/index.php/jgt/article/view/790
10.31850/jgt.v10i2.790
 
Source JURNAL GALUNG TROPIKA; Vol 10, No 2 (2021); 221 - 233
JURNAL GALUNG TROPIKA; Vol 10, No 2 (2021); 221 - 233
2407-6279
2302-4178
10.31850/jgt.v10i2
 
Language ind
 
Relation https://jurnalpertanianumpar.com/index.php/jgt/article/view/790/pdf_132
 
Rights Copyright (c) 2021 JURNAL GALUNG TROPIKA
http://creativecommons.org/licenses/by-sa/4.0
 

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