Kualitas Fisik dan Organoleptik Telur Asin dari Berbagai Jenis Telur Unggas


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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

Format application/pdf
Identifier https://jurnalpertanianumpar.com/index.php/jgt/article/view/790
Source JURNAL GALUNG TROPIKA; Vol 10, No 2 (2021); 221 - 233
JURNAL GALUNG TROPIKA; Vol 10, No 2 (2021); 221 - 233
Language ind
Relation https://jurnalpertanianumpar.com/index.php/jgt/article/view/790/pdf_132
Rights Copyright (c) 2021 JURNAL GALUNG TROPIKA

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