KAJIAN SUHU PENGOVENAN TERHADAP KADAR PROTEIN DAN NILAI ORGANOLEPTIK TELUR ASIN
ABSTRAK: Salted eggs are a
source of animal protein foods suitable for children, adolescents, parents,
people in the healing period and pregnant women. This study aimed to determine
the effect of oven temperature on protein content and taste of salted eggs.
This study uses pesisir duck eggs (Indian Runner) fresh 48 hour maximum age of
200 items weighing 65-70 g obtained from a breeder in Anduring Padang, 3000
grams of brick powder, gray rub 2000 grams and 1000 grams of salt. Research
method used is the method of experiment with Random Design Group (RAK), which
consists of 4 treatments and 5 groups as replicates. Treatment A (oven
temperature 70ºC), B (oven temperature of 80ºC), C (oven temperature of 90ºC)
and D (oven temperature of 100ºC). Oven eggs done for 6 hours, then stored for
25 days. Observed variable is based on dry weight protein content and taste of
salted eggs. The data obtained were statistically analyzed with F test, if
influential followed by Duncan's test. The results showed different effects
very significantly (P<0,01) on texture, significantly different (P<0,05)
protein levels, showing the influence of different flavors but not significant
(P>0,05) to the aroma of salted eggs. Based on the research results can be
concluded that the oven temperature best eggs after 25 days of storage is at a
temperature of 90ºC with a 37,00% protein content, taste 2,47 (like), aroma
2,38 (neutral) and texture 2,66 (like).
Keyword: oven, protein content,
salted eggs, taste, temperature
Penulis: D. NOVIA, S. MELIA,
N. Z. AYUZA
Kode Jurnal: jppeternakandd110014
