Pengaruh Kombinasi Konsentrasi Daun Teh (Camellia Sinensis) dengan Asap Cair (Liquid Smoke) dan Lama Pengasinan Terhadap Kualitas Nilai Hu (Haugh Unit) dan Kemasiran Telur Asin
ABSTRACT: This study was
conducted in March-April 2013. The research took place in laboratory of Live
stock Products Technology, Faculty of Science and Technology, Alauddin State
Islamic University of Makassar. This study aims to know the effect of tea
leaves (Camellia sinensis) with liquid smoke (liquid smoke) and long marinating
of HU (Haugh unit) and granular the quality salted eggs. Completely randomized
design (CRD) with a general pattern 5x4 by 3 replications. Arrangement of
treatments as follows: Factor A: combination of tea leaves + concentration of
liquid smoke, 1. Tea leaves (0%) + liquid smoke (0%), 2. Leaf tea (10%) +
liquid smoke (0%), 3. Tea leaves (0%) + liquid smoke (10%), 4. Leaf tea (20%) +
liquid smoke (0%), 5. Tea leaves (0%) + liquid smoke (20%). Factor B: long
salting, 1. (6 days), 2. (7 days), 3. (8 days), 4. (9 days). Data were analyzed
by analysis of variance using a completely randomized design (CRD) consisting
of 2 parameters of egg quality testing using the Least Significant Difference
Test (LSD). Based on the results of analysis of variance showed that
administration of a combination of the concentration of tea leaves (Camellia
sinensis) with liquid smoke (Liquid smoke) may affect the value of granular
while the effect on the value of long marinating HU (Haugh unit).
Penulis: Ismaila A Kadir,
Effendy Abustam
Kode Jurnal: jppeternakandd130373
