PENGARUH PENAMBAHAN EKSTRAK JAHE (Zingiber Officinale) DAN ASAP CAIR (Liquid Smoke) DENGAN LAMA PENGASINAN TERHADAP KUALITAS KEDALAMAN RONGGA UDARA DAN LEMAK KUNING TELUR
ABSTRACT: This study was
conducted in October-November 2013. Located in laboraty of Integrated Animal
Production Techonology Faculty of Science and Technology Alauddin State Islamic
University of Makassar. This study aimed to determine the effect of ginger extract
and liquid smoke and the length of marinated salted egg on the quality of
salted egg. The research method was based on the completely randomized design
(CRD) with the general pattern 5 x 3 with 3 replications the treatments were:
Factor A, The concentration of 1. ginger extract (0 %) + liquid smoke (0 %), 2.
ginger extract (0 %) + liquid smoke (10 %), 3. ginger extract (10 %) + liquid
smoke (0 %), 4. ginger extract (0 %) + liquid smoke (20 %), 5. ginger extract
(20 %) + liquid smoke (0 %). Factor B, Period of marinated salted egg, 1. (6
days), 2. (8 days), 3. (10 days). Data was analyzed by analysis of variance
using a completely randomized Rancanagan (CRD) based the of consistend, 8
parameters of egg quality tested using the Least Significant Difference Test
(BNT). Based on the analysis of variance showed that the addition of ginger
extract (Zingiber Officinale) and liquid smoke (Liquid Smoke) can affect the
value of the depth of the air cavity (P<0,05) and the value of fat
(P<0,01).
Penulis: Asmayani, Effendi
Abustam, Irmawati
Kode Jurnal: jppeternakandd140320
