PENGARUH KONSENTRASI GARAM TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK TELUR ASIN BELUNTAS (Pluchea indica less)-TEH HITAM (Camelia sinensis)
Abstract: Egg is one kind of
high nutritious food that can be easily damaged. Salting makes the egg shelf
life longer than fresh egg, otherwise the fishy smell of fresh eggs has not
been reduced. Therefore additional materials such as Pluchea leaves (Pluchea
indica less) and black tea (Camelia sinensis) are needed to remove the fishy
smell. The experimental design was a randomized block design (RBD) single
factor, with the concentration of salts consist of 7 (seven) treatments,
including 25%, 30%, 35%, 40%, 45%, 50%, and positive control. Each treatment
was repeated four (4) times. Parameters tested were moisture content, salinity,
texture, color, and organoleptic testing (color, flavor, and aroma). The data
obtained were analyzed using ANAVA test at α = 5%, which aimed to determined
the presence or absence of a real difference to the parameters. If the data
obtained significantly different results then Duncan's Multiple Range Test Test
(DMRT) with α = 5% was used to determine the level of treatment that gave a
real difference. Research showed that the using of different salt
concentrations was significantly affect the albumen and yolk salinity,
hardness, adhesiveness, lightness, and chroma parameters, while cohesiveness
and hue parameter were only visible in albumen and organoleptic of yolk.
However, different treatment in salt concentration showed no significant
difference in albumen and yolk in moisture content, while cohesiveness and hue
parameters didn’t have significant effect on yolk and organoleptic of albumen.
Penulis: Brigita Santi Adventi,
Paini Sri Widyawati, Adrianus Rulianto Utomo
Kode Jurnal: jppertaniandd151020
