KUALITAS DAN NILAI ORGANOLEPTIK TELUR ASIN RASA BAWANG PUTIH DENGAN KONDISI MENTAH DAN MATANG YANG DISIMPAN PADA RUANGAN

Pratiwi, Impun (2010) KUALITAS DAN NILAI ORGANOLEPTIK TELUR ASIN RASA BAWANG PUTIH DENGAN KONDISI MENTAH DAN MATANG YANG DISIMPAN PADA RUANGAN. S1 thesis, Universitas Mataram.

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Abstract

The objective of this research was to examine the quality and sensory (organoleptic) value of raw and boiled salty egg with garlic flavoured which store at ambient temperature. The research was conducted at laboratory of animal product and processing technology Faculty of Animal Husbandry, The University of Mataram. The material used were fresh duck eggs aged 1-2 days which average weight 67.50 ± 4.08 gram obtained from farmers at sub district of Dasan Cermen district of Sandubaya, Mataram. The salty eggs were flavoured with garlic and store at ambient temperature (27-29º) both raw and boiled egg. The main variables of this research were: weight loss of eggs, albumen index, yolk index, albumen pH, yolk pH, Haugh Unit; while supporting variable was organoleptic value which consist of: flavour, colour, aroma, and texture of salty eggs. The storage duration was 15 days and every 5 days the samples were examined with 3 replications. The experiment design used were Completely Randomized Design (CRD) and Randomized Complete Block Design (RBD) following by Duncan’s test. The result shows that condition of raw and boiled have no significant (P≥0.05) effect on: weight loss of eggs (0.48-0.56 %), Haugh Unit (42.76, 44.83, 56.94, 68.48), albumen index (0.52, 0.68, 0.77, 0.87), yolk index (0.66, 0.67, 0.72, 0,73), yolk pH (6.67-7.13), albumen pH (8.09-8.25), increasing of air cell (2.68-3.19 mm). However, the treatment have significant effect (P≤0.01) on the yolk color (measure by yolk colour fan) which raw yolk have darker yellow (10.99) while boiled yolk was more bright (5.25). The average result of sensory test were: flavour: 7 ± 0.58 (salty), aroma: 7.17 ± 0.83 (slightly putrid taste), colour: 6.94 ± 0.78, texture: 6.56 ± 0.59 (granular), and overall acceptance: 6.78 ± 0.62 (acceptable).

Item Type: Thesis (S1)
Keywords (Kata Kunci): quality, salty eggs garlic flavoured.
Subjects: Q Science > Q Science (General)
Depositing User: Imran SE
Date Deposited: 12 Mar 2019 01:21
Last Modified: 12 Mar 2019 01:21
URI: http://eprints.unram.ac.id/id/eprint/12572

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