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nur laela
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Journal : Media Peternakan

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PENGARUH JENIS TELUR DAN LAMA PEMERAMAN TERHADAP WARNA, RASA, KEMASIRAN DAN KESUKAAN TELIUR ASIN Nur Laela; Sari Eko Tuswati; Sulistyaningtyas -
Media Peternakan Vol 23, No 2 (2021): Media Peternakan
Publisher : Fakultas Peternakan Universitas Wijaya Kusuma Purwokerto

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Abstract

Penelitian dengan judul : “Pengaruh Jenis Telur dan Lama Pemeraman terhadap Warna, Rasa, Kemasiran dan Kesukaaan Telur Asin” bertujuan untuk mengetahui pengaruh jenis telur dan lama pemeraman telur asin yang disukai konsumen. Materi yang digunakan adalah telur itik, telur ayam buras dan telur ayam ras masing-masing 60 butir. Penelitian dilakukan menggunakan metode eksperimen. Rancangan yang digunakan adalah Rancangan Acak Lengkap Pola Tersarang, dengan jenis telur (telur itik, ayam buras dan ras) sebagai grup dan lama pemeraman (7, 14 dan 21 hari) sebagai sub grup. Hasil penelitian menunjukkan bahwa warna kuning telur asin tidak dipengaruhi oleh jenis telur, tetapi sangat dipengaruhi oleh lama pemeraman. Lama pemeraman 21 hari memberikan warna lebih kuning daripada lama pemeraman 7 dan 14 hari. Lama pemeraman 14 hari menghasilkan warna lebih kuning daripada 7 hari. Rasa telur asin sangat dipengaruhi oleh jenis telur dan tidak dipengaruhi oleh lama pemeraman. Telur itik menghasiilkan rasa yang lebih enak daripada telur ayam buras dan telur ayam ras. Telur ayam buras lebih enak daripada telur ayam ras. Kemasiran tidak dipengaruhi oleh jenis telur maupun lama pemeraman. Kesukaan konsumen sangat dipengaruhi oleh jenis telur dan tidak dipengaruhi oleh lama pemeraman. Telur itik lebih disukai daripada telur ayam buras dan telur ayam ras. Telur ayam buras lebih disukai daripada telur ayam ras. Untuk mendapatkan telur asin yang enak dan disukai konsumen, sebaiknya menggunakan telur itik, dan untuk mendapatkan warna kuning telur yang lebih kuning sebaiknya dilakukan pemeraman 21 hari. Kata kunci: Jenis telur, lama pemeraman, warna kuning telur, rasa, kemasiran, kesukaan. The research entitled: "Effect of Egg Type and Ripening Time on Color, Taste, Grittiness and Preference of Salted Eggs" aims to determine the effect of egg type and ripening time of salted eggs that consumers prefer. The materials used were duck eggs, free-range chicken eggs and purebred chicken eggs using 60 eggs each. The research was conducted using an experimental method. The design used was a completely randomized design with nested patterns, with egg types (duck eggs, free-range chicken eggs and purebred chicken eggs) as a group and ripening time (7, 14 and 21 days) as a sub group. The results showed that the color of the salted egg yolk was not affected by the type of egg, but was strongly influenced by the ripening time. The ripening time of 21 days gave a yellower color than the ripening time of 7 and 14 days. The ripening time of 14 days resulted in a yellower color than 7 days. The taste of salted eggs is strongly influenced by the type of egg and is not affected by the ripening time. Duck eggs produce a better taste than free-range chicken eggs and purebred chicken eggs. Free-range chicken eggs are tastier than purebred chicken eggs. The grittiness was not affected by the type of egg and the time of ripening. Consumer preference is strongly influenced by the type of egg and is not influenced by the length of ripening. Duck eggs are preferred over free-range chicken eggs and purebred eggs. Free-range chicken eggs are preferred over purebred chicken eggs. To get salted eggs that are delicious and liked by consumers, it is better to use duck eggs, and to get a yellower egg yolk color it is better to let it ripe in 21 days. Keywords: Egg type, ripening time, egg yolk color, taste, grittiness, preference.
Co-Authors Aan Subhan Pamungkas Abdul Hakim Prima Yuniarto Akib, Reski Devi Akib, Resky Devi Akmal Hidayat Amaliah, Zakiyatul Anwar, Ravel Ariani Saputri, Chandra Arif Mulyanto, Arif Ariyana, Ariyana Asrori, Muhammad Fuad Astuti, Etni Dwi Azis, Devi Yanti Baso Syafaruddin Cokro Aminoto Cut Citra Novita Darmawang, Darmawang Dewi, Riana R Etni Dwi Astuti Farida Farida Fatmawati Fatmawati Fatmawati, Fatmawati Fiskia Rera Baharuddin Fitriani Fitriani Fitriani Hamdiyah, Hamdiyah Hasnidar Hasnidar Heryanto, Heru Ibrahim Ibrahim Ike Putri Setyatama Ilmiyani, Siti Naili Indirwan Hasanuddin Indriyani, Rinni Istianto, Muhammad Zenedine Jumiarsih Purnama AL Kassaming Kassaming, Kassaming Kenre, Ishak Lestiyanti, Yuni M. Shaefur Rokhman Meisyaroh, Meriem Misriati Misriati, Misriati Mohammad Natsir Muhammad Ardianto Rodin Muhammad Hamsah Muhammad Idkhan, Andi Muhammad Tahir Nafisah, Zhafirah Shafa Kamalia Nasrayanti Nurdin Nasrayanti, Nasrayanti Natsir, Mohammad Nova ari Pangesti Nurbaya Nurbaya, Nurbaya Nurchamidah Nurcholis, Aflah Nurdin , Nasrayanti Nurjanna Nurjanna Nursari, Sri Yuliani Nurwahid Syam, Nurwahid Papulasih, Dian Paridjo Paridjo, Paridjo Pratiwi, Galuh Dea Nur Raden Mohamad Herdian Bhakti Rafi Pradipa Rahmawati - Rahmawati - Resmawati Resmawati, Resmawati Roni, Roni Rusdiana Rusdiana Safira, Aura Nur Saputri, Chandra Ariani Sari Eko Tuswati Sari, Fitriya Setiawan, Elsya Putri Sinta, Ardina Siti Naili Ilmiyani Sitti Hasriani St Nurbaya St. Nurbaya Sukarta, Asmah Sulaeman S Sulaeman Sulaeman Sulistyaningtyas - Sumantri, Indah Suci Suparta Suparta Susana, Hana Syahriani Syahriani, Syahriani Syarifuddin, Nuraeni Trian Pamungkas Alamsyah, Trian Pamungkas Ulpayani, Reski Warsiti Warsiti Wati, Dewi Rohma Wijaya, Mirza Mahbub Yuliana, Ratri Nurazizah Yundari, Yundari