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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Kesehatan Masyarakat ALCHEMY Jurnal Penelitian Kimia Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Pendidikan Terbuka Dan Jarak Jauh Diseminasi : Jurnal Pengabdian kepada Masyarakat Journal of Food Technology and Health Food Scientia: Journal of Food Science and Technology Journal of Applied Agricultural Science and Technology Jurnal Teknologi dan Mutu Pangan Jurnal Sains, Teknologi dan Kesehatan
Athiefah Fauziyyah
Universitas Terbuka
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health

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Journal : Food Scientia: Journal of Food Science and Technology

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Pengaruh Penambahan Ekstrak Bawang Putih dan Cabai pada Telur Asin Itik Terhadap Kandungan Protein, Total Mikroba, dan Tingkat Kesukaan Konsumen Sumarsih; Athiefah Fauziyyah
Food Scientia : Journal of Food Science and Technology Vol 1 No 1 (2021): Januari - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (280.104 KB) | DOI: 10.33830/fsj.v1i1.1452.2021

Abstract

This study is aimed to determine the effect of garlic and chili extracts additiontowards the protein content, total microbial count and consumer hedonic level ofsalted duck eggs. This study was conducted using Completely Randomized Design(CRD) with 3 treatments and repeated three times. The treatments tested were theaddition of 100% garlic extract and 50% garlic: 50% chili with subsequent 7 daysripening and 3 days incubation period. The parameters observed were proteincontent, total microbial count and consumer hedonic level. The data was statisticallyanalyzed using analysis of variance (ANOVA) with 5% significance level and furtherprocessed with Duncan's Multiple Range Test (DMRT) for those significantlydifferent treatments. The results shows that the addition of 50% garlic and 50% chiliextracts followed by 7 days ripening and 3 days incubation exhibit an elevatedprotein content on the salted duck eggs without any significant effect on its physicalappearance, color, texture as well as the total microbial count.
Co-Authors Aditia, Kay Almira Andi Febrisiantosa Dewi, Felicitas Lady Faustina Dini Nur Hakiki Eko Yuliastuti E.S Fahlevie, Riza Firmansyah, Angga Maulana Hermawan, Yudi Jambang, Nicolays Kurniasih, Lilis Risma Laila Rahmawati Lembek, Baby Amelia Lukman Hakim Mohamad Rajih Radiansyah Muhammad Luthfi Mutiara Ulfah Permadi, Selma Noor Rina Rismaya Setiyawan, Ahmad Iskandar Sri Wijanarti Sumarsih