Article Per Year (5 Year)
p-Index From 2021 - 2026
5.557
P-Index
This Author published in this journals
All Journal Chemica: Jurnal Ilmiah Kimia dan Pendidikan Kimia Indonesia Chimica Acta Panrita Abdi - Jurnal Pengabdian pada Masyarakat Al-Kimia Jurnal SOLMA Chemistry Indonesian Journal of Chemical Research Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Abdimas Toddopuli: Jurnal Pengabdian Pada Masyarakat Quimica : Jurnal Kimia Sains dan Terapan Jurnal Ilmiah Wahana Pendidikan Jurnal Abdimas Indonesia : Jurnal Abdimas Indonesia Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat JURNAL KIMIA SAINTEK DAN PENDIDIKAN Lamahu: Jurnal Pengabdian Masyarakat Terintegrasi Jurnal Atma Inovasia Jurnal TLM Blood Smear Ininnawa: Jurnal Pengabdian Masyarakat Satera: Jurnal Sains dan Teknik Terapan CERATA Abdi Kimia : Jurnal Pengabdian Masyarakat Hayyan Journal Illea
Elfira Jumrah
Universitas Negeri Makassar
Religion Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 41 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 41 Documents
Search

 1   2   3   4   5 
Effect of Liquid and Solid Salting Methods on the Organoleptic Characteristics of Traditional Salted Eggs Elfira Jumrah
Hayyan Journal Vol. 3 No. 2 (2026): June
Publisher : Education and Talent Development Center of Indonesia (ETDC Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51574/hayyan.v3i2.5156

Abstract

This study aimed to evaluate the effect of solid and liquid salting methods on the organoleptic characteristics of traditional salted eggs. The research employed an experimental method using different salt concentrations in both salting media. The solid salting method utilized mixtures of salt and ash at ratios of 1:3, 1:4, and 1:5, while the liquid salting method used salt-water ratios of 1:0.5, 1:0.4, and 1:0.3 supplemented with garlic and chili peppers as natural flavoring agents. Duck eggs were cured for 7 days at room temperature and subsequently boiled before organoleptic evaluation. Sensory analysis was conducted based on color, aroma, taste, texture, and overall acceptance. The results showed that both salting methods significantly affected the sensory quality of salted eggs. In the solid salting treatment, the 1:3 salt-to-ash ratio produced the best characteristics, including bright orange yolk color, firm texture, balanced salty taste, and desirable aroma. Meanwhile, in the liquid salting treatment, the 1:0.5 salt-to-water ratio was the most preferred by panelists due to its attractive orange yolk color, balanced saltiness, soft texture, and pleasant spicy aroma derived from garlic and chili peppers. Higher salt concentrations promoted better osmotic dehydration, protein denaturation, and yolk texture formation, resulting in improved organoleptic quality. In conclusion, both solid and liquid salting methods effectively produced salted eggs with acceptable sensory properties; however, salt concentration and salting media played important roles in determining product quality. Optimization of salting conditions is therefore essential for producing traditional salted eggs with superior organoleptic characteristics and higher consumer acceptance.
Co-Authors Abubakar, Andi Nur Fitriani Adriyanti, Refani Ainun Musfira Alam, Muhammad Nur Alda, Nurfadhilah Amalia Luqman, Alya Amran, Aimar Ananda Andi Nur Fitriani Abubakar Andi Nur Fitriani Abubakar Astuti, Kartika Novi Ayu Safitri Agustina Azis, Suhartini Aziz, Rahmawati Dewiyanti Fadly Diana Eka Pratiwi Djangi, Muh. Jasri Dwi Gladinda, Virginia Elsye Dea, Secilia Fandi Ahmad Fandi Ahmad Fitri Yulianti Fitriani Abubakar, Andi Nur Gusti, Herdi Idriawien Gusti, Herdie Idriawien Hastuti Agussalim Herdie Idriawien Gusti Herdie Idriawien Gusti Ilyas, Nita Magfirah Islawati Karneng, Syahdam Khairunnisa, Rifqiani Marsandah Mega Fatimah Rosana Muhammad Isbar Pratama Muhammad Yunus Munawwarah Munawwarah Munawwarah Mutmainna Nur Afni Nur Indah Sari NUR ISMI Nur Ismi Nur Ismi, Ismi Nurwijayanti Purnama, Andry Priyadharmadi Putri Ramadani Asra Putri Ramadani Hasra Putri Ramadani Hasra R. Rusli Refani Adriyanti Rini Perdana Rosmaniar Saadatul Husna Salnus, Subakir Siti Fatimah Sri Hardiyanti, Sri Sri Sumiati Sri Sumiati Sri Sumiati Sudding, Sudding Suhartini Azis Sukaria, Muhammad Ikhsan Suriati Eka Putri Syahdam Karneng Syahdam Karneng Talib, Jihad Vika Puji Cahyani Yunus, Muh Zachrina, Dwiny Zulkarnain, A. Mutiara