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All Journal Jurnal Teknologi Pangan dan Hasil Pertanian AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan)
Akhdiyat, Tedi
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Agriculture, Biological Sciences & Forestry Computer Science & IT

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Karakteristik Sensorik Telur Asin dengan Pemberian Tepung Daun Jeruk Purut (Citrus Hystrix) Arifin, Ilmi; Ulfah, Triana; Adiputra, Rachmat; Hariadi, Hari; Akhdiyat, Tedi
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 4 No. 2 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v4i2.886

Abstract

Eggs are a food ingredient with a relatively high protein content and have complete amino acids, unsaturated fats, vitamins and minerals that the body needs and are easy to digest. Eggs are always available throughout the year, but the fact is that egg shells crack easily, relative humidity and temperature in the storage room can affect the quality of eggs and cause chemical and microbiological changes so preservation efforts are needed to maintain the quality of the eggs. Salted eggs are a way to preserve eggs which has the benefit of improving the taste and the texture of the egg yolk. The addition of kaffir lime leaf flour is one of the diversification methods for processing salted eggs. The aim of this research was to determine the sensory characteristics of salted eggs by administering kaffir lime leaf flour. The experimental research used a Completely Randomized Design (CRD) with 5 treatments, namely S0: 0% kaffir lime leaf flour, S1: 15% kaffir lime leaf flour, S2: 20% kaffir lime leaf flour, S3: 25% kaffir lime leaf flour, and S4: 30% kaffir lime leaf flour with 5 repetitions. he results of the research showed that salted eggs with 25% kaffir lime leaf flour produced salted eggs that were liked by the panelists in terms of sensory characteristics.
Karakteristik Organoleptik Telur Asin Dengan Penambahan Jahe Merah (Zingiber Officinale Varietas Rubrum) Ulfah, Triana; Adiputra, Rachmat; Akhdiyat, Tedi; Firman, Asep
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 18 No. 1 (2023): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v18i1.6342

Abstract

Eggs are livestock products that have a big contribution in overcoming nutritional problems in society. Generally, eggs only last for two weeks if stored at room temperature. Therefore preservation efforts are very important to maintain the quality of the eggs, so that the quality and nutritional value of the eggs remain good and do not change the taste, smell, color and contents. One way is to preserve them by salting and adding red ginger. Red ginger contains antioxidants, antimicrobials and essential oils that can preserve and give a distinctive aroma. The aim of this study was to determine the effect of adding red ginger (Zingiber officinale Rubrum variety) on the characteristics of salted eggs. The study used a completely randomized design (CRD) with 5 treatments, namely P0: 0% red ginger, P1: 20% red ginger, P2: 30% red ginger, P3: 40% red ginger, and P4: 50% red ginger with 5 times test. The results showed that the characteristics of salted eggs with the addition of 30% red ginger got the highest score in the hedonic method organoleptic test.
Co-Authors Adiputra, Rachmat Arifin, Ilmi Firman, Asep Hari Hariadi, Hari Triana Ulfah