Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Hasanuddin Journal of Animal Science (HAJAS)
Khatima, Khatima
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Immunology & microbiology

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Antioxidant Activity and Organoleptic Quality of Salted Eggs with Pandan Leaves Addition Khatima, Khatima; Nahariah, Nahariah; Pakiding, Wempie
Hasanuddin Journal of Animal Science (HAJAS) Vol. 6 No. 1 (2024)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v6i1.30690

Abstract

This study aimed to evaluate the antioxidant activity and organoleptic quality of salted eggs enhanced with varying concentrations of pandan (Pandanus amaryllifolius) leaf extract. A Completely Randomized Design (CRD) was employed with four treatment levels (0%, 15%, 30%, and 45%) and three replications. Antioxidant activity was determined using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, while organoleptic properties were assessed using a standardized Likert scale. The addition of pandan leaves had a highly significant effect (P<0.01) on antioxidant activity and a significant effect (P<0.05) on IC₅₀ values. All treatments exhibited strong antioxidant capacity, with IC₅₀ values below 50 ppm. The 15% pandan leaf treatment yielded the most desirable color, texture, taste, and overall acceptance, while 45% addition produced the most favorable aroma. The findings demonstrate that pandan leaves can serve as a natural antioxidant source and sensory enhancer in animal-derived products. This research provides important evidence that using tropical herbal additives such as pandan leaves can enhance the functional quality of traditional poultry products, contributing to innovation and sustainability in livestock-based food processing. Keywords: Salted egg, pandan leaves, organoleptic quality, antioxidant activity
Co-Authors Nahariah Nahariah, Nahariah Wempie Pakiding