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Khoiri, Alifatul
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Industrial & Manufacturing Engineering

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STUDI PERBANDINGAN KUALITAS ORGANOLEPTIK TELUR PUYUH DIREBUS DENGAN LARUTAN GARAM 5%) Khoiri, Alifatul
Jurnal Agroindustri Pangan Vol 2 No 3 (2023): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v2i3.581

Abstract

Salted quail eggs are a type of processed egg product that have a distinctive salty flavor. This flavor depends on the concentration of the salt solution used during the boiling process. The aim of this study was to compare the organoleptic characteristics of salted quail eggs boiled in a 5% (w/v) salt solution with those boiled in clean water. The salted quail eggs were prepared by coating the eggs with a mixture of salt and ash, and then boiling them in either the salt solution or the clean water. The study results indicated that there was no significant difference (P>0.05) between the two samples in terms of taste, firmness, texture, and aroma. However, most panelists favored the salted quail eggs boiled in the salt solution because they had a slightly stronger fishy aroma and a slightly higher salinity.
STUDI PERBANDINGAN KUALITAS ORGANOLEPTIK TELUR PUYUH YANG DIASINKAN DENGAN PASTA DAN DIREBUS DENGAN LARUTAN GARAM Khoiri, Alifatul
Jurnal Agroindustri Pangan Vol 3 No 1 (2024): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v3i1.741

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pengasinan dengan metode pasta yang dilanjutkan dengan perebusan pada larutan garam terhadap karakteristik hedonik telur puyuh asin. Proses pengasinan dilakukan dengan merendam dalam pasta penggaraman yang terdiri dari campuran bata merah, abu, garan dan air selama 48 jam, diikuti dengan perebusan menggunakan dua metode, yaitu air bersih (TPA 1) dan larutan garam 10% (TPA 2) selama 1 jam masing-masing. Parameter organoleptik dievaluasi oleh 36 panelis yang tidak terlatih. Data yang diperoleh dianalisis menggunakan independent samples t-test untuk membandingkan kedua sampel. Hasil penelitian menunjukan bahwa setelah telur puyuh diasinkan dengan metode pasta penggaraman dan direbus dengan larutan garam 10% (TPA 2) memberikan dampak yang nyata (P<0,05) terhadap rasa putih telur, rasa kuning telur, kemasiran, tekstur putih telur, dan aroma. Perlakuan TPA 2 belum mencapai standar organoleptik telur asin. 19 panelis lebih menyukai telur puyuh perlakuan TPA 2 dan 17 panelis lebih menyukai TPA 1.
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