Article Per Year (5 Year)
p-Index From 2021 - 2026
0.562
P-Index
This Author published in this journals
All Journal Media Peternakan
Doso Sarwanto
Universitas Wijaya Kusuma Purwokerto
Agriculture, Biological Sciences & Forestry

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
PENGARUH KONSENTRASI GARAM YANG BERBEDA PADA PEMBUATAN TELUR ASIN AYAM RAS TERHADAP KARAKTERISTIK RASA DAN TINGKAT KEMASIRAN KUNING TELUR Kurniawati; Doso Sarwanto; Tri Sukmaningsih; Sari Tuswati
MEDIA PETERNAKAN Vol. 25 No. 1 (2023): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v25i1.3

Abstract

The study was aimed to determine the effect of  different salt concentrations on the taste characteristics of salted eggs yolk and the level of grittiness texture. This research was conducted on 1th July until 30th November 2022 at Animal Production Technology Laboratory of Animal Husbandary Wijayakusuma University, Purwokerto. The materials used were 40 eggs, brick powder, salt and water. This research was carried out with an experimental method. The experimental design used a completely randomized design (CRD) with 5 treatments, each treatment consisting of 2 eggs and repeated 4 times. The variables measured in this study were the taste characteristics of the salted egg and the level of grittiness texture. The research that the different salt concentrations had a significant influence on the taste characteristics of salted eggs and the level of grittiness texture (p<0.05). Furthermore, based on the BNT test, it was found that the taste characteristics and grittiness of P1 were significantly different from P2, P3, P4 and P5. P5 was the saltiest taste and the richest texture of grittiness, while P1 was the treatment with the least salty taste and the least grittiness texture. Key answer : Salted egg, salt concentration, taste characteristics, the level of grittiness texture
PENGARUH BOBOT TELUR TERHADAP DAYA TUNAS DAN DAYA TETAS TELUR ITIK Tri Syamsiningsih; Doso Sarwanto; Sulistyaningtyas
MEDIA PETERNAKAN Vol. 25 No. 1 (2023): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v25i1.4

Abstract

The research entitled The Effect of Egg Weight on Shoot and Hatchability of Duck Eggs aims to determine the effect of egg weight on budding and hatchability in duck egg hatching. The material used in the study was 30 duck eggs. The research method used a completely randomized design (CRD) with egg weight treatment (P1: duck egg weight 60-65 grams, P2: duck egg weight 66-70 grams and P3: duck egg weight more than 70 grams) repeated 10 times. The variables observed were shoot and hatchability of duck eggs. The results showed that egg weight had no significant effect (P>0.05) on shoot and hatchability of duck eggs. Keyword: Egg Weight, Shoot Viability, Hatchability, Duck Eggs.
PENGARUH LAMA WAKTU PEMERAMAN DENGAN PENAMBAHAN PERASAN JERUK NIPIS (Citrus aurantiifolia) TERHADAP AROMA DAN RASA TELUR ASIN Tegar Solehchatas; Doso Sarwanto; Sulistyaningtyas; Citopartusi Tjahyani
MEDIA PETERNAKAN Vol. 25 No. 2 (2023): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v25i2.7

Abstract

The research entitled "The Effect of Baking Time With the Addition of Lime Juice (Citrus aurantiifolia) on the Aroma and Taste of Salted Eggs" was carried out from March 5 to March 20, 2023. This research aims to determine the effect of the length of salting time with the addition of lime juice (Citrus aurantiifolia) on the scent and taste of salted eggs. The research material used was 60 duck eggs, lime and salt. This research used an experimental method with a completely randomized design (CRD) consisting of four treatments, namely P1 (6 days salting), P2 (9 days salting), P3 (12 days salting), and P4 (15 days salting). Each treatment consisted of 30 panelists as replicates. Parameters measured were the scent and taste of salted eggs which were produced using 30 untrained panelists. The results of the analysis of variance showed that the different salting times with the addition of 5 ml of lime juice (Citrus aurantiifolia) had no significant effect (P<0.05) on the scent of salted eggs which produced a fishy scent close to slightly fishy. The different duration of ripening with the addition of 5 ml of lime juice (Citrus aurantiifolia) had a very significant effect (P<0.05) on the taste of salted egg which produced a good taste. Keywords: Salting time, lime juice, salted egg
Co-Authors Citopartusi Tjahyani Kurniawati Sari Tuswati Sulistyaningtyas Tegar Solehchatas Tri Sukmaningsih Tri Syamsiningsih