Analisis kadar abu, karbohidrat dan lemak telur asin oven pada berbagai tingkat suhu pengovenan

Triana Ulfah (Universitas Insan Cendekia Mandiri)
Nilawati Widjaja (Universitas Insan Cendekia Mandiri)
Sari Suryanah (Fakultas Peternakan, Universitas Padjadjaran)
Syifa Nurjannah (Universitas Insan Cendekia Mandiri)

Composite
Vol. 8 No. 1 (2026): Januari

This study aims to evaluate the impact of varied oven drying temperatureson the chemical quality, or proximate composition, of salted eggs, specificallyfocusing on the ash, fat, and carbohydrate content. Furthermore, the researchidentified the optimal treatment temperature to yield the best quality salted eggs. Theresearch employed an experimental method utilizing a Completely RandomizedDesign (CRD) with four treatment groups: P0 (control, no oven drying), P1 (70°C for6 hours), P2 (80°C for 6 hours), and P3 (90°C for 6 hours). Each treatment wasreplicated five times (n=5), using 10 duck eggs per replicate. The data obtained(percentage of ash, fat, and carbohydrate content) were analyzed using Analysis ofVariance (ANOVA) followed by Duncan's Multiple Range Test (DMRT) when asignificant treatment effect was observed. The results indicated that the oven dryingtemperature significantly affected (P < 0.05) the ash, fat, and carbohydrate contentof the salted eggs. Oven drying at 90°C was proven to yield salted eggs with the bestchemical composition, as evidenced by optimal ash, fat, and carbohydrate levels.