Organoleptic Quality of Suna Cekuh Salted Eggs with Three Methods (Ripening, Soaking, and Injection)

I Nyoman Gede Wira Adnyana (Politeknik Pariwisata Bali)
I Made Purwa Dana Atmaja (Politeknik Pariwisata Bali)
I Nyoman Sunada (Politeknik Pariwisata Bali)
Made Hendrayana (Politeknik Pariwisata Bali)

Indonesian Journal of Applied and Industrial Sciences (ESA)
Vol. 5 No. 1 (2026): January 2026

Salted eggs are a traditional preservation method for duck eggs involving immersion or coating with a mixture of salt, ash, or brick powder, resulting in a salty taste and extended shelf life. This study aimed to evaluate the organoleptic quality of salted eggs with the addition of suna cekuh, a traditional Balinese seasoning made from garlic and aromatic ginger, and to identify the most suitable flavoring method. Three methods were tested: marination, soaking, and injection. Product quality was assessed through an organoleptic test covering color, aroma, texture, and taste using the Likert scale. The panel consisted of 30 semi-trained culinary students from Bali Tourism Polytechnic. The results showed that the injection method yielded the highest scores in all sensory aspects and was deemed the most effective technique for making suna cekuh-flavored salted eggs. This innovation is expected to enhance public interest in duck eggs and serve as a valuable traditional food alternative.