Evaluasi Penggunaan Ramuan Herbal terhadap Kualitas Telur Asin dengan Media Pelapis Bata Merah: Evaluation of the Use of Herbal Ingredients on the Physical Quality of Salted Eggs with Red Brick Coating Media

Krisnaningsih, Aju Tjatur Nugroho
Tini, Ning
Hadiani, Dimas Pratidina Puriastuti

Jurnal Ilmiah Ilmu-Ilmu Peternakan
Vol 29 No 2 (2026): November 2026

Background: In general, salted egg production uses conventional methods that function only for preserving fresh eggs without optimizing product quality. One effort for added value and innovation in salted egg products can be carried out using herbal ingredients such as bay leaves, ginger, turmeric, and garlic. The addition of herbs in the salting process can improve the organoleptic characteristics of salted eggs, as well as help suppress microbial growth during fermentation. Although the addition of herbs and the use of red brick coating media have been studied separately in salted egg processing, research evaluating the combination of both is still limited, with varying results; therefore, studies on the quality of salted eggs using various concentrations of herbal solutions during fermentation are needed. Purpose: This study aims to evaluate the use of herbal mixtures on the physical quality of salted eggs with a red brick coating medium. Methods: The research method used was a laboratory experiment with a Completely Randomized Design consisting of four treatments and four replications. The treatments were differentiated based on the concentration of herbal ingredients in the red brick coating mixture, namely: P0 (0%), P1 (20%), P2 (40%), and P3 (60%). The observed variables included egg weight loss and organoleptic tests through preference tests by panelists on color, aroma, texture, and taste. Research data were analyzed using ANOVA. If there were differences between treatments, they were followed by Duncan’s Multiple Range Test. Results: The research results show that the use of herbal concoctions has a very significant effect (P<0.01) on the percentage of weight loss of salted duck eggs and the taste preference level in organoleptic tests, and has no significant effect (P>0.05) on the organoleptic tests of aroma, texture, and color of the salted eggs. Conclusion: Based on the research results, it can be concluded that the use of 40% herbal concoction provides the best physical quality of salted eggs with red brick coating media.