PENGARUH PENGGUNAAN JAHE (Zingiber officinale Roscoe) DAN LAMA PEMERAMAN TERHADAP SIFAT FISIK DAN ORGANOLEPTIK TELUR ASIN

Rivaldi, Rivaldi (2017) PENGARUH PENGGUNAAN JAHE (Zingiber officinale Roscoe) DAN LAMA PEMERAMAN TERHADAP SIFAT FISIK DAN ORGANOLEPTIK TELUR ASIN. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Salted eggs are a generic term for preserved eggs by salted. The quality of salted eggs is influenced by shelf life, physical properties are also influenced by the quality of the sensors are aroma, yellow and egg whites also taste. To improve the quality of salted eggs in this case the appearance of innovation in the process of making one of them by using ginger. Ginger has a natural antioxidant activity because ginger extract contains zingerone, shogaol, gingerol, gingerdiol, diarylheptanoid and kurkumin. The study was conducted from June to July 2015 in Livestock Production Laboratory State Polytechnic of Jember. The design of the research was a complete randomized design of factorial pattern, the first factor was ginger concentration (0, 10, 20 and 30%) while the second factor was length of ripening (1, 2 and 3 days) then repeated 3 times. The results of statistical tests in this study note that the use of ginger and length of ripening is significantly different to the level of panelist preferences. The use of ginger can increase the preferences of salted eggs at the level of 10% and 20%. At a significantly different 30% level against the 0% treatment but not significantly different at 10% and 20%. Based on the test of physical properties (Albumin Index, Yolk Index and Haugh Unit) from the treatment of ginger concentration did not give effect or different not significant, but the duration of ripening was significantly different from yolk salted egg index. Suggest to use of ginger and length of ripening on salted eggs at a concentration level of 20% with 1 day of ripening.

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