Sifat Organoleptik dan Karakteristik Mutu Telur Itik Asin Basil Penggaraman dengan Tekanan

Abstract

One of the quality qriterion of salted duck egg which can be increased consumers satisfaction is its yolk grittines. the consumers likely to be unsatisfied to develop a new method which can be produced highly eggs yolk grittines followed albumen saltiness of salted duck egg. The sims oh this research were(1) to develop a new salting method which combine salting process with level of air pressure, (2)to find out the optimum tike of soaking process and (3)to study the characteristic of salted duck egg produced by this new salting method.