Sifat fisik, kimia dan organoleptik telur asin dengan metode tekanan serta umur telur yang berbeda

Abstract

One of the main product from duck is egg. The duck egg is very suitable to be processed into salted egg. The salted egg is one method of egg's pickling. The principal of making salty egg is salt ionizing process of NaCl in later mix which then diffuse into the egg through it's shell. In this study the salting was done with the pressure method (0, 1.5, and 3.0 bar) with different egg age (0, 7, and 14 day). Parameters measured include the moisture content, NaCl content, egg yolk's gritty texture and organoleptic test. Data obtained for physic, chemical characteristic can not be analysed by ANOVA, because passed the assumtion test, so the data was analysed with the descriptive analysis. Data for Hedonic Test, was analysed with Kruskal-Wallis. The result of this showed the higher pressure and older age also increase salt content in both egg white and yolk, and the grittiness of yolk. Salt content of both the egg white and yolk was highest on age 14 days with given pressure (3 bar). The panelist respons of organoleptic test towords general apperance of the salty eggs was significant. Respon towords saltiness of egg white and yolk grittiness was not significant.