Karakteristik Kimia dan Mikrobiologi serta Organoleptik Telur Asin dengan Lama Pengovenan yang Berbeda Selama Penyimpanan

Abstract

Duck egg is one of poultry products which often be made as salted egg. Nowdays, salted egg can be cooked by different methods, one of them was oven baking method. This main research was aimed to study chemical, microbiology, and organoleptic characteristics of salted duck egg produced by different oven baking time during storage. Salted duck eggs were baked for a duration of four and six hours after boiling (R+O4 and R+O6). Chemical and microbiology characteristics were determined at 0, 15, and 30 days, while organoleptic characteristics were determined at 7 and 28 days. Completely Randomized Design with 3 treatments (boiling (R), R+O4, R+O6) and 3 replications for chemical characteristics or 2 replications for microbiology characteristics was used in this experiment. Data from chemical and microbiology test was analyzed by analysis of variance, while data from organoleptic test was analyzed by Friedman and Kruskal Wallis. The results showed that there were significant differences (P<0.05) in water content of albumen and total plate count of whole egg before storage (0 day), and after storage (7 and 28 days) there were significant differences (P<0.05) in organoleptic characteristics. In conclusion, salted eggs that were oven baked for six hours were the best in this research.