Pengaruh Pemberian Asap Cair Pada Media Pembuatan Telur Asin Terhadap Sifat Kualitas Fisik dan Organoleptik Telur Puyuh Asin

Abstract

Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan asap cair tempurung kelapa terhadap kualitas fisik dan organoleptik telur puyuh asin. Sebanyak 240 butir telur puyuh diasinkan dalam larutan garam dengan empat perlakuan: tanpa asap cair (P0), dan dengan penambahan asap cair masing-masing 0,5% (P1), 0,75% (P2), dan 1% (P3). Parameter yang diamati meliputi kualitas fisikeksterior dan interior telur serta uji organoleptik oleh 48 panelis tidak terlatih. Hasil menunjukkan bahwa penambahan asap cair tidak memberikan pengaruh signifikan terhadap bobot, ketebalan kerabang, dan Haugh Unit telur. Namun, secara sensorik, perlakuan P0 dan P1 lebih disukai dalam aspek rasa dan aroma, sedangkan P2 dan P3 menurunkan tingkat kesukaan akibat dominasi flavor asap. Pada atribut warna dan kemasiran kuning telur, perlakuan memberikan efek bervariasi. Penggunaan asap cair dalam jumlah tepat berpotensi meningkatkan daya simpan dan variasi rasa telur asin puyuh tanpa mengorbankan preferensi konsumen. Hasil ini mendukung penggunaan asap cair sebagai inovasi dalam pengolahan telur asin, namun diperlukan pengaturan konsentrasi yang optimal.

This study aims to evaluate the effect of coconut shell liquid smoke on the physical and organoleptic quality of salted quail eggs. A total of 240 quail eggs were brined in salt solution with four treatments: without liquid smoke (P0), and with the addition of 0.5% (P1), 0.75% (P2), and 1% (P3) liquid smoke. The observed parameters included exterior and interior physical quality as well as organoleptic attributes evaluated by 48 untrained panelists. The results showed that liquid smoke addition had no significant effect on egg weight, shell thickness, or Haugh Unit. However, in terms of sensory evaluation, P0 and P1 were preferred in terms of taste and aroma, while P2 and P3 showed decreased acceptance due to the dominance of smoky flavor. Variations in yolk color and graininess were also observed among treatments. Proper application of liquid smoke has the potential to improve shelf life and add flavor diversity to salted quail eggs without compromising consumer preferences. These findings support the potential of liquid smoke as an innovative ingredient in salted egg processing, provided that optimal concentrations are applied.