KADAR PROTEIN, KADAR LEMAK DAN ORGANOLEPTIK TELUR ASIN ASAP BERBAHAN BAKAR SABUT KELAPA

Deni Novia, Indri Juliyarsi, Ganda Fuadi

Abstract


This research aims to determine the effect different smoking and storaging time to protein content, fat content and
organoleptic value smoked salted eggs. This study used duck eggs as many as 240 eggs, powdered brick 3600 grams, 2400
grams of ash, 1200 grams salt and 60 kg of coconut husk. The method used in this study was the experimental method using
a randomized block design with a 4x3 factorial with two groups as replicates. As the first factor (A) was different smoking A1
= 8 hours, A2 = 10 hour, A3 = 12 hours and A4 = 14 hours, whereas the second factor (B) was storaging time : B1 = 23
days, B2 = 30 days and B3 = 37 days. Variables measured were protein content, fat content, and organoleptic values (colour,
flavor, aroma, texture) of smoked salted eggs. The results of this study different smoking and storaging time was no
interaction to all variables smoked salted eggs. It did not affect the flavor and aroma, but the longer smoking decreased
protein content and colors but increased fat content. The longer it was stored the smoke salted eggs, increased fat content and
decreased texture. Based on the results of this study concluded that 8 hour smoking was the best treatment in the
manufacture of smoked salted eggs with protein content 48,99%, fat content 45,82%, color 3,35 (ordinary), flavor 3,49 (like),
aroma 2,73 (ordinary) dan texture 3,16 (ordinary)

Keywords


fat content, organoleptic value, protein content, smoked salted eggs, storaging

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DOI: http://dx.doi.org/10.24014/jupet.v9i1.169

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