RUSLI, RUSLI (2009) KUALITAS TELUR ASIN BAKAR TRADISIONAL(Studi Kadar Air, Organ oleptik dan Daya Simpan). Other thesis, University of Muhammadiyah Malang.
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Egg is one of the protein sources from animal which has good taste, easily digested, and contain high nutrition. Egg is one of the farm products which has great role in dealing with community’s nutrition problem, since egg contain high nutrition needed for healthy life. From many kind of egg, duck’s egg has better nutrient composition than other kind of egg. One product made from duck’s egg is traditionally roast salted egg but there is still no quality standard for this kind of product. Based on the circumstances above, it is necessary to conduct experiment toward the quality of traditionally roast salted egg (water content, organoleptic, and storage capacity). Hence, we could found out quality of traditionally roast salted egg comprise of water content, organoleptic, and its storage capacity. The objective of this experiment is to obtain quality standard on traditionally roast salted egg. This experiment is conducted in Jl. Notojoyo No. 98 from January 9th until February 5th 2009 and chemical quality analysis of the egg is conducted in Animal Husbandry Laboratory of UMM. Material used in this experiment is fresh 150 duck’s egg and less than 24 hours from post-harvest time. Tools used in this experiment consist of red brick powder, fine charcoal, salt, water, basin, egg shelf, sieve, and burning fireplace. Variable used in this experiment is quality of roast salted egg which consist of water content, organoleptiv, and storage capacity. This experiment using survey method to test the quality of roast salted egg by testing the sample in three replication, organoleptic, test by asking 30 person panelist to test its color, texture, scent, their favor and storage capacity by storing it in ambient temperature and observation is conduct until damage occurred within the product. Data obtained as quality data of traditionally roast salted egg and subsequently analyze using simple statistic calculation. Statistic calculation was done by finding averages of data owned. Result of this experiment is the water content on traditionally roast salted egg (63,05%) is lower than boil salted egg (66,50%) which make this product’s storage capacity become longer lasting (9 days). Organoleptic test result has shown that panelist favored traditionally roast salted egg with score means 7,80 until 8,07. Conclusion made from this experiment is consumers favored traditional roast salted egg because it has lower water content, and long-lasting storage. Suggestion for future research is to review several things such as duration of burning, the use of various fuels, effects of burning temperature toward the quality of traditional roast salted.
|Item Type:||Thesis (Other)|
|Subjects:||S Agriculture > SF Animal culture|
|Divisions:||Faculty of Agriculture & Animal Husbandry > Department of Animal Scince|
|Depositing User:||Anggit Aldila|
|Date Deposited:||28 Jun 2012 04:12|
|Last Modified:||28 Jun 2012 04:12|
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