PENGARUH PENGGUNAAN REMPAH-REMPAH PADA PENGASINAN BASAH TERHADAP ORGANOLEPTIK DAN KADAR GARAM TELUR ASIN ITIK

The quality of salted duck eggs is determined not only by their shelf life but also by sensory characteristics such as color, aroma, taste, and texture. Therefore, innovation through the addition of natural ingredients is necessary. This study aimed to examine the effect of using spices in the wet salting process of salted duck eggs. The materials used included 100 duck eggs less than three days old. The tools used were a scale, measuring cups, pan, stove, stirring utensils, jars, and egg trays. The ingredients consisted of garlic powder, bay leaf powder, ginger powder, and questionnaire sheets. The research was conducted experimentally using a Completely Randomized Design (CRD) with four treatments (P0 as control without spices; P1 with garlic; P2 with bay leaf; P3 with ginger) and five replications. The results showed that the control eggs (P0) were preferred in terms of color and texture but were less favorable in taste and aroma, with a salt content of 7.6%. Garlic (P1) produced the best color, though taste and aroma were less preferred, with a salt content of 7.4%. Bay leaf (P2) was favored by the panelists in terms of taste, aroma, and texture, with a salt content of 15.2%. Ginger (P3) produced eggs with the highest salt content (20.2%) but was less liked overall. The conclusion of this study is that the addition of bay leaf in the preparation of salted duck eggs can improve organoleptic qualities such as color, aroma, taste, and texture, making them more appealing to panelists. Furthermore, the resulting salt content is not too high, making it safe for consumption. Thus, bay leaf can serve as a suitable natural spice alternative to enhance the quality of salted eggs without producing an excessively salty taste.