Pengaruh Pemberian Gula Merah Dan Lama Penyimpanan Terhadap Kadar Glzl Dan Rasa Telur Itik Asin  

Oleh:

Yusriani, Yenni

Jenis: Article from Journal - ilmiah nasional - terakreditasi DIKTI
Dalam koleksi: Jurnal Teknologi dan Industri Pangan vol. XV (2004), page 221-226.
Topik: Nutrient content sensory quality; Storage duration; Palm sugar; Salted duck egg

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: TT33 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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This research used 150 duck eggs age one as subject day. There were two factors analyzed here. The first was the amount of palm sugar which consisted of 25 grams, 50 grams, and 75 grams. The second factor were the storage duration which consisted of 3, 4, and 5 weeks. The nutrient content parameters measured were rates protein, fat and ash content. Sensory quality parameters measured were color and taste. The analysis showed that in processing/making salted duck egg, palm sugar addition influenced protein content significantly (Fc = 7,0> Ftab = 4,5) fat content (Fc 67,3> Ftab= 8,7) and ash content (Fc = 64,6> F tab = 8,7) very significantly. However, organoleptic test showed that palm sugar addition did not influenced color and taste of salted duck egg significantly. Storage duration influenced protein content significantly (Fc= 6,9 < f tab = 4,5), and fat content very significantly (Fc = 12,7 >F tab = 8,7) but did not significantly influenced ash content (Fc 3,5 < Ftab = 4,46). Storage duration also influenced taste of salted duck egg, but did not for its color. The interaction of treatment between palm sugar addition and storage duration just influenced fat content of salted duck egg significantly.

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