KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS TELUR ASIN YANG DIPROSES DENGAN METODE ULTRASONIK

OKTASARI, WINDA and Pratama, Filli and Widowati, Tri Wardani (2020) KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS TELUR ASIN YANG DIPROSES DENGAN METODE ULTRASONIK. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to study the physical, chemical and sensory characteristics of salted eggs processed by ultrasonic method. The experiment was designed as a Factorial Completely Randomized Design with two factors and each treatment was repeated three times. The first factor was salt concentration (20%, 50%, 80% w/v) and the second factor was immersion time in salt solution (3, 4, 5 days). The observed parameters included color and texture measurement of boiled salted egg (egg white and yolk), the sodium chloride and water content in boiled salted egg, and sensory evaluation (color, taste and aroma). The results showed that salt concentration, immersion time and the interaction of the two factors significantly affected the color (L*, a*, b*), texture, sodium chloride and water content as well as on the attributes of color, taste and aroma in the hedonic test. The best treatment was found to be in (20% of salt concentration, 4 days of immersion time) with the characteristics of boiled egg white and yolk for L* (88.95% and 83.43%), a* (-1.14% and -1.56%) , b* (2.65% and 33.61%), 78.47 gf and 136.13 gf of texture, 1.44%, 0.72% of sodium chloride content, 88.65%, 46.36% of water content , respectively. The hedonic scores for color, taste, and aroma of boiled salted egg were 2.27, 2.20 and 2.13, respectively.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Sifat Fisik, Kimia, Sensoris, Telur Asin, Ultrasonik
Subjects: S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions: 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Winda Oktasari
Date Deposited: 21 Jan 2020 08:27
Last Modified: 21 Jan 2020 08:27
URI: http://repository.unsri.ac.id/id/eprint/24790

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