PENGARUH KOMBINASI ABU KAYU DAN KAPUR PADA PEMBUATAN TELUR ITIK ASIN TERHADAP KADAR KALSIUM, KADAR LEMAK, KADAR AIR, pH DAN NILAI ORGANOLEPTIK
| Main Author: | MUTIARA, MUTIARA |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2014
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| Subjects: | |
| Online Access: |
http://scholar.unand.ac.id/11646/1/201502171035th_skripsi%20mutiara%20pdf.pdf http://scholar.unand.ac.id/11646/ |
Daftar Isi:
- This research aimed to determine the effect of the used of wood ash and lime to calcium, lipid, water levels, pH and organoleptic value salted egg. This research used Pitalah duck eggs as much as 50 points. The method were used in this research was an experimental method using randomized block completely (RBC), which consists of 5 treatments and 4 replications. The treatment were given in this research was a combination of ash wood ash with lime were A (4: 0), B (3: 1), C (2: 2), D (1: 3) and E (0: 4). The variables were measured the calciums, lipid, water levels, pH and organoleptic value salted egg. The combination of ash wood ash with lime significant effect (P>0.05) on calcium levels, pH and no significant (P>0.05) on lipid, water levels, and organoleptic value of the salted egg. The best treatment was combination wood ashes and lime contained in the treatment C (2:2) with calcium levels 1.72%, lipid levels 13.96%, water levels 70.69%, pH 6.90, and color 2.16, flavor 2.24, sense 2.20 (like).//// Penelitian ini bertujuan untuk mengetahui adanya pengaruh kombinasi abu kayu dan kapur terhadap kandungan kadar kalsium, kadar lemak, kadar air, pH dan nilai organoleptik. Penelitian ini menggunakan telur itik segar sebanyak 50 butir. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan adalah dengan kombinasi abu kayu dan kapur A (4:0), B (3:1), C (2:2), D (1:3) dan E (0:4). Hasil penelitian ini menunjukkan bahwa kombinasi abu kayu dan kapur pada telur asin berpengaruh nyata (p>0.05) terhadap kadar kalsium, pH dan berpengaruh tidak nyata (p<0.05) terhadap kadar lemak, kadar air, dan nilai organolpetik. Perlakuan terbaik terdapat pada perlakuan C (kandungan abu kayu 2 : kapur 2) dengan kadar kalsium 1.72%, kadar lemak 13.96%, kadar air 70.69%, pH 6.90%, warna 2.16, aroma 2.24, dan rasa 2.20 (suka).