PENGARUH PENAMBAHAN BAWANG PUTIH (Allium sativum L.) DAN WAKTU PEMERAMAN TERHADAP SIFAT FISIK, KIMIA, ORGANOLEPTIK, DAN AKTIVITAS ANTIOKSIDAN TELUR ITIK ASIN
Daftar Isi:
- The objectives of the research were to analyze the effect of garlic (Allium sativum L.) addition and aging period on physical, chemical, organoleptic properties, and antioxidant activity of salted duck egg. The research used a Factorial Randomized Block Design with two factors and each combination of the factors was repeated three times. The first factor was garlic concentration (A1 = 10% (w/w), A2 = 15% (w/w), and A3 = 20% (w/w)), and the second factor was aging period (B1 = 4 days, B2 = 7 days, and B3 = 10 days). The observed parameters were physical properties (color), chemical properties (moisture), antioxidant activity, and organoleptic analysis with hedonic test (flavor, color, and taste). The results showed that garlic concentration had significant effects on lightness (L*) and yellowness (b*) of egg yolk, redness (a*) and yellowness (b*) of egg white, water content, and antioxidant activity of boiled salted duck egg, while aging period had significant effects on L*, a* and b* egg yolk, water content, and antioxidant activity of boiled salted duck egg. Based on antioxidant activity and hedonic test, the best treatment was A3B3 (garlic concentration 20% (w/w) and aging period of 10 days) with the following characteristics for egg yolk: L* = 73.46%, a* = 12.23, b* = 45.13, for egg white: L* = 92.36%, a* = 4.41, b* = 6.99, water content 67.73%, antioxidant activity 0.47 mg/mL and hedonic scores on flavor, color and taste 2.56, 2.96, and 2.92, respectively.