Pengaruh Penambahan Andaliman pada Proses Pembuatan Telur Itik Asin terhadap Jumlah TPC (Total Plate Count), Salmonella sp dan Uji Organolpetik

Abstract

This study aims to determine the effect of adding andaliman in the process of making duck salted eggs to the amount of TPC (Total Plate Count), Salmonella sp. and organoleptic tests. This research was conducted at the Livestock Production Laboratory, Animal Husbandry Study Program, Faculty of Agriculture and Microbiology Laboratory, Faculty of Mathematics and Natural Sciences, University of North Sumatra. This research was carried out from September to November 2024. This study uses a Complete Random Design (RAL) with one factor, namely the addition of andaliman. This study was conducted with 4 treatments and each treatment was repeated 5 times. The treatment is P0 (0%), P1 (10% addition of Andaliman), P2 (20% addition of Andaliman), and P3 (30% addition of Andaliman). The results of the research on the addition of andaliman in the manufacture of salted eggs had a real effect on the TPC test parameters resulting in the lowest value in the Andaliman treatment with a concentration of 30%, which was 7.1 (CFU/g) x 103. The addition of andaliman in the manufacture of salted eggs had a real effect on the parameters of the salmonella sp level test parameter resulting in the lowest value in the Andaliman treatment with a concentration of 30%, which was 2.2 (CFU/g) x 105. The addition of andaliman to the manufacture of salted eggs has a real effect on the oganoleptic test, the higher the concentration of andaliman, the value of the taste, aroma, color and texture test will increase.