Kajian Penambahan Jahe Merah pada Telur Asin pada Waktu Penyimpanan yang Berbeda

Abstract

The aims of this study was to determine the right percentage of red ginger addition to salted eggs in terms of physicochemical quality and organoleptic quality with the dry salting method, and to determine the quality of salted eggs at different storage times in terms of physical, chemical, and microbiological tests. This study used a laboratory experiment with a Completely Randomized Experiment (CRD) design with 4 treatments and 5 replications. This study consisted of 2 stages of research using 100 duck eggs. The first stage of research was to see the physicochemical quality and organoleptic tests of salted eggs, and the second stage was to examine the quality of salted eggs with different storage times. Based on the results of the study, the addition of red ginger in the manufacture of salted eggs had a significant effect (P <0.05) on the physicochemical and organoleptic quality of salted eggs. The second stage of research, namely testing salted eggs at different storage times, had a significant effect (P <0.05) on the physical quality of salted eggs. The addition of red ginger gave no significant difference to the amount of microbial contamination but the amount was still within the normal range. The physical and microbiological quality of salted eggs added with 6% red ginger did not differ significantly (P>0.05) during 15 days of storage.