Effect of Use Different Eggs with Different Techniques of Salted Eggs on the level of Consumer Preference

Tharukliling, Selvia; Fanani, Zaenal

doi:10.28926/jdr.v2i1.45

Cited by 4 publications

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“…The technique of making salted eggs has three methods: soaking in a saturated salt solution, polishing the eggs with solid or dry clay or brick dough, and immersing the eggs in red sticky paste or half-wet thickened kitchen ash (Nurbaety and Nurwati, 2021). There are many ways to make salted eggs, ranging from simple ingredients (salt) to using various ingredients by curing them to get the desired taste and aroma (Tharukliling and Fanani, 2018). The mixture of ingredients in making salted eggs using a curing method other than salt and water is rubbing ash, brick, or clay (Chi and Tseng, 1998), or there is also a mixing of 2 types of these additives.…”

Section: Salting Technology and Salted Egg Flavor Variantsmentioning

confidence: 99%

Salted egg agroindustry in Brebes during the covid-19 pandemic

Hasdar¹,

Windyasmara²

2022

JIIP

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This study aims to describe changes in the agro-industrial activities of salted eggs in Brebes Regency during the Covid-19 pandemic, both in marketing and agro-industrial processes. This research was conducted from January to April 2021. A total of 135 active salted egg agroindustries located in 12 sub-districts of 17 subdistricts in Brebes Regency were applied in this study. The research sample was 50 industries determined by purposive random sampling, namely districts with the most significant number of salted egg agroindustries (Brebes, Bulakamba, and Warnasari Regencies). Respondents are the owners of salted egg agroindustries who were selected as samples. Primary data (marketing distribution of salted eggs and salted egg processing technology) were collected by interview using a questionnaire and observation. Secondary data were collected by recording related documents from the government and the Central Bureau of Statistics of Brebes Regency. Data on the distribution of egg processing technology was analyzed descriptively. During the Covid-19 pandemic, producers had difficulty obtaining raw materials during a pandemic which triggered a 59% decline in salted egg production followed by a decrease in demand. Changes in salting salted eggs did not occur during the Covid-19 pandemic despite a decline in production. Salted egg producers do not reduce the quality of the salting method. As many as 30% of salted egg producers produce a combination of original, grilled, and baked flavors.

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Section: Salting Technology and Salted Egg Flavor Variantsmentioning

confidence: 99%

Salted egg agroindustry in Brebes during the covid-19 pandemic

Hasdar¹,

Windyasmara²

2022

JIIP

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“…Teknik pembuatan telur asin yang dilakukan oleh Tharukliling dan Fanani. 9 Lukito dkk. menggunakan metoda perendaman dalam larutan garam dan membalut telurnya dengan campuran abu serta garam, menghasilkan produk telur asin dengan kualitas yang tidak berbeda nyata secara visual.…”

Section: Pembahasanunclassified

Efektifitas daun salam dalam mengurangi cemaran mikroba penyebab busuk telur itik

Iriani¹,

Ramona

Astiti

2022

Intisari Sains Medis

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Background: Pathogenic bacteria on eggshells or egg contents will be very dangerous for the health of humans who consume them. Chemicals should not be an option for preservatives because they will cause side effects. In this study, we explored the possibility of using bay leaf extract (Syzygium polyanthum (Wight) Walp) to control the growth of polluting bacteria in salted duck eggs so that the shelf life can be extended. The purpose of the study was to determine the potential of the active compounds contained in bay leaves in reducing the total plate count/microbial contamination in salted duck eggs. Methods: Extraction of bay leaf powder was carried out by the infusion method. The activity test of bay leaf decoction (ARDS) was carried out using the in vitro diffusion well method on Mueller Hinton media. Identification of active compounds was carried out using the GCMS technique. Results: ARDS crude extract at a concentration of 5% (v/v) could significantly reduce ALT and inhibit the in vitro growth of Proteus mirabilis bacteria at a concentration of 10% (w/v), with an inhibition zone diameter of 19.53 mm, with the minimum value inhibitory concentration (MIC) 0.7%. The results of the GCMS analysis of ARDS showed that the ten peaks produced, possibly synergized, and had antimicrobial activity. These compounds are 2-Pentanone4-Hydroxy-4 Methyl (CAS) Diacetone Alcohol; Ethanol, 2-(Ethoxythoxy) (CAS); 1,2,3 Propanetrriol Cas) Glycerol; Citronella (2,6-Octadien-1-Ol, 3,7-Dimethyl, (CAS); Beta Citronellol 6-Octen-1-Ol, 3,7 Dimethyl-(CAS); Trans Geraniol; Dodecanoic Acid, Methyl Ester (CAS) Methyl Laurate; Tetradecanoic Acid, Methyl Ester (CAS) Methyl Myristate; 1-Tetradecanol (Cas) Alfol 14 and Hexadecanoic Acid Methyl Ester CAS) Methyl Palmitate Conclusion: Leaf decoction can inhibit the growth of Proteus mirabilis in vitro, and the addition of ARDS with a concentration of 5% (v/v) can significantly reduce the value of bacterial contamination in salted duck eggs. Latar Belakang: Bakteri pathogen pada kulit telur atau isi telur akan sangat membahayakan kesehatan manusia yang mengkonsumsinya. Bahan kimia seharusnya tidak menjadi pilihan untuk pengawet, karena akan menimbulkan efek samping, Pada penelitian ini dieksplorasi, kemungkinan dipakainya ekstrak daun salam (Syzygium polyanthum (Wight) Walp) untuk mengontrol pertumbuhan bakteri pencemar pada telur itik yang diasinkan, sehingga masa simpannya dapat diperpanjang. Tujuan penelitian untuk mengetahui potensi senyawa aktif yang terdapat pada daun salam dalam menurunkan angka lempeng total/cemaran mikroba pada telur itik yang diasinkan. Metode: Ekstraksi serbuk daun salam dilakukan dengan metode infusa. Uji aktifitas air rebusan daun salam (ARDS) dilakukan dengan metode sumur difusi secara in vitro pada media Mueller Hinton. Identifikasi senyawa aktif dilakukan dengan teknik GCMS. Hasil: Ekstrak kasar ARDS pada konsentrasi 5% (v/v) secara nyata dapat menurunkan ALT dan menghambat pertumbuhan in vitro bakteri Proteus mirabilis pada konsentrasi 10% (b/v), dengan diameter zona hambat sebesar 19,53 mm, nilai minimum inhibitory concentration (MIC) 0,7%. Hasil analisis GCMS terhadap ARDS menunjukan bahwa sepuluh puncak yang dihasilkan, kemungkinan bersinergi dan mempunyai aktifitas sebagai antimikroba. Senyawa-senyawa tersebut adalah 2-Pentanone4-Hydroxi-4 Methyl (CAS) Diacetone Alkohol; Ethanol, 2-(Ethoxythoxy) (CAS); 1,2,3 Propanetrriol Cas) Glycerol; Citronella (2,6-Octadien-1-Ol, 3,7-Dimethyl, (CAS); Beta Citronellol 6-Octen-1-Ol, 3,7 Dimethyl-(CAS); Trans Geraniol; Dodecanoic Acid, Methyl Ester(CAS) Methyl Laurate; Tetradecanoic Acid,Methyl Ester (CAS) Methyl Myristate; 1-Tetradecanol (Cas) Alfol 14 dan Hexadecanoic Acid Methyl Ester CAS) Methyl Palmitate. Simpulan: Air rebusan daun dapat menghambat pertumbuhan Proteus mirablis secara in vitro dan penambahan ARDS dengan konsentrasi 5% (v/v) secara signifikan dapat menurunkan nilai cemaran bakteri (angka lempeng total) pada telur itik yang diasinkan.

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“…The parameters of this study were using the organoleptic test which consisted of egg yolk colour, egg aroma, egg taste, egg baggage, and organoleptic test. Organoleptic test using 6 scores in the assessment of each variable (Tharukliling and Fanani, 2018 Colour is the first sensory that can be seen directly by panellists. determining the quality of food ingredients generally depends on the colour they have, the colour that does not deviate from the colour which should give the impression of a separate assessment by the panellists.…”

Section: Research Parametersmentioning

confidence: 99%

Organoleptic Quality of Salted Quail Eggs Using Boiled Salt From Brebes

Hasdar¹,

Purwanti²,

Nurwati³

2021

BJAS

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Salted eggs are one of the popular products and are liked by the people of Indonesia. Processing salted quail eggs is an effort for preservation, in addition to improving the taste of quail eggs This study aims to determine the organoleptic quality of quail eggs salted with fine boiled salt with a concentration of 20% (w/w) and 30% (w/w). The incubation time for the salting process is 4 days. organoleptic test with 60 untrained panellists. Yolk colour quality produces a slightly yellow colour (p>0.05). The aroma of salted quail eggs is slightly fishy (p>0.05). Taste quality has a difference (p<0.05) where the 20% salt concentration treatment produces a bit less salty, while the 30% salt concentration treatment produces a slightly salty taste. The tasting test did not have a difference between treatments (P>0.05) which produced unsubstantiated eggs, and the panellists' organoleptic test on average resulted in a preference for the 30% salt concentration treatment.

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Effect of Use Different Eggs with Different Techniques of Salted Eggs on the level of Consumer Preference

Cited by 4 publications

References 0 publications

Salted egg agroindustry in Brebes during the covid-19 pandemic

Salted egg agroindustry in Brebes during the covid-19 pandemic

Efektifitas daun salam dalam mengurangi cemaran mikroba penyebab busuk telur itik

Organoleptic Quality of Salted Quail Eggs Using Boiled Salt From Brebes

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