Update Artikelilmiah: 13210

AHMAD FAIZAL UMAM

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Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk mengetahui pengaruh media pengasin yang berbeda terhadap kadar protein dan tingkat kemasiran teur asin. Materi penelitian yang digunakan adalah 96 butir telur itik berumur 1 hari berasal dari Sokaraja Banyumas, garam 5,256 g, serbuk batu bata 9,198 g, tanah liat 9,198 g, abu gosok 2,628 g dan air 1,600 ml. Metode penelitian menggunakan eksperimental, Rancangan Acak Lengkap untuk uji kadar protein dan Rancangan Acak Kelompok untuk uji tingkat kemasiran dengan 17 panelis semi terlatih. Perlakuan jenis media pengasin yaitu: (P1) media batu bata, (P2) media batu bata dan abu gosok, (P3) media tanah liat (P4) media tanah liat dan abu gosok. Hasil penelitian menunjukkan bahwa media pengasin yang berbeda berpengaruh sangat nyata (P < 0,05) terhadap kadar protein telur asin sedangkan pada tingkat kemasiran telur asin berpengaruh tidak nyata (P > 0,05). Kesimpulan, kadar protein yang paling tinggi pada perlakuan P2 (batu bata, abu gosok) dan P4 (tanah liat, abu gosok), sedangkan pada tingkat kemasiran hasilnya rata-rata sama (agak masir). Rata-rata panelis lebih menyukai perlakuan P2 (batu bata, abu gosok) karena kemasirannya yang pas walaupun telur asin berwarna agak pucat.

Kata kunci: Telur asin, kadar protein, tingkat kemasiran

Abtrak (Bhs. Inggris)

The research aimed to find out the effect of difference salting media to the protein and granular level of salted egg. Research material inthis research used 96 eggs of duck with age 1  day that came from Sokaraja Banyumas, salt 5,256 g, brick powder 9,198 g, clay 9,198 g, scouring sand 2,628 g and water 1,600 ml. Research method used experimental, Complete Random Design to examine the protein level and Group Random Design to examine the granular level with 17 panelist who were semi trained. The treatment of the media type of salting was: (P1) brick media, (P2) brick and scouring sand medias, (P3) clay media (P4) clay and scouring sand media. The result of research showed that the difference salting media gave very real effect      (P < 0,01) to the protein level of salted egg and the granular level of salted egg gave unreal effect (P > 0,05). The conclusion, the highest protein level in the treatment P2 (brick, scouring sand) and P4 (clay, scouring sand), and in the granular level its average result was similar (little granular). The average of panelists were more interested in the treatment P2 (brick, scouring sand) because its granular was appropriate although the salted egg had the little pale color.

Keywords: Salted egg, protein level, granular level

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