| NIM | D1A015039 |
|---|
| Namamhs | ARI RACHMAN FAUZI |
|---|
| Judul Artikel | PENGARUH PERENDAMAN TELUR ITIK DENGAN ASAM CUKA SEBELUM PROSES PENGASINAN TERHADAP KADAR GARAM DAN RASA TELUR ASIN
|
|---|
| Abstrak (Bhs. Indonesia) | Penelitian dilakukan dengan tujuan mengetahui pengaruh perendaman asam cuka sebelum proses pengasinan terhadap kadar garam dan rasa telur asin. Materi yang digunakan adalah telur itik segar, asam cuka berbagai konsentrasi (0%, 5%, 10%, 15%, 20%), serbuk batu bata dan garam. Metode penelitian eksperimen dengan Rancangan acak Kelompok (RAK), dengan 5 perlakuan, 5 kali ulangan, sehingga terdapat 25 unit. Hasil penelitian menunjukan bahwa perendaman asam cuka berpengaruh sangat nyata (P < 0,01) terhadap kadar garam dan rasa. Rataan kadar garam pada setiap perlakuan yaitu P0 = 7,58%, P1 = 20,38%, P2 = 20,50%, P3 = 19,82%, dan P4 = 21.90%. Rataan rasa pada setiap perlakuanya yaitu P0 = 1,64 (Tidak terasa asin), P1 = 2,45 (Sedikit lebih asin), P2 = 2,77 (Sedikit terasa asin), P3 = 2,70 (Sedikit terasa asin), P4 = 3,71 (Terasa asin). Kesimpulannya perendaman asam cuka dalam proses pengasinan meningkatkan kadar garam dan rasa telur asin. |
|---|
| Abtrak (Bhs. Inggris) | The research was conducted with the goal to study the effect of soaking tamarind vinegar before the salting process on salinity and taste of salted eggs. The materials used are fresh duck eggs, tamarind vinegar various concentrationts (0%, 5%, 10%, 15%, 20%), brick and NaCl. Experimental research method with randomized complete block design (RCBD), with 5 treatments, 5 times repeated, so there are 25 units. The research results showed that soaking tamarind vinegar effect had highly significant (P < 0.01) on the salinity and taste. The salinity average on each treatments are P0 = 7.58%, P1 = 20.38%, P2 = 20.50%, P3 = 19.82%, and P4 = 21.90%. The taste average in each treatments are P0 = 1.64 (not taste salty), P1 = 2.45 (slightly more salty), P2 = 2.77 (slightly salty), P3 = 2.70 (slightly salty), P4 = 3.71 (taste salty). In conclusion soaking the tamarind vinegar in the marinating process to increase the salinity and the taste of the salted egg. |
|---|
| Kata kunci | Kata kunci: telur itik, asam cuka, kadar garam, rasa |
|---|
| Pembimbing 1 | Dr.sc.agr.Ir.R.Singgih Sugeng S.,MP |
|---|
| Pembimbing 2 | Dr. Ir. Agustinus Hantoro D.R., MP |
|---|
| Pembimbing 3 | |
|---|
| Tahun | 2019 |
|---|
| Jumlah Halaman | 6 |
|---|
| Tgl. Entri | 2019-08-16 09:35:22.114162 |
|---|