TINGKAT KESUKAAN TILIAYA (MAKANAN TRADISIONAL GORONTALO) YANG MENGGUNAKAN JENIS TELUR BERBEDA

Muchlis Hippy, S. Taha
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Abstract

The Research aimed to knowing the effect of using different type eggs to favourite level of Tiliaya (Gorontalo traditional food), includes: texture, color, smell, taste and preference in general. The panelists used were 25 people of untrained category with range score 1 to 5. This research used a completely randomized design (CRD) with four treatments and four replications. The treatments was P1 (chicken eggs), P2 (free-range eggs), P3 (duck eggs) and P4 (quail eggs). Data analysis used analysis of variance and continued with Duncan’s multiple range test (DMRT). The result of research showed that had a significant effect (P 0,01) to  treatments. About texture of  Tiliaya, panelists gave highest score on treatment P3 (duck eggs) with average value of 4,14. Based on color, treatment P2 (free-range chicken eggs) gets highest average score of 4,22, while treatment P1 (chicken eggs) gets the highest average value in terms of smell, taste and preference. In conclusion, using different type eggs namely chicken eggs, free-range chicken eggs, duck  eggs, and quail eggs had affect organoleptic characteristics both in terms of texture, color, smell, taste and pereference in general of Tiliaya (Gorontalo traditional food).
TILIAYA(传统食物GORONTALO)使用不同种类的鸡蛋
该研究旨在了解使用不同类型的鸡蛋对最喜欢的Tiliaya (Gorontalo传统食物)水平的影响,包括:质地,颜色,气味,味道和一般偏好。使用的小组成员是25名未受过训练的人,得分范围为1到5。本研究采用完全随机设计(CRD), 4个处理,4个重复。处理分别为P1(鸡蛋)、P2(散养鸡蛋)、P3(鸭蛋)和P4(鹌鹑蛋)。数据分析采用方差分析并继续采用Duncan多元极差检验(DMRT)。研究结果表明,对治疗有显著影响(P < 0.01)。关于Tiliaya的质地,专家组成员对P3(鸭蛋)处理的评分最高,平均得分为4,14。在颜色方面,处理P2(散养鸡蛋)的平均得分最高,为4.22分,处理P1(鸡蛋)在气味、味道和偏好方面的平均得分最高。综上所述,使用不同类型的鸡蛋,即鸡蛋、散养鸡蛋、鸭蛋和鹌鹑蛋,对Tiliaya (Gorontalo传统食品)的质地、颜色、气味、味道和总体偏好都有影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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