用红姜作为天然抗氧化剂提高咸蛋的质量

Muhammad Harpiansyah Tanjung, Elisa Julianti, Herly Evanuarini
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摘要

研究目的:本研究旨在根据咸蛋的理化质量和感官质量,采用干盐腌制法确定在咸蛋中添加红姜的最佳比例。研究设计:本研究采用实验室实验设计,完全随机实验设计,4 个处理,5 次重复。研究地点和时间:本研究于 2023 年 12 月 1 日至 2024 年 1 月 30 日进行。鸭蛋加工成咸蛋的过程在北苏门答腊大学农学院动物科学研究项目的校园内进行。咸蛋检测在马朗 Brawijaya 大学动物科学学院动物产品技术实验室进行。咸蛋检测包括物理、化学和感官质量。研究方法:研究方法采用实验室实验设计。使用变异分析法对数据进行分析,如果各处理中存在显著影响,则继续使用邓肯多重范围检验法进行分析。结果根据研究结果,在制作咸蛋时添加红姜对咸蛋的感官、物理和化学质量有影响(P<0.05)。结论是在制作咸蛋时添加浓度为 3% 的红姜足以获得最佳品质的咸蛋。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The Quality of Salted Egg using Red Ginger as Natural Antioxidant
Aims: The aim of this research was to determine the best percentage of adding red ginger to salted eggs based on physicochemical quality and organoleptic quality using the dry salting method. Study Design: This research used was a laboratory experimental design with a Completely Randomized Experiment design with 4 treatments and 5 replications. Place and Duration of Study: This research was conducted from 1 December 2023 to 30 January 2024. The processing of duck eggs into salted eggs was carried out on the campus of the University of North Sumatra, Faculty of Agriculture, Animal Science Study Program. Salted egg testing was carried out at the Animal Products Technology Laboratory, Faculty of Animal Science, Brawijaya University, Malang. Salted egg testing consists of physical, chemical, organoleptic quality. Methodology: This research methods using laboratory experimental design. The data was analyzed using analysis of varians, by and if there were significant effects in each treatment, continued by using Duncan’s Multiple Range Test. Results: Based on the results of the research conducted, the addition of red ginger to making salted eggs had an effect (P<0.05) on the organoleptic, physical and chemical quality of salted eggs. Conclusion: The addition of red ginger at a concentration of 3% in making salted eggs is good enough to obtain the best quality salted eggs.
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