Work

Quality of Salted Duck Eggs with the Addition of a Combination of Garlic Extract (Allium sativum L.) and Curly Red Chili (Capsicum annum L.) Through Injection Method

Year: 2024

Type: article

Abstract: This study aimed to investigate the effects of adding garlic (Allium Sativum L.) and dried chili (Capsicum annuum L.) extracts through the soaking method on the organoleptic quality of salted eggs. The evaluation was conducted using an organoleptic test consisting of factors of the percentage of garlic and dried chili extracts with varying concentrations (20%, 40%, 60%, and 80%) and the duration of soaking after inoculation (5 hours, 8 hours, and 6 hours) in a completely randomized design with a 3 x 3 factorial pattern and 3 replications. The results showed that the organoleptic test had a significant effect (p<0.05) on the texture, but no significant effect on yolk color, albumin color, taste, and aroma, while the soaking time had no significant effect (P>0.05) on yolk color, albumin color, taste, texture, and aroma.

Source: Jurnal Ilmu dan Teknologi Peternakan Indonesia (JITPI) Indonesian Journal of Animal Science and Technology

DOI: 10.29303/jitpi.v10i2.209

Authors: Karimah Azzahra, Anas Qurniawan, Suci Ananda, Muhammad Nur Hidayat, Rusny

Institution: Universitas Islam Negeri Alauddin Makassar

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W4405175896

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