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The Effect of Storage Temperature on Organoleptic and Physical Quality on Salted Smoked Eggs

JITRO (Jurnal Ilmu dan Teknologi Peternakan Tropis) · Vol. 9 No. 3 (2022) · pp. 653–657

DOI
10.33772/jitro.v9i3.24692
ISSN
2406-9337
Published
2022-09-30
Publisher
Universitas Halu Oleo
Language
eng
License
creativecommons.org/licenses/by-sa/4.0

Abstract

ABSTRACT The purpose of this study was to determine the quality of salted smoke eggs which were stored at different storage temperatures of their physical and organoleptic qualities. The materials used in making salted smoke eggs are duck eggs, salt, bricks, and water. Methods of making the products are covering eggs with pasta or coating method, boiling eggs carefully, and smoking salted eggs until they are brown. Eggs are stored at different temperatures for 7 days including Storage at 5°C (refrigerator), Storage at 22°C (air conditioning), storage at ±28oC (room temperature), and Storage at 35°C (incubator). The results showed that salted smoke eggs stored at different temperatures had a significant effect (P0.05) on taste and appearance but had no significant effect on aroma and air cavity. The conclusion of this study is that smoked salted smoke eggs with 7 days of storage are better if stored at incubator temperature and room temperature because, in 7 days of storage there has been no change in organoleptic quality.Keywords: different temperature, organoleptic quality, physical quality, salted smoke eggs

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7 authors · 13 co-authorship links

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Co-authorOrganisationJoint articles
Anie Eka KusumastutiAffiliation unknown1
Syauqi Rahman HudaniAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/peternakan-tropis/oai, first harvested 29 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">The Effect of Storage Temperature on Organoleptic and Physical Quality on Salted Smoked Eggs</dc:title>
	<dc:creator>Wati, Anif Mukaromah</dc:creator>
	<dc:creator>Muarifah, Hanum</dc:creator>
	<dc:creator>Herlambang, Chanifan Ibadi Fajar</dc:creator>
	<dc:creator>Pratama, Heaven Nila Nanda</dc:creator>
	<dc:creator>Azizah, Siti</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT The purpose of this study was to determine the quality of salted smoke eggs which were stored at different storage temperatures of their physical and organoleptic qualities. The materials used in making salted smoke eggs are duck eggs, salt, bricks, and water. Methods of making the products are covering eggs with pasta or coating method, boiling eggs carefully, and smoking salted eggs until they are brown. Eggs are stored at different temperatures for 7 days including Storage at 5°C (refrigerator), Storage at 22°C (air conditioning), storage at ±28oC (room temperature), and Storage at 35°C (incubator). The results showed that salted smoke eggs stored at different temperatures had a significant effect (P0.05) on taste and appearance but had no significant effect on aroma and air cavity. The conclusion of this study is that smoked salted smoke eggs with 7 days of storage are better if stored at incubator temperature and room temperature because, in 7 days of storage there has been no change in organoleptic quality.Keywords: different temperature, organoleptic quality, physical quality, salted smoke eggs </dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2022-09-30</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/peternakan-tropis/article/view/24692</dc:identifier>
	<dc:identifier>10.33772/jitro.v9i3.24692</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Ilmu dan Teknologi Peternakan Tropis; Vol 9, No 3 (2022): JITRO, September 2022; 653-657</dc:source>
	<dc:source>2406-9337</dc:source>
	<dc:source>10.33772/jitro.v9i3</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/peternakan-tropis/article/view/24692/pdf</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Jurnal Ilmu dan Teknologi Peternakan Tropis</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by-sa/4.0</dc:rights>
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