Pengaruh Konsentrasi Asap Cair dan Pengasapan terhadap Sifat Organoleptik Telur Asin Asap

Abstract

ABSTRAKTelur asin merupakan produk pengolahan telur itik yang cenderung disukai konsumen karena memiliki karakteristik yang berbeda dan lebih tahan lama dibandingkan telur itik segar. Telur asin yang diasap sudah banyak dipasaran namun masih memiliki daya tahan dan sifat organoleptik yang masih kurang optimal. Penambahan asap cair diduga dapat meningkatkan sifat organoleptik pada produk telur asin asap yang dihasilkan. Penelitian bertujuan untuk mengetahui pengaruh penambahan konsentrasi asap cair dan pengasapan terhadap sifat organoleptik telur asin asap. Penelitian dilaksanakan secara eksperimen menggunakan 300 telur itik yang telh dikelompokkan ke dalam 4 kelompok perlakuan yang ditambahkan asap cair pada konsentrasi yang berbeda yaitu 0, 1, 2 dan 3%. Pengamatan dilakukan oleh 30 panelis yang tidak terlatih untuk menguji produk telur asin asap terhadap sifat organoleptik yang meliputi rasa, aroma, tekstur, warna, kemasiran dan penerimaan. Hasil penelitian menunjukkan bahwa penambahan asap cair dapat mempengaruhi rasa, aroma, tekstur dan warna telur asin asap. Penambahan asap cair pada level 3% memberikan hasil yang lebih baik dibandingkan perlakuan lainnya.Kata kunci: asap cair, itik cihateup, pengasapan, telur asin asapEffect of Concentration of Liquid Smoke and Smoking Process on Organoleptic Properties of Smoked Salted EggsABSTRACT Salted eggs are duck egg processing products that consumers tend to like because they have different characteristics and are more durable than fresh duck eggs. Smoked salted eggs are already in the market but still have less optimal durability and organoleptic properties. The addition of liquid smoke is thought to improve organoleptic properties of salted egg products. The study aims to determine the effect of the addition of liquid smoke concentration and fumigation on the organoleptic properties of salted egg smoke. The experiment was carried out experimentally using 300 duck eggs which were grouped into 4 treatment groups which were added liquid smoke at different concentrations of 0, 1, 2, and 3%. Observations were carried out by 30 panelists who were not trained to test smoked salted egg products on organoleptic properties which included taste, aroma, texture, color, sandiness and acceptance. The results showed that the addition of liquid smoke could affect the taste, aroma, texture and color of smoked salted eggs. The addition of liquid smoke at the level of 3% gives better results than other treatments.Keywords: liquid smoke, cihateup duck, smoking process, smoked salted egg