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Jurnal

KUALITAS TELUR PINDANG DENGAN PENAMBAHAN TANAMAN SUMBER TANIN YANG BERBEDA: STUDI KEPUSTAKAAN

Jurnal Sains dan Teknologi Pangan · Vol. 7 No. 2 (2022)

DOI
10.33772/jstp.v7i2.25171
ISSN
2527-6271
Published
2022-04-28
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThis review aimed to examine the effect of using different types of plants as sources of tannins on the quality of boiled eggs produced. The quality of boiled eggs can be improved by adding plants that contain tannins. The use of 60% guava leaf powder can reduce the water content up to 7.22% and increase the protein content up to 12.25%. The addition of plant sources of tannins in boiled eggs can give the egg a greenish-white color, slightly brown, brown to very brown. Boiled eggs have a different aroma according to the type of plant used. Boiled eggs with the addition of plants containing tannins have a taste varying from unpleasant, slightly astringent, and very astringent. As for the texture of this boiled egg, it is slightly chewy to chewy with a preference level of slightly like to like based on the selected treatment. Differences in the quality of boiled eggs are influenced by the type of plant source of tannins, concentration, and boiling time used.Keywords: Boiled eggs, tannin. ABSTRAKReview ini bertujuan untuk melihat pengaruh penggunaan jenis tanaman sumber tanin yang berbeda terhadap kualitas telur pindang yang dihasilkan. Kualitas telur pindang dapat diperbaiki dengan menambahkan tanaman yang mengandung tanin. Penggunaan bubuk daun jambu biji 60 % dapat menurunkan kadar air hingga 7,22 % dan meningkatkan kadar protein hingga mencapai 12,25 %. Penambahan tanaman sumber tanin pada telur pindang dapat memberikan warna telur putih kehijauan, agak coklat, coklat hingga sangat coklat. Telur pindang memiliki aroma yang berbeda sesuai dengan jenis tanaman yang digunakan. Telur pindang dengan penambahan tanaman yang mengandung tanin memiliki rasa tidak sepat, agak sepat hingga sangat sepat. Sedangkan untuk tekstur dari telur pindang ini ialah agak kenyal hingga kenyal dengan tingkat kesukaan agak suka hingga suka berdasarkan perlakuan terpilih. Perbedaan kualitas telur pindang sesuai dengan jenis tanaman sumber tanin, konsentrasi dan lama perebusan yang digunakan.Kata kunci: Telur pindang, Tanin.

Collaboration network of the authors

40 authors · 106 co-authorship links

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  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Ansharullah AnsharullahUniversitas Halu Oleo8
Hermanto HermantoUniversitas Halu Oleo3
Nur AsyikUniversitas Halu Oleo3
Tamrin TamrinUniversitas Halu Oleo3
La RiandaAffiliation unknown2
Djukrana WahabAffiliation unknown2
LA KARIMUNAUniversitas Halu Oleo2
Agung Putu Agus SaputraAffiliation unknown2
Takdir SailiUniversitas Halu Oleo1
Nuriadin NuriadinUniversitas Halu Oleo1
SRI REJEKIUniversitas Halu Oleo1
Asmawati MunirUniversitas Halu Oleo1
Suarna SamaiAffiliation unknown1
Kadir KadirAffiliation unknown1
Sakir SakirAffiliation unknown1
Sawalludin SawalludinAffiliation unknown1
SARAWA -Affiliation unknown1
Achmad Selamet AkuUniversitas Halu Oleo1
La SajuAffiliation unknown1
Irmawati IrmawatiAffiliation unknown1
Wa Ode MeliAffiliation unknown1
Siti NgaropaAffiliation unknown1
Satria SatriaAffiliation unknown1
Muhammad Syukri SadimantaraUniversitas Halu Oleo1
Muhamad HasjalAffiliation unknown1
Sardin SardinAffiliation unknown1
Mohamad HaiderAffiliation unknown1
Franciskus Faa Duhu HuluAffiliation unknown1
Wa Ode RahmawatiAffiliation unknown1
Muhammad Zakir MuzzakarAffiliation unknown1
cengceng cengcengAffiliation unknown1
Adriani AdrianiAffiliation unknown1
Siswanto SiswantoAffiliation unknown1
Ariana PratiwiAffiliation unknown1
SRI WAHYUNIAffiliation unknown1
Sindy Pratna Paramita IdrisAffiliation unknown1
Ariyati IbrahimAffiliation 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/jstp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">KUALITAS TELUR PINDANG DENGAN PENAMBAHAN TANAMAN SUMBER TANIN YANG BERBEDA : STUDI KEPUSTAKAAN</dc:title>
	<dc:creator>Mariati, Mariati</dc:creator>
	<dc:creator>Baa, La Ode</dc:creator>
	<dc:creator>Baco, Abdu Rahman</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThis review aimed to examine the effect of using different types of plants as sources of tannins on the quality of boiled eggs produced. The quality of boiled eggs can be improved by adding plants that contain tannins. The use of 60% guava leaf powder can reduce the water content up to 7.22% and increase the protein content up to 12.25%. The addition of plant sources of tannins in boiled eggs can give the egg a greenish-white color, slightly brown, brown to very brown. Boiled eggs have a different aroma according to the type of plant used. Boiled eggs with the addition of plants containing tannins have a taste varying from unpleasant, slightly astringent, and very astringent. As for the texture of this boiled egg, it is slightly chewy to chewy with a preference level of slightly like to like based on the selected treatment. Differences in the quality of boiled eggs are influenced by the type of plant source of tannins, concentration, and boiling time used.Keywords : Boiled eggs, tannin.  ABSTRAKReview ini bertujuan untuk melihat pengaruh penggunaan jenis tanaman sumber tanin yang berbeda terhadap kualitas telur pindang yang dihasilkan. Kualitas telur pindang dapat diperbaiki dengan menambahkan tanaman yang mengandung tanin. Penggunaan bubuk daun jambu biji 60 % dapat menurunkan kadar air hingga 7,22 % dan meningkatkan kadar protein hingga mencapai 12,25 %. Penambahan tanaman sumber tanin pada telur pindang dapat memberikan warna telur putih kehijauan, agak coklat, coklat hingga sangat coklat. Telur pindang memiliki aroma yang berbeda sesuai dengan jenis tanaman yang digunakan. Telur pindang dengan penambahan tanaman yang mengandung tanin memiliki rasa tidak sepat, agak sepat hingga sangat sepat. Sedangkan untuk tekstur dari telur pindang ini ialah agak kenyal hingga kenyal dengan tingkat kesukaan agak suka hingga suka berdasarkan perlakuan terpilih. Perbedaan kualitas telur pindang sesuai dengan jenis tanaman sumber tanin, konsentrasi dan lama perebusan yang digunakan.Kata kunci : Telur pindang, Tanin. </dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2022-04-28</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/25171</dc:identifier>
	<dc:identifier>10.33772/jstp.v7i2.25171</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 7, No 2 (2022): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v7i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/25171/14917</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Jurnal Sains dan Teknologi Pangan</dc:rights>
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