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SIFAT ORGANOLEPTIK DAN KADAR AIR KUNING TELUR ASIN ITIK MAGELANG DENGAN PENAMBAHAN EKSTRAK KAYU SECANG (Caesalpinia sappan L.)

Jurnal Ilmu dan Teknologi Peternakan · Vol. 10 No. 1 (2022) · hlm. 11–17

DOI
10.20956/jitp.v10i1.19456
ISSN
2476-9444, 2086-6216
Terbit
2022-07-04
Penerbit
Fakultas Peternakan, Universitas Hasanuddin, Makassar
Bahasa
en
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

Eggs are high protein and fat livestock products which makes them easily damaged. One of methods to maintain egg quality are by processing them into salted eggs with the addition of Secang wood extract (Caesalpinia sappan L.) as a natural preservative. This study aims to utilize and determine the best concentration of Secang wood extract in increasing the organoleptic properties and reducing the water content of the salted egg yolk of Magelang duck. The method used was Completely Randomized Design (CRD) with 4 treatments of different concentrations of Secang wood extract (0; 2.27; 4.44; and 6.52%) and 5 replications. Each replication contains 4 Magelang duck eggs. Data collected were analyzed by means of variance (ANOVA) at a significance level of 5% and significant differences between treatments were analyzed by Duncan. The results showed that the addition of 4.44−6.52% Secang wood extract were significantly reduced the aroma to slightly fishy (2.82−2.83), but the addition of Secang wood extract 6.52% had no significant effect on the color, which was orange (2.97−3.21), slightly salty texture (2.86−3.23), flavorless salty taste (2.20−2.52), and has not been able to reduce the water content (29.39−34.60%) of salted egg yolk Magelang duck. The conclusion of this research is that the addition of Secang wood extract to a concentration of 6.52% can reduce the fishy aroma, but has not affected the color, texture, taste, and water content of the salted egg yolk of Magelang duck. Keywords: magelang duck salted egg, organoleptic test, secang wood extract, water content

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  • Universitas Tidar
  • State University of Semarang
  • Universitas Gadjah Mada
  • Universitas Muhammadiyah Bengkulu
  • Diponegoro University
  • National Research and Innovation Agency
  • Politeknik Negeri Ujung Pandang
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Rekan penulisOrganisasiArtikel bersama
Jekson FresliUniversitas Muhammadiyah Bengkulu1
Wismalinda RitaUniversitas Muhammadiyah Bengkulu1
Sri WidiastutiUniversitas Tidar1
Tri Puji RahayuUniversitas Tidar1
Muhammad Hilmi HattaUniversitas Tidar1
Rahma Wulan IdayantiDiponegoro University1
Pradipta Bayuaji PramonoUniversitas Tidar1
Widitya Tri NugrahaUniversitas Tidar1
Asri Retno AsihUniversitas Tidar1
Ninuk Sholikhah AkhirohState University of Semarang1
Elly KisminiState University of Semarang1
Antari Ayuning ArsiState University of Semarang1
Cuk Tri NoviandiUniversitas Gadjah Mada1
Andriyani AstutiUniversitas Gadjah Mada1
Pradita Iustitia SitaresmiNational Research and Innovation Agency1
Kustantinah KustantinahUniversitas Gadjah Mada1
Nur HidayahPoliteknik Negeri Ujung Pandang1
I Ketut SumandiarsaAfiliasi tidak diketahui1
Walian Maimun AlqadiriAfiliasi tidak diketahui1
I Ketut SumandiarsaAfiliasi tidak diketahui1
Walian Maimun AlqadiriAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/peternakan/oai, pertama di-harvest 5 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">SIFAT ORGANOLEPTIK DAN KADAR AIR KUNING TELUR ASIN ITIK MAGELANG DENGAN PENAMBAHAN EKSTRAK KAYU SECANG  (Caesalpinia sappan L.)</dc:title>
	<dc:creator xml:lang="en">Triono, Yayan</dc:creator>
	<dc:creator xml:lang="en">Hidayah, Nur</dc:creator>
	<dc:creator xml:lang="en">Septian, Mohamad Haris</dc:creator>
	<dc:description xml:lang="en">Eggs are high protein and fat livestock products which makes them easily damaged. One of methods to maintain egg quality are by processing them into salted eggs with the addition of Secang wood extract (Caesalpinia sappan L.) as a natural preservative. This study aims to utilize and determine the best concentration of Secang wood extract in increasing the organoleptic properties and reducing the water content of the salted egg yolk of Magelang duck. The method used was Completely Randomized Design (CRD) with 4 treatments of different concentrations of Secang wood extract (0; 2.27; 4.44; and 6.52%) and 5 replications. Each replication contains 4 Magelang duck eggs. Data collected were analyzed by means of variance (ANOVA) at a significance level of 5% and significant differences between treatments were analyzed by Duncan. The results showed that the addition of 4.44−6.52% Secang wood extract were significantly reduced the aroma to slightly fishy (2.82−2.83), but the addition of Secang wood extract 6.52% had no significant effect on the color, which was orange (2.97−3.21), slightly salty texture (2.86−3.23), flavorless salty taste (2.20−2.52), and has not been able to reduce the water content (29.39−34.60%) of salted egg yolk Magelang duck. The conclusion of this research is that the addition of Secang wood extract to a concentration of 6.52% can reduce the fishy aroma, but has not affected the color, texture, taste, and water content of the salted egg yolk of Magelang duck.
Keywords : magelang duck salted egg, organoleptic test, secang wood extract, water content</dc:description>
	<dc:publisher xml:lang="en">Fakultas Peternakan, Universitas Hasanuddin, Makassar</dc:publisher>
	<dc:date>2022-07-04</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">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/peternakan/article/view/19456</dc:identifier>
	<dc:identifier>10.20956/jitp.v10i1.19456</dc:identifier>
	<dc:source xml:lang="en">Jurnal Ilmu dan Teknologi Peternakan; Vol. 10 No. 1 (2022); 11-17</dc:source>
	<dc:source>2476-9444</dc:source>
	<dc:source>2086-6216</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/peternakan/article/view/19456/8389</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2022 Yayan Triono, Nur Hidayah, Mohamad Haris Septian</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>