PERBEDAAN KADAR GARAM, KADAR PROTEIN PUTIH TELUR, DAN KESUKAAN TELUR ASIN DENGAN VARIASI LAMA PERENDAMAN

Abstract

One of protein source foods is egg. Consuming eggs may increase the consumption of foods with high level of protein. In fact, the consumption of animal food in Indonesia nowadays is under the standard of Expected Food Pattern (PPH). Fresh eggs have a short storage time limit; therefore, it needs to be preserved by salting. In immersion, there will be an addition of salt, so, the egg white experiences a protein denaturation and the egg yolk experiences a compaction. In addition, the immersion of duck eggs can affect preference (texture, color, aroma, and flavor) of food, either beneficial or harmful. This research was intended to analyze the differences of salt level, egg white protein level, and preferences to salted eggs with variations of immersion length. This type of research was purely experimental (true experimental design). The design was Randomized Post Test Control Group with 4 groups comprising C (without immersion), X1 (1 week immersion), X2 (2 week immersion) , and X3 (3 week immersion). Meanwhile, the random experimental design used in this research was Completely Randomized Design. The number of replications for laboratory tests was 4. Based on the results of Kruskall Wallis test, it was shown that there were differences in egg white salt level (p value=0,003) and that there were no differences in egg white protein level (p value=0,168) on both control group and treatment group. The results of Kruskall Wallis test indicated that there were differences in preferences to salted eggs (p value of texture=0,001), (p value of color=0,010), (p value of aroma=0,001), (p value of taste=0,000) on both control group and treatment group. Lengths of egg immersion used were 3 weeks based on egg-white salt level, 1 week based on egg white protein level, and 1 week based on preferences.