PENGARUH BERBAGAI METODE PEMASAKAN TELUR ASIN TERHADAP DAYA SIMPAN

Fadly, Hendro and Edi , Soetrisno and Warnoto, Warnoto (2013) PENGARUH BERBAGAI METODE PEMASAKAN TELUR ASIN TERHADAP DAYA SIMPAN. Undergraduated thesis, Fakultas Pertanian, UNIB.

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Official URL: http://faperta.unib.ac.id

Abstract

The experiment was to evaluate the effects of different cooking methods of salt egg, boil cook, roasted cook and roasted boil cook to shelf-life (stability) during 12 day with observation at into 0 day, 4 day, 8 day and 12 day. The research had been conducted for four weeks started from 1rd May to 1 rd June 2013 located in Laboratory Department of Animal Science Faculty Agriculture, University of Bengkulu. The fresh eggs were distributed into three treatments as follows: P1 (Boil Cook), P2 (Roasted), P3 (Roasted Boil Cook), with three replication (three salted egg each). Variables observed were pH Test, Bacterial Total Colony, External Appearance Test, and Organoleptic. Collected data were analyzed varian (ANOVA) with Completely Randomized Design (CRD) and descriptive.The results showed that effects various of three cooking methods salt egg to shelf-life (stability) during 12 day still indicated safety food, seen from pH Test not too low and high (6-8) and Bacterial Total Colony with value still 10 underneath. From all appeareance sensory evaluation test until shelf-life (stability) at into 12 day, panelist respon with netral (3 score) meaning is three cooking methods if storage until 12 day still safety for consumption. 6

Item Type:	Thesis (Undergraduated)
Subjects:	S Agriculture > SF Animal culture
Divisions:	Faculty of Agriculture > Department of Animal Science
Depositing User:	011 Syahrul Lubis
Date Deposited:	28 Jan 2014 15:42
Last Modified:	12 Feb 2014 10:59
URI:	http://repository.unib.ac.id/id/eprint/6415

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