PENGARUH CARA DAN LAMA PEMASAKAN TERHADAP KUALITAS TELUR ASIN KONSUMSI

This study aimed to evaluate the effect of the old way of cooking and the quality of salted egg consumption. This experiment used Completely Randomized Design (CRD) with 2 factors factorial (3x3). The first factor is the way of ripening (P) consisting of 3 treatments, namely : P1 boiled , baked P2 P3 180°C and 200°C. baked The second factor is the length of ripening (L) consisting of 3 treatments, namely : L1 for 30 minutes, L2 and L3 for 60 minutes for 90
minutes. Each treatment was repeated 3 times. The results showed that there was no real effects on the way to cook the yolk color, albumen color, flavor yolk, albumen flavor, texture and general acceptance, on the smell. Old cook significantly affect the color of the yolk, albumen color and general acceptance, but did not significantly affect the taste yolk, albumen taste, smell and texture. That in general the way to cook the roast with the 180 C and long
cooking time 30 minutes showing good results. In combination treatments and how long to cook there is no interaction at all the variables that yolk color, albumen color, flavor yolk, albumen taste, smell, texture and general acceptance.