📅 12 February 2025
DOI: 10.32585/ags.v9i1.6231
UTILIZATION OF VARIOUS MEDIA FOR MANUFACTURING ORGANOLEPTIC AND HEDONIC QUALITY OF SALTED EGGS
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Universitas Veteran Bangun Nusantara
📄 Abstract
This research aimed to determine the addition of strawberry, orange, mango, and chocolate flavors to the organoleptic and hedonic qualities of salted eggs. The experimental design used in this research was completely randomized, with 4 treatments and 25 repetitions. P1 (added strawberry flavor) P2 (added orange flavor) P3 (added mango flavor) P4 (added chocolate flavor). Data analysis was carried out using the Anova test; if treatment was affected, further testing was carried out using Duncan’s Multiple Range Test. From the research results, it can be concluded that the addition of strawberry, orange, mango, and chocolate food flavorings has a real influence on the texture, preference of color, preference of aroma, preference of the texture of the outside of the salted egg, and has a real influence on the texture, choice of the aroma on the inside of the salted egg.
ℹ️ Informasi Publikasi
Tanggal Publikasi
12 February 2025
Volume / Nomor / Tahun
Volume 9, Nomor 1, Tahun 2025
📝 HOW TO CITE
Abdurrahman, Zakaria Husein; Prasetyo, Aris Budi; Jannah, Miftahul; Nostianto, Yohanes, "UTILIZATION OF VARIOUS MEDIA FOR MANUFACTURING ORGANOLEPTIC AND HEDONIC QUALITY OF SALTED EGGS," Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian, vol. 9, no. 1, Feb. 2025.
ACM
ACS
APA
ABNT
Chicago
Harvard
IEEE
MLA
Turabian
Vancouver
Download Citation
0
Sitasi
Cek Google Scholar