PROFIL ORGANOLEPTIK TELUR ASIN HASIL PEMERAMAN KOMBINASI EKSTRAK BUAH ANDALIMAN (Zanthoxylum acanthopodium) DENGAN LUMPUR SAWAH
The study aims to determine the organoleptic profile of salted eggs from ripening with using a combination of crude extracts of andaliman fruit and paddy mud. A total of 45 fresh duck eggs were wrapped using control media, crude extracts of andaliman fruit and marinated during 14 days. The study used the completely randomized design (CRD) with 5 treatments and 3 replications. The treatments consist of P0 (control media), P1 (ripening pasta without using andaliman fruit extract [EBA]), P2 (pasta with 25% EBA), P3 (pasta with 50% EBA) and P4 (pasta with 75% EBA). The organoleptic test for salted eggs was carried out at laboratory of livestock product technology, faculty of agriculture, Graha Nusantara University, with involving 25 untrained respondents. Research parameters include color profile, taste, odor, texture and overall panelist. The results showed that the crude extracts of andaliman fruit have no significantly effectson color profile, odor and texture of salted eggs. The best overall scoreis salted eggs with containing 75% crude andaliman extract. It can be concluded thatwrapping the salted eggs with standard mediais no better than puddy mud media with 75% EBA.