Kandungan Kimia dan Kemasiran Telur Asin yang Diperam Menggunakan Ekstrak Buah Andaliman (Zanthoxylum Acanthopodium) Kombinasi Buah Kecombrang (Eltingera Elatior)

Abstract

The research aims to determine the effect of the combination of crude extract levels of andaliman fruit (Zanthoxylum acanthopodium) with kecombrang fruit (Eltingera elatior) on the chemical content and level of egg yolk consistency in the salted eggs produced. This research used 36 1-day-old fresh duck eggs obtained from Rizky Farm, andaliman fruit of the sihorbo variety from Batu Nabolon Village, Tapanuli Regency, North and kecombrang fruit from the Padangsidimpuan City Impres Market and ingredients for making egg salting paste (brick powder, ashes, and salt). Meanwhile, the tools used include chopped rice straw and a plastic bucket for curing. The experimental design used was a completely randomized design with 4 treatments and 3 replications. The variables observed included the chemical content of the egg (water content, protein, fat, free fatty acids and peroxide) and the richness of the egg yolk. The results of this research show.

 that the use of an increased combination of crude extract of andaliman fruit with kecombrang fruit in the process of curing salted eggs produces better chemical content and level of egg yolk maturity. The conclusion in this research is that the combination with crude extract of andaliman fruit (CEAF) and crude extract of kecombrang fruit (CEKF) each 75% produces better chemical levels and salted eggs.