Kualitas Organoleptik Telur Asin Dengan Penambahan Bumbu Arsik

Abstract

This research aims to determine the organoleptic quality of salted eggs with the addition of arsik seasoning, including: texture, color, aroma and taste. Providing information to the public about the use of arsik seasoning in salted eggs. This type of research is a type of experimental research. Held from May to June 2024, at the Graha Nusantara Padangsidimpuan University Laboratory, Campus I Tor Simarsayang, Faculty of Agriculture, North Sumatra Province. This research used fresh and good quality eggs that were 1 day old from harvesting for duck eggs. This research uses a sensory hedonic test method with 4 treatments. Each treatment consisted of 25 eggs, so 100 eggs were treated with P0: control (0% arsik seasoning), P1: addition of 10% arsik seasoning, P2: addition of 15% arsik seasoning, and P3: addition of 20% arsik seasoning. Each treatment was stored for 14 days. The results of the research can be concluded that the results of the organoleptic quality test of salted eggs with the addition of arsik seasoning did not have a significant effect on the texture, color and taste. The organoleptic quality test of salted eggs with the addition of arsik seasoning had a significant effect (P<0.05) on the aroma. The aroma of salted eggs in treatment P0 had a significant effect compared to treatments P1 and P3.