PENGASINAN TELUR AYAM RAS MENGGUNAKAN EKSTRAK JAHE MERAH (Zingiber Officinale Var.rubrum) TERHADAP UJI ORGANOLEPTIK

Abstract

The study has been conducted at the Mipa Laboratory of Almuslim University for 30 days starting from February - March 2021, which aims to find out the salting of chicken eggs by using red ginger extract (Zingiber Officinale Var.rubrum) against organoleptic tests to produce salted eggs favored by consumers with different concentrations of red ginger extract. The experimental design used was Rancangan Random Complete (RAL) with 5 treatments and 4 repeats. The observed parameters are organoleptic tests of color, aroma, taste and texture. The results of this study showed that the influence of different concentrations of red ginger extract had no real effect (P>0.05) on the salted egg organoleptic test, in P1 and P3 had the same score of 2.92 against aroma P2 and P3 also had the same valueof 3.03 to taste because The higher the use of red ginger extract, the higher thefavorite panelis, while the level of fondness for the color and texture of panelists more hookP0 with a score of 2.85 and P1 with a score of 3.28. Penelitian produces salty eggs that are textured masir on the yolk and not too salty on the whites of the egg