Effect of Garlic and Chili Extracts Addition on Salted Duck Eggs towards its Protein Content, Total Microbial, Count and Consumer Hedonic Level

  • Sumarsih Program Studi Agroteknologi Fakultas Pertanian Universitas Muhamammadiyah Yogyakarta
  • Athiefah Fauziyyah Program Studi Teknologi Pangan Universitas Terbuka

DOI:

https://doi.org/10.33830/fsj.v1i1.1452.2021

Keywords:

salted egg, protein, garlic, total microbial count, hedonic level

Abstract

This study is aimed to determine the effect of garlic and chili extracts addition
towards the protein content, total microbial count and consumer hedonic level of
salted duck eggs. This study was conducted using Completely Randomized Design
(CRD) with 3 treatments and repeated three times. The treatments tested were the
addition of 100% garlic extract and 50% garlic: 50% chili with subsequent 7 days
ripening and 3 days incubation period. The parameters observed were protein
content, total microbial count and consumer hedonic level. The data was statistically
analyzed using analysis of variance (ANOVA) with 5% significance level and further
processed with Duncan's Multiple Range Test (DMRT) for those significantly
different treatments. The results shows that the addition of 50% garlic and 50% chili
extracts followed by 7 days ripening and 3 days incubation exhibit an elevated
protein content on the salted duck eggs without any significant effect on its physical
appearance, color, texture as well as the total microbial count.

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Published
2021-06-09
How to Cite
Sumarsih, & Fauziyyah, A. (2021). Effect of Garlic and Chili Extracts Addition on Salted Duck Eggs towards its Protein Content, Total Microbial, Count and Consumer Hedonic Level. Food Scientia : Journal of Food Science and Technology, 1(1), 25–36. https://doi.org/10.33830/fsj.v1i1.1452.2021