Effect of Garlic and Chili Extracts Addition on Salted Duck Eggs towards its Protein Content, Total Microbial, Count and Consumer Hedonic Level
DOI:
https://doi.org/10.33830/fsj.v1i1.1452.2021Keywords:
salted egg, protein, garlic, total microbial count, hedonic levelAbstract
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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