Effects of Tea (Camellia sinensis) Addition on Soaking Salted Eggs of Organoleptic Quality, Protein Content, Fat Content, and Ash Content
This research aimed to determine the effect of tea essence on the organoleptic quality, protein content, fat content, and ash content of salted eggs. The research material consisted of salted eggs with different percentages of tea essence added tea essence. The method used an experiment with 4 treat...
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University of Brawijaya
2024-11-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
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| Online Access: | https://jitek.ub.ac.id/index.php/jitek/article/view/772 |
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| author | Ferdyansyah Prasetya Ardhi Dedes Amertaningtyas Anif Mukaromah Wati Rischa Amalia Saleha |
| author_facet | Ferdyansyah Prasetya Ardhi Dedes Amertaningtyas Anif Mukaromah Wati Rischa Amalia Saleha |
| author_sort | Ferdyansyah Prasetya Ardhi |
| collection | DOAJ |
| description | This research aimed to determine the effect of tea essence on the organoleptic quality, protein content, fat content, and ash content of salted eggs. The research material consisted of salted eggs with different percentages of tea essence added tea essence. The method used an experiment with 4 treatments and 4 replications. The treatments given were (P1) 25%, (P2) 50% and (P3) 75% with the addition of tea essence in different percentages and without the addition of tea essence (P0) as a control treatment. The variables measured include organoleptic quality, fat content, protein content and ash content. Data were analyzed using a Completely Randomized Design (CRD). The results showed that the addition of tea essence did not have a significantly different effect (p > 0.05) on the fat content, protein content, ash content, taste, aroma and color of salted eggs. Average fat content value of 10.91-10.37%, protein content of 12.05-12.43%, ash content of 1.62-1.54%, taste score of 3.75-3.65, aroma score of 3.50-3.40, and color score of 3.60-3.90. It can be concluded that the best treatment was obtained by adding 25% tea essence with an ash content value of 2.03%, a fat content of 11.40%, aroma score of 3.55, and the best treatment was obtained by adding 75% tea essence with a protein content value of 12.43%, a color score of 3.90, and taste score of 3.75. |
| format | Article |
| id | doaj-art-1a57ce5ddc0c4ad39d7c60fc935be7a9 |
| institution | Matheson Library |
| issn | 1978-0303 2338-1620 |
| language | Indonesian |
| publishDate | 2024-11-01 |
| publisher | University of Brawijaya |
| record_format | Article |
| series | Jurnal Ilmu dan Teknologi Hasil Ternak |
| spelling | doaj-art-1a57ce5ddc0c4ad39d7c60fc935be7a92025-07-08T02:22:18ZindUniversity of BrawijayaJurnal Ilmu dan Teknologi Hasil Ternak1978-03032338-16202024-11-0119318920610.21776/ub.jitek.2024.019.03.5630Effects of Tea (Camellia sinensis) Addition on Soaking Salted Eggs of Organoleptic Quality, Protein Content, Fat Content, and Ash ContentFerdyansyah Prasetya Ardhi0Dedes Amertaningtyas1Anif Mukaromah Wati2Rischa Amalia Saleha3Department of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Jl. Veteran, Ketawanggede, Lowokwaru Subdistrict, Malang City, East Java 65145, IndonesiaDepartment of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Jl. Veteran, Ketawanggede, Lowokwaru Subdistrict, Malang City, East Java 65145, IndonesiaDepartment of Animal Product Technology, Faculty of Animal Science, PSDKU Universitas Brawijaya, Jl. Pringgodani, Mrican, Mojoroto Subdistrict, Kediri City, East Java 64111, Indonesia Department of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Jl. Veteran, Ketawanggede, Lowokwaru Subdistrict, Malang City, East Java 65145, IndonesiaThis research aimed to determine the effect of tea essence on the organoleptic quality, protein content, fat content, and ash content of salted eggs. The research material consisted of salted eggs with different percentages of tea essence added tea essence. The method used an experiment with 4 treatments and 4 replications. The treatments given were (P1) 25%, (P2) 50% and (P3) 75% with the addition of tea essence in different percentages and without the addition of tea essence (P0) as a control treatment. The variables measured include organoleptic quality, fat content, protein content and ash content. Data were analyzed using a Completely Randomized Design (CRD). The results showed that the addition of tea essence did not have a significantly different effect (p > 0.05) on the fat content, protein content, ash content, taste, aroma and color of salted eggs. Average fat content value of 10.91-10.37%, protein content of 12.05-12.43%, ash content of 1.62-1.54%, taste score of 3.75-3.65, aroma score of 3.50-3.40, and color score of 3.60-3.90. It can be concluded that the best treatment was obtained by adding 25% tea essence with an ash content value of 2.03%, a fat content of 11.40%, aroma score of 3.55, and the best treatment was obtained by adding 75% tea essence with a protein content value of 12.43%, a color score of 3.90, and taste score of 3.75.https://jitek.ub.ac.id/index.php/jitek/article/view/772chickendiversificationfood productprocessing |
| spellingShingle | Ferdyansyah Prasetya Ardhi Dedes Amertaningtyas Anif Mukaromah Wati Rischa Amalia Saleha Effects of Tea (Camellia sinensis) Addition on Soaking Salted Eggs of Organoleptic Quality, Protein Content, Fat Content, and Ash Content Jurnal Ilmu dan Teknologi Hasil Ternak chicken diversification food product processing |
| title | Effects of Tea (Camellia sinensis) Addition on Soaking Salted Eggs of Organoleptic Quality, Protein Content, Fat Content, and Ash Content |
| title_full | Effects of Tea (Camellia sinensis) Addition on Soaking Salted Eggs of Organoleptic Quality, Protein Content, Fat Content, and Ash Content |
| title_fullStr | Effects of Tea (Camellia sinensis) Addition on Soaking Salted Eggs of Organoleptic Quality, Protein Content, Fat Content, and Ash Content |
| title_full_unstemmed | Effects of Tea (Camellia sinensis) Addition on Soaking Salted Eggs of Organoleptic Quality, Protein Content, Fat Content, and Ash Content |
| title_short | Effects of Tea (Camellia sinensis) Addition on Soaking Salted Eggs of Organoleptic Quality, Protein Content, Fat Content, and Ash Content |
| title_sort | effects of tea camellia sinensis addition on soaking salted eggs of organoleptic quality protein content fat content and ash content |
| topic | chicken diversification food product processing |
| url | https://jitek.ub.ac.id/index.php/jitek/article/view/772 |
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