Open AccessThe quality characteristics of frozen salted egg yolk salting using various media
Author(s) -
S N Fatwa,
Ismed Suhaidi,
Sentosa Ginting
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/454/1/012115
Subject(s) - salting , food science , yolk , salt (chemistry) , chemistry , husk , botany , biology , organic chemistry
This research was aimed to find out the quality of frozen salted egg yolk, which was being salting using various media. This research used a completely randomized design (CRD) with 2 factors, i.e. salting media (M): (salt solution; mixture of rice husk ash, salt and water; mixture of red bricks powder, salt and water; mixture of red bricks powder, rice husk ash, salt, water and 5 % of tea) and salting time (L): (15 days; 20 days; 25 days). The results show that the differences in salting media had a very significant different effect on NaCl and general acceptance. The length of salting gave a very significant different effect on protein content, fat content, NaCl and general acceptance. Moreover, the interaction between the differences in salting media and salting time had a, very significant effect NaCl level. It was found that saline solution media with salting time of 25 days produced the best frozen salted egg yolk.