Open AccessThe Effectiveness of Sweet Orange Certificate in Recovering Media of Salt Duck Eggs on Fat Levels and Sensoric Quality
Author(s) -
I. Irmawaty,
A. Astati,
Muhammad Nur Hidayat,
Jumriah Syam,
N.N.A.N. Azmi,
Muhammad Arsan Jamili
Publication year - 2021
Publication title -
chalaza journal of animal husbandry
Language(s) - English
Resource type - Journals
eISSN - 2548-3803
pISSN - 2548-5504
DOI - 10.31327/chalaza.v6i2.1566
Subject(s) - aroma , orange (colour) , food science , yolk , flavor , organoleptic , chemistry , salting , shelf life , biology
Salted eggs are livestock products that have undergone a salting process to extend shelf life, add flavor, and increase consumer tastes. The fat content in duck eggs is very high, reaching 35-34%, concentrated in egg yolks. It could be dangerous if consumed in excess; therefore, a study was conducted to determine the fat content of salted duck eggs with the addition of sweet orange juice (Citrus). sinesis L). This study used sweet orange juice (Citrus sinesis L) with different concentrations of 0% (control), 80% (P1), 90% (P2), 100% (P3), and 100% commercial Vitamin C. (Vicee) (P4). The research used a completely randomized design (CRD) consisting of 5 treatments and four replications. Each replication consisted of 2 eggs. Parameters observed were sensory quality (yolk color, Aroma, Taste, grit) and fat content of salted duck eggs. The results showed that the addition of sweet orange juice (Citrus sinesis L) on sensory quality (yolk color, aroma, taste, grit) had no significant effect (P0.05). Meanwhile, the fat content in egg yolk had a significant effect (P0.05).