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- W2942642010 abstract "Tujuan penelitian ini adalah untuk mengetahui tingkat kesukaan konsumen terhadap warna, rasa, dan aroma telur asin itik Pegagan dengan penambahan larutan limbah bubuk teh hitam pada konsentrasi tanin yang berbeda. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan dan menggunakan 25 orang panelis untuk uji hedonik. Penelitian ini terdiri atas 5 perlakuan: R0 (kontrol), R1, R2, R3, dan R4 (pengasinan dengan larutan limbah bubuk teh hitam masing-masing konsentrasi tanin 0,25; 0,50; 0,75; dan 1,00%). Variabel yang diamati meliputi tingkat kesukaan panelis terhadap warna, rasa, dan aroma telur asin itik Pegagan. Data dianalisis menggunakan uji hedonic kruskal-wallis dan dilanjutkan dengan uji multiple comparison. Hasil penelitian menunjukkan bahwa penggunaan larutan limbah bubuk teh hitam dalam pengawetan telur itik Pegagan berpengaruh nyata (P<0,05) terhadap tingkat kesukaan panelis terhadap rasa dan aroma, tetapi berpengaruh tidak nyata (P>0,05) terhadap warna telur asin itik Pegagan. Kesimpulan penelitian bahwa penambahan larutan limbah bubuk teh hitam dengan konsentrasi tanin 1% mampu memberikan tingkat kesukaan yang paling tinggi terhadap rasa dan aroma telur asin itik Pegagan dengan nilai kesukaan 3,84, akan tetapi belum mampu mempengaruhi tingkat kesukaan terhadap warna telur asin itik Pegagan. Kata kunci: Telur Itik Pegagan, Uji Hedonik, Pengawetan Telur, Larutan Limbah Bubuk Teh HitamThe aim of this study was to find out the level of likeability of consumer to color, taste, and flavor of salted Pegagan duck’s eggs with adding powdered black tea waste solution at different tannin concentration. This study used a completely randomized design with 5 treatments were including R0 (control); R1, R2, R3, and R4 (salting with adding 0.25, 0.50, 0.75, and 1.00%) tannin concentration in powdered black tea waste solution, respectivelty. Data were analyzed using Kruskal-Wallis hedonic test and continued with the multiple comparison test. The result of this study showed that the addition of powdered black tea waste solution with different tannin concentration significantly (P<0.05) affected the taste and flavor, but did not significantly (P>0,05) affect the color of salted Pegagan duck eggs. It can be concluded that the addition of powdered black tea waste solution with tannin concentration of 1% was able to give the highest level of likeability to the taste and flavor of salted Pagagan duck eggs with value 3.84, but was not able to affect the color likeability level of salted Pegagan duck eggs Keywords: Pegagan duck eggs, Hedonic test, Preservation of eggs, powdered black tea waste solution." @default.
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- W2942642010 date "2019-03-22" @default.
- W2942642010 modified "2023-09-27" @default.
- W2942642010 title "Kualitas Sensoris Telur Asin Itik Pegagan Yang Diawetkan Dengan Larutan Limbah Bubuk Teh Hitam" @default.
- W2942642010 doi "https://doi.org/10.33230/jps.7.2.2018.7468" @default.
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