?url_ver=Z39.88-2004&rft_id=2114141008&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+ASAM+ASETAT+DAN+JAHE+MERAH+(Zingiber+officinale+var.%0D%0ARubrum)+TERHADAP+KUALITAS+SENSORI+TELUR+ASIN+AYAM+RAS&rft.creator=Syifa+Dwisya+%2C+Putri+&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Penelitian+ini+bertujuan+untuk+mengetahui+pengaruh+perlakuan+pretreatment%0D%0Adengan+menggunakan+asam+asetat+dan+perendaman+larutan+garam+%2B+jahe+merah%0D%0Aterhadap+kualitas+sensori+(aroma+yolk%2C+rasa+yolk%2C+dan+kemasiran)+telur+asin+ayam%0D%0Aras.+Penelitian+ini+dilaksanakan+pada+31+Oktober--15+November+2024%2C+proses%0D%0Apembuatan+dan+penyimpanan+bertempat+di+Bataranila%2C+Kecamatan+Natar%2C%0D%0AKabupaten+Lampung+Selatan+dan+proses+penilaian+kualitas+sensori+dilakukan+di%0D%0ALaboratorium+Produksi+Ternak%2C+Jurusan+Peternakan%2C+Fakultas+Pertanian%2C%0D%0AUniversitas+Lampung.+Penelitian+ini+menggunakan+Rancangan+Acak+Lengkap%0D%0A(RAL)+dengan+4+perlakuan+dan+25+panelis+sebagai+ulangan%2C+sehingga+memerlukan%0D%0A100+butir+telur+yang+disimpan+selama+14+hari.+Perlakuan+yang+diberikan+yaitu%2C+P0%3A%0D%0AKontrol+(telur+direndam+dengan+larutan+garam+20%25)%2C+P1%3A+Pretreatment+dengan%0D%0Alarutan+asam+asetat+0%2C5%25%3B+larutan+garam+20%25%2C+P2%3A+Perendaman+dengan+larutan%0D%0Agaram+20%25+%2B+jahe+merah+20%25+(b%2Fv)%2C+P3%3A+Pretreatment+dengan+larutan+asam+asetat%0D%0A0%2C5%25%3B+larutan+garam+20%25+%2B+jahe+merah+20%25+(b%2Fv).+Peubah+yang+diamati+adalah%0D%0Akesukaan+panelis+terhadap+aroma+yolk%2C+rasa+yolk%2C+dan+kemasiran+telur+asin.+Data%0D%0Apenelitian+dianalisis+ragam+pada+taraf+5%25+dan+bila+terdapat+pengaruh+yang+nyata%0D%0Adilakukan+uji+lanjut+Beda+Nyata+Terkecil+(BNT).+Hasil+penelitian+menunjukkan%0D%0Abahwa%2C+penambahan+asam+asetat+0%2C5%25+dan+jahe+merah+20%25+pada+telur+asin+ayam%0D%0Ahanya+berpengaruh+nyata+(P%3C0%2C05)+terhadap+nilai+kesukaan+rasa+yolk.+Akan+tetapi%2C%0D%0Atidak+berpengaruh+nyata+(P%3E0%2C05)+terhadap+nilai+kesukaan+aroma+yolk+dan%0D%0Akemasiran+telur+asin+ayam+ras.+Setiap+perlakuan+dalam+penelitian+ini%0D%0Amenghasilkan+nilai+kesukaan+terhadap+aroma+yolk%2C+rasa+yolk%2C+dan+kemasiran+telur%0D%0Aasin+yang+masih+dapat+diterima+oleh+panelis.%0D%0AKata+Kunci%3A+Asam+asetat%2C+jahe+merah%2C+larutan%2C+sensori%2C+telur+asin%0D%0A%0D%0AThis+study+aims+to+determine+the+effect+of+pretreatment+using+acetic+acid+and%0D%0Asoaking+in+salt+solution+%2B+red+ginger+on+the+sensory+quality+(yolk+aroma%2C+yolk%0D%0Aflavor%2C+and+saltiness)+of+salted+chicken+eggs.+This+research+was+conducted+on%0D%0AOctober+31+to+November+15%2C+2024%2C+the+manufacturing+and+storage+process+took%0D%0Aplace+in+Bataranila%2C+Natar+District%2C+South+Lampung+Regency+and+the+sensory%0D%0Aquality+assessment+process+was+carried+out+at+the+Animal+Production+Laboratory%2C%0D%0ADepartment+of+Animal+Husbandry%2C+Faculty+of+Agriculture%2C+Lampung+University.%0D%0AThis+study+used+a+completely+randomized+design+(CRD)+with+4+treatments+and+25%0D%0Apanelists+as+replicates%2C+thus+requiring+100+eggs+stored+for+14+days.+The+treatments%0D%0Agiven+were%2C+P0%3A+Control+(eggs+soaked+with+20%25+salt+solution)%2C+P1%3A+Pretreatment%0D%0Awith+0.5%25+acetic+acid+solution%3B+20%25+salt+solution%2C+P2%3A+Soaking+with+20%25+salt%0D%0Asolution+%2B+20%25+red+ginger+(b%2Fv)%2C+P3%3A+Pretreatment+with+0.5%25+acetic+acid+solution%3B%0D%0A20%25+salt+solution+%2B+20%25+red+ginger+(b%2Fv).+The+observed+variables+were+panelists%0D%0Ahedonic+scores+of+yolk+aroma%2C+yolk+flavor%2C+and+saltiness+of+salted+eggs.+Data+were%0D%0Aanalyzed+for+variance+at+the+5%25+level+and+if+there+was+a+significant+effect%2C+the%0D%0ALeast+Significant+Difference+(LSD)+further+test+was+conducted.+The+results%0D%0Ashowed+that+the+addition+of+0.5%25+acetic+acid+and+20%25+red+ginger+in+salted+chicken%0D%0Aeggs+only+had+a+significant+effect+(P%3C0.05)+on+the+yolk+flavor+of+hedonic+scores.%0D%0AHowever%2C+there+was+no+significant+effect+(P%3E0.05)+on+the+hedonic+scores+of+yolk%0D%0Aaroma+and+saltiness+of+salted+chicken+eggs.+Each+treatment+in+this+study+resulted%0D%0Ain+hedonic+scores+for+yolk+aroma%2C+yolk+flavor%2C+and+saltiness+which+is+still%0D%0Aacceptable+to+panelists.%0D%0AKeywords%3A+Acetic+acid%2C+red+ginger%2C+solution%2C+sensory%2C+salted+egg&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2025-04-23&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F87097%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F87097%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F87097%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Syifa+Dwisya+%2C+Putri+++(2025)+PENGARUH+ASAM+ASETAT+DAN+JAHE+MERAH+(Zingiber+officinale+var.+Rubrum)+TERHADAP+KUALITAS+SENSORI+TELUR+ASIN+AYAM+RAS.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F87097%2F