%A Putri  Syifa Dwisya 
%T PENGARUH ASAM ASETAT DAN JAHE MERAH (Zingiber officinale var.
Rubrum) TERHADAP KUALITAS SENSORI TELUR ASIN AYAM RAS
%X Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan pretreatment
dengan menggunakan asam asetat dan perendaman larutan garam + jahe merah
terhadap kualitas sensori (aroma yolk, rasa yolk, dan kemasiran) telur asin ayam
ras. Penelitian ini dilaksanakan pada 31 Oktober--15 November 2024, proses
pembuatan dan penyimpanan bertempat di Bataranila, Kecamatan Natar,
Kabupaten Lampung Selatan dan proses penilaian kualitas sensori dilakukan di
Laboratorium Produksi Ternak, Jurusan Peternakan, Fakultas Pertanian,
Universitas Lampung. Penelitian ini menggunakan Rancangan Acak Lengkap
(RAL) dengan 4 perlakuan dan 25 panelis sebagai ulangan, sehingga memerlukan
100 butir telur yang disimpan selama 14 hari. Perlakuan yang diberikan yaitu, P0:
Kontrol (telur direndam dengan larutan garam 20%), P1: Pretreatment dengan
larutan asam asetat 0,5%; larutan garam 20%, P2: Perendaman dengan larutan
garam 20% + jahe merah 20% (b/v), P3: Pretreatment dengan larutan asam asetat
0,5%; larutan garam 20% + jahe merah 20% (b/v). Peubah yang diamati adalah
kesukaan panelis terhadap aroma yolk, rasa yolk, dan kemasiran telur asin. Data
penelitian dianalisis ragam pada taraf 5% dan bila terdapat pengaruh yang nyata
dilakukan uji lanjut Beda Nyata Terkecil (BNT). Hasil penelitian menunjukkan
bahwa, penambahan asam asetat 0,5% dan jahe merah 20% pada telur asin ayam
hanya berpengaruh nyata (P<0,05) terhadap nilai kesukaan rasa yolk. Akan tetapi,
tidak berpengaruh nyata (P>0,05) terhadap nilai kesukaan aroma yolk dan
kemasiran telur asin ayam ras. Setiap perlakuan dalam penelitian ini
menghasilkan nilai kesukaan terhadap aroma yolk, rasa yolk, dan kemasiran telur
asin yang masih dapat diterima oleh panelis.
Kata Kunci: Asam asetat, jahe merah, larutan, sensori, telur asin

This study aims to determine the effect of pretreatment using acetic acid and
soaking in salt solution + red ginger on the sensory quality (yolk aroma, yolk
flavor, and saltiness) of salted chicken eggs. This research was conducted on
October 31 to November 15, 2024, the manufacturing and storage process took
place in Bataranila, Natar District, South Lampung Regency and the sensory
quality assessment process was carried out at the Animal Production Laboratory,
Department of Animal Husbandry, Faculty of Agriculture, Lampung University.
This study used a completely randomized design (CRD) with 4 treatments and 25
panelists as replicates, thus requiring 100 eggs stored for 14 days. The treatments
given were, P0: Control (eggs soaked with 20% salt solution), P1: Pretreatment
with 0.5% acetic acid solution; 20% salt solution, P2: Soaking with 20% salt
solution + 20% red ginger (b/v), P3: Pretreatment with 0.5% acetic acid solution;
20% salt solution + 20% red ginger (b/v). The observed variables were panelists
hedonic scores of yolk aroma, yolk flavor, and saltiness of salted eggs. Data were
analyzed for variance at the 5% level and if there was a significant effect, the
Least Significant Difference (LSD) further test was conducted. The results
showed that the addition of 0.5% acetic acid and 20% red ginger in salted chicken
eggs only had a significant effect (P<0.05) on the yolk flavor of hedonic scores.
However, there was no significant effect (P>0.05) on the hedonic scores of yolk
aroma and saltiness of salted chicken eggs. Each treatment in this study resulted
in hedonic scores for yolk aroma, yolk flavor, and saltiness which is still
acceptable to panelists.
Keywords: Acetic acid, red ginger, solution, sensory, salted egg
%D 2025
%C UNIVERSITAS LAMPUNG
%R 2114141008
%I FAKULTAS PERTANIAN
%L eprints87097