The Quality of Salted Egg using Red Ginger as Natural Antioxidant

Abstract

Aims: The aim of this research was to determine the best percentage of adding red ginger to salted eggs based on physicochemical quality and organoleptic quality using the dry salting method. Study Design: This research used was a laboratory experimental design with a Completely Randomized Experiment design with 4 treatments and 5 replications. Place and Duration of Study: This research was conducted from 1 December 2023 to 30 January 2024. The processing of duck eggs into salted eggs was carried out on the campus of the University of North Sumatra, Faculty of Agriculture, Animal Science Study Program. Salted egg testing was carried out at the Animal Products Technology Laboratory, Faculty of Animal Science, Brawijaya University, Malang. Salted egg testing consists of physical, chemical, organoleptic quality. Methodology: This research methods using laboratory experimental design. The data was analyzed using analysis of varians, by and if there were significant effects in each treatment, continued by using Duncan’s Multiple Range Test. Results: Based on the results of the research conducted, the addition of red ginger to making salted eggs had an effect (P<0.05) on the organoleptic, physical and chemical quality of salted eggs. Conclusion: The addition of red ginger at a concentration of 3% in making salted eggs is good enough to obtain the best quality salted eggs.