PENGARUH PENAMBAHAN SARI KUNYIT Curcuma

EFFECT OF ADDITION BY TURMERIC JUICE (Curcuma domestica Val.)
WITH LONG SHELF SALTED EGG ON LEVEL OF TEXTURE,
COLOR, AND FREE FATTY ACID (FFA)
Rizza Muh. Fikriansyah1), Imam Thohari2), and Djalal Rosyidi2)
1)
Student of Animal Husbandry, Faculty of Animal Husbandry, University of Brawijaya
2)
Lecturer Faculty of Animal Husbandry, University of Brawijaya
email: rizzamuh@yahoo.com
ABSTRACT
The purposes of this research were determined the best of turmeric juice (Curcuma
domestica Val.) with long shelf on level of texture (gf), color intensity, and Free Fatty Acid content
(%) of salted egg. The materials of this research were duck’s egg, water, salt, and juice of turmeric.
The method of this research was experiment used Complete Randomized Design (CRD) Factorial
pattern with four contentration of turmeric juice, three long shelf and four replicates. The turmeric
juice research were divided into P0 (0 %), P1 (25 %), P2 (50 %), and P3 (75 %). The long shelf
salted egg were 0, 7th, and 14th days. Data were analyzed using Analysis of Variance (ANOVA) and
the analysis would be continued by Duncan’s Multiple Range Test if it was found significant effect
among treatments. The result showed that the effect turmeric juice with long shelf salted egg did not
give significant different effect (P>0,05) on level of texture, color intensity L, a, and b but gave
highly significant different effect (P0,05) terhadap

nilai tekstur, intensitas warna L, a, dan b telur asin, tetapi memberikan pengaruh sangat nyata
(P0,05)
(P3) sebesar 7,13±0,61. Rata-rata nilai tekstur
terhadap nilai tekstur telur asin. Data rata-rata
telur asin dengan perlakuan P2, dan P3
hasil pengujian nilai tekstur telur asin pada
cenderung lebih rendah dibandingkan P0 dan
perlakuan lama penyimpanan dengan
P1. Berdasarkan Tabel 2 penambahan sari
penambahan sari kunyit, masing-masing
kunyit dengan konsen-trasi yang berbeda
perlakuan disajikan dalam Tabel 3.
mengalami penurunan nilai tekstur telur asin
akan tetapi penurunannya tidak signifikan
Tabel 3. Rataan nilai tekstur pada perlakuan lama penyimpanan telur asin dengan penambahan sari
kunyit
Konsentrasi Sari Kunyit (%)
Rata-Rata
Lama Simpan
± SD

P0 ± SD
P1 ± SD
P2 ± SD
P3 ± SD
H0
H7
H14

9,73 ± 1,10c

9,23 ± 0,79b

9,65 ± 1,50

c

10,05 ± 1,32

6,73 ± 0,40

a

a

6,55 ± 0,37

c

4

8,98 ± 0,38b

8,30 ± 0,26ab

bc

9,13 ± 0,87

b

a

6,05 ± 0,70a

9,35 ± 0,87

6,20 ± 0,42

8,54 ± 0,52
9,54 ± 1,60
6,38 ± 0,31

Rata-Rata
Keterangan:

8,70 ± 1,00

8,61 ± 0,83

8,18 ± 0,56

7,13 ± 0,61

Superskrip yang berbeda menunjukkan perbedaan pengaruh yang sangat nyata (P