Pemanfaatan Ekstrak Kandangu Mbuku Pada Konsentrasi yang Berbeda dan Pengaruh Terhadap Mutu Organoleptik Dan Kimiawi Kerupuk Telur Asin
DOI:
https://doi.org/10.58300/jps.v4i2.1436Keywords:
ekstrak kandangu mbuku, kerupuk telur asin, organoleptik, kimiawi, pH, kadar airAbstract
This research aims to determine the effect of using local basil extract (bladder mbuku) at different concentrations and the effect on the organoleptic and chemical quality of salted egg crackers. This research was carried out at the Integrated Laboratory of Wira Wacana Christian University, Sumba. The eggs used in this research were 30 RAS chicken eggs. This research used a Completely Randomized Design (CRD) consisting of 4 treatments with 5 replications, namely P1= addition of 30% basil leaf extract, P2= addition of 35% basil extract, P3= addition of 40% basil extract, and P4= addition of 45% basil extract so there were 20 sample units. The observation variables are oroleptic (color, taste, texture, aroma), chemistry, pH, water content. The data obtained was analyzed by ANOVA with a confidence level of 5%, and if there was a real effect, it was followed by the Ducan test. Meanwhile, organoleptic data was processed using the Kruskas Wallis method. The results of the research using the addition of different extracts did not significantly differ in terms of pH and water content, whereas for the organoleptic test, the administration of extract with the addition of 45% basil gave a real effect and gave the taste of salted egg crackers and the test for tannin levels as a natural preservative in crackers was in standard conditions according to SNI
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