Evaluasi Kualitas Telur Asin Itik yang Dimarinasi dengan Minyak Cengkeh (Syzygium Aromaticum) sebagai Bahan Tambahan
DOI:
https://doi.org/10.55606/jurrih.v5i1.10244Keywords:
Clove Oil, Egg Quality, Haugh Units, Organoleptic Properties, Salted EggsAbstract
This study aims to evaluate the effect of clove oil (Syzygium aromaticum) marinating on the organoleptic quality and Haugh Unit value of salted duck eggs. The research used a Completely Randomized Design (CRD) with four treatments of clove oil concentration (0%; 0.50%; 0.75%; and 1%) and five replications. The observed parameters included color, aroma, taste, texture, and internal egg quality based on Haugh Units. Organoleptic data were analyzed using the Kruskal–Wallis and Mann–Whitney tests, while Haugh Unit data were analyzed using One-Way ANOVA followed by Duncan’s test at a 5% significance level. The results showed that clove oil marinating significantly affected all observed parameters (P < 0.05). The 1% clove oil concentration produced the highest scores for color (4.00), aroma (4.27), taste (3.67), and texture (4.00), as well as the highest Haugh Unit value (61.60). The improvement in quality was associated with the active compound eugenol, which has antioxidant and antimicrobial properties. It can be concluded that 1% clove oil concentration is the best treatment for improving the sensory and internal quality of salted duck eggs.
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