CHEMICAL AND ORGANOLEPTIC QUALITY OF SMOKED SALTED EGGS WITH THE ADDITION OF HERBAL INGREDIENTS GINGER AND TURMERIC
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Salma Sania(1)
Universitas Perjuangan Tasikmalaya
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Andri Kusmayadi(2*)
Universitas Perjuangan Tasikmalaya
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Putri Dian Wulansari(3)
Universitas Perjuangan Tasikmalaya
(*) Corresponding Author
Keywords:
Chemical quality, ginger, organoleptic, smoked salted eggs, turmeric
Abstract
The addition of herbal ingredients such as turmeric and ginger can increase the durability and shelf life of smoked salted eggs. The active compounds curcumin and gingerol are thought to play a role in increasing the quality of salted eggs. This study aims to analyze the effect of adding turmeric and ginger on the chemical and organoleptic properties of smoked salted eggs. The method used was a Completely Randomized Design (CRD) with four treatments: P0 (control), P1 (turmeric 7.5%), P2 (ginger 7.5%), and P3 (combination of turmeric and ginger 7.5%), each with five replications. The parameters observed included ash content, salt content, crude fiber, and organoleptic tests (color, aroma, texture, and preference). The results showed that the addition of turmeric and/or ginger had a significant effect on ash content, color, aroma and had a very significant effect on crude fiber content, but had no significant effect on salt content, texture and preference level. The mineral and crude fiber content in turmeric and ginger contributed to the increase in ash and crude fiber content. Meanwhile, the addition of turmeric and ginger in the salted egg mixture does not affect the salt content, so the salty taste remains balanced, neither excessive nor lacking. The best results were obtained in the combination treatment of 7.5% turmeric and 7.5% ginger (P3) with an ash content of 12.27%, a salt content of 4.00%, crude fiber of 4.41%, and an organoleptic score for color of 4.07, aroma of 3.60, and a preference level of 3.47. Thus, the use of a combination of turmeric and ginger can be an alternative in improving the quality and durability of smoked salted eggs without changing the balance of taste.
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References
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Sihombing I, dan Nursita IIW. 2021. Effectiveness of ginger (Zingiber officinale) and turmeric (Curcuma domestica) in drinking water on feed consumption, body weight gain, and feed conversion of broiler chickens (Literature study). Doctoral Dissertation. Faculty of Animal Science, Brawijaya University.
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Alang H, Yunus M dan Hasyim A. 2022. Quality analysis of salted eggs in Pa’baeng-Baeng market based on nutrition and contaminant bacteria. Bioma: Jurnal Ilmiah Biologi, 11(1): 89-102. https://doi.org/10.26877/bioma.v11i1.9819
Al-Dosary M, Mohammed M dan Al-Rashdi M. 2023. Antimicrobial potential of curcumin and its applications in food preservation. Journal of Food Science and Technology, 60(2): 558–565. https://doi.org/10.1007/s13197-013-1195-4
Al-Snafi AE. 2016. The pharmacological importance of Zingiber officinale (ginger) in the treatment of various diseases. International Journal of Pharmaceutical Science and Research, 7(4): 1748-1755.
Aprilia M. 2015. Effect of adding white turmeric extract (Curcuma zedoaria) on the quality of salted eggs. Dissertation Faculty of Animal Science, Brawijaya University.
Astawan M, dan Wahyuni S. 2020. Traditional Food Processing Technology. Jakarta: Universitas Indonesia Press.
Fadhlurrohman I, Sumarmono J, dan Setyawardani T. 2021. Levels of Firmness, Salt Content, and Water Content of Salted Eggs Made by Adding Ginger and Garlic Flour to the Dough. Proceedings of the National Seminar on Agribusiness Livestock Technology, 8: 574-582.
Fajarwati R, Ansori ANM dan Madyawati SP. 2020. First report of protein and fat level of Alabio Duck (Anas platyrhynchos Borneo) eggs in Hulu Sungai Utara, Indonesia for improving human health. Indian Journal of Forensic Medicine and Toxicology, 14(4), 3408-3411. https://doi.org/10.37506/ijfmt.v14i4.12152
Fajriana E, Djaelani A dan Gunawan A. 2020. The Effect of Smoking Media on the Exterior Quality and Organoleptic Properties of Smoked Salted Eggs. Rawa Sains: Jurnal Sains STIPER Amuntai, 10(1): 26-37. https://doi.org/10.36589/rs.v10i1.115
Feringo M. 2019. Ash Analysis as a Quality Indicator in Food Materials. Indonesian Journal of Agricultural Science, 12(3): 67-75.
Fikriyah YU, dan Nasution RS. 2021. Analysis of Moisture and Ash Content in Market-Sold Black Tea Using Gravimetric Method. Amina, 3(2): 50-54.
Fitriarni D, Zulfahmi AN, Assrorudin A, dan Ramadani D. 2024. The Effect of Moringa Leaf Powder (Moringa oleifera) Addition on Proximate Composition, Phenol Content, and Sensory Evaluation of Moringa Leaf Jam. Jurnal Teknologi Pangan dan Industri Perkebunan, 4(1): 50-63.
Gelgel KD, Yusa NM, dan Permana DGM. 2016. Study on the Effect of Ginger (Zingiber officinale Rosc.) Type and Leaf Drying Time on Antioxidant Capacity and Sensory Quality of Wedang Uwuh. Jurnal Ilmu Teknologi Pangan, 5(2): 11-19.
Gill SK, Rossi M, Bajka B, dan Whelan K. 2021. Dietary fibre in gastrointestinal health and disease. Nature Reviews Gastroenterology & Hepatology, 18: 101-116. https://doi.org/10.1038/s41575-020-00375-4
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Hapsari KAP, Sugitha IM, dan Suparthana IP. 2022. Effect of Moringa Leaf Puree (Moringa oleifera Lamk) Addition on the Characteristics of Mackerel Nuggets (Rastrelliger kanagurta). ITEPA: Jurnal Ilmu Teknologi Pangan, 11(1): 123-133. https://doi.org/10.24843/itepa.2022.v11.i01.p13
Hernani, dan Dewandari TK. 2018. Antimicrobial Properties of Nanoemulsion Formulations of Garlic, Ginger, and Cinnamon Extracts Against Escherichia coli and Salmonella. Indonesian Journal of Agricultural Science, 19(2): 75-82. https://doi.org/10.21082/ijas.v19n2.2018.p75-82
Hidayati L, dan Putra M. 2021. Effectiveness of Smoking on Salted Eggs to Extend Shelf Life. Jurnal Teknologi Hasil Pertanian, 14(2): 87-95.
Huda N, Putra A, dan Ahmad R. 2017. Mineral Content and Nutritional Evaluation of Salted Duck Eggs. Asian Journal of Poultry Science, 11(2): 35-42.
Idrus H, Rossi E, dan Rahmayuni. 2016. Study of Chemical Composition and Sensory Evaluation of Chicken Sausages with Straw Mushroom (Volvariella volvacea) Addition. JOM FAPERTA, 3(2): 1-15.
Jain M, Niamsa N, dan Sittiwet P. 2022. Antimicrobial Activity of Turmeric (Curcuma longa) and Its Potential Use in Food Preservation. Nepalese Medical Journal, 5(10): 613-616. https://doi.org/10.3126/nmj.v5i2.48014
Kusbiantoro D, dan Purwaningrum Y. 2018. Utilization of Secondary Metabolites in Turmeric Plants to Support Community Income Enhancement. Kultivasi, 17(1): 544-549.
Kusuma IGNS, Putra INK, dan Darmayanti LPT. 2019. Effect of Drying Temperature on Antioxidant Activity of Cocoa Peel Herbal Tea (Theobroma cacao L.). Jurnal Ilmu dan Teknologi Pangan, 8(1): 85-93. https://doi.org/10.24843/itepa.2019.v08.i01.p10
Laelasari I, dan Syadza NZ. 2022. Assistance in the Use of Ginger (Zingiber officinale) as a Spice Ingredient in the Development of Herbal Food Innovations to Boost Immunity. Jurnal Bakti Saintek, 6(2): 31-37. https://doi.org/10.14421/jbs.3483
Latipah IR, Utami MMD, dan Sanyoto JI. 2017. Effect of salt concentration and egg age on consumer preference level for salted eggs. Jurnal Ilmu Peternakan Terapan, 1(1): 1-7. https://doi.org/10.25047/jipt.v1i1.530
Lestary AE. 2020. The effect of addition red galangal (Alpinia purpurata K. Schum) concentrate on water content, salt content, pH, and yolk color of salted egg. Thesis. Faculty of Animal Science, Brawijaya University.
Leviana W, dan Paramita V. 2017. Effect of temperature on water content and water activity in turmeric (Curcuma longa) using an electric oven dryer. Metana, 13(2): 37-44. https://doi.org/10.14710/jis.%v.%i.%Y.645-654
Liu Y. 2019. Nutritional composition and mineral analysis in processed foods. Food Chemistry Research, 34(1): 112-120.
Maleta HS, Indrawati R, Limantara L, dan Brotosudarmo THP. 2018. Various methods of carotenoid extraction from plant sources in the last decade (A literature review). Jurnal Rekayasa Kimia dan Lingkungan, 13(1): 40-50. https://doi.org/10.23955/rkl.v13i1.10008
Maolani A, dan Sukriadi EH. (2023). Herbal pudding with ginger and turmeric to enhance benefits and taste. Jurnal Manajemen Kuliner, 2(2): 83-89. https://doi.org/10.59193/jmn.v2i2.192
Mufarrijah M. 2015. The benefits of ginger as an aromatic and therapeutic spice in food processing. Jurnal Ilmiah Farmasi Indonesia, 14(1): 12-18.
Muller M, Canfora EE, dan Blaak EE. 2018. Gastrointestinal transit time, glucose homeostasis, and metabolic health: Modulation by dietary fibers. Nutrients, 10(3): 275. https://doi.org/10.3390/nu10030275
Nadeak H S. 2016. Effect of red ginger usage in wet method salted egg production on organoleptic quality of Samak salted eggs. Journal of Animal Product Technology, 1(1):1-12.
Nugraha, A. (2022). Curcumin in ginger: Anti-inflammatory and antibacterial properties as natural preservatives in food. Journal of Herbal Medicine, 28(4), 55–63.
Nurmila J, Kusmayadi A, dan Wulansari PD. 2023. Effect of ginger juice (Zingiber officinale) addition on organoleptic quality and acidity of salted quail eggs. Jurnal Sains Peternakan Nusantara, 3(1): 29-37. https://doi.org/10.53863/jspn.v3i01.932
Nuruzzakiah, Rahmatan H, dan Syafrianti D. 2016. Effect of salt concentration on protein content and organoleptic quality of duck eggs. Jurnal Ilmiah Mahasiswa Pendidikan Biologi, 1(1): 1-9.
Pertiwi R. 2020a. Effect of coconut shell smoking on organoleptic and microbiological aspects of salted duck eggs. Rawa Sains: Jurnal Sains Stiper Amuntai, 4(2): 45-53.
Pertiwi R. 2020b. Effect of salt concentration in the process of making salted eggs. Jurnal Teknologi Pangan, 12(1): 45-50.
Putri R. 2017. Effect of ginger addition on the antioxidant properties of salted duck eggs. Indonesian Journal of Food Science, 23(3): 58-65.
Prasetyo L. 2023. Effect of salting duration in raw salted egg production using wet method on salt content, water content, and total bacteria Thesis Jambi University.
Pundiswara DA, Sumarmono J, dan Sentosa SS. 2021. The effect of adding ginger flour (Zingiber officinale) to the pH and color of salted chicken eggs. ANGON: Journal of Animal Science and Technology, 3(3): 233-241. https://doi.org/10.20884/1.angon.2021.3.3.p233-241
Purdiyanto J, dan Riyadi S. 2018. Effect of duck egg storage time on weight loss, yolk index (YI), and Haugh Unit (HU). Maduranch: Jurnal Ilmu Peternakan, 3(1): 23-28. https://doi.org/10.53712/maduranch.v3i1.343
Putri AR, Afriani A, dan Sumadja WA. 2024. Saturation level of salt solution in wet method salted egg production on salt content, water content, and total bacteria. Proceedings of the National Seminar on Agriculture, 1, 215-222.
Qomaruddin M, dan Afandi H. 2017. Consumer preference level for chicken and duck salted eggs in Kembangbahu Subdistrict, Lamongan Regency. Jurnal Ternak, 8(2). https://doi.org/10.30736/jy.v8i2.17
Rohana R, Yulinda R dan Putri RF. 2022. Effect of adding various concentrations of beluntas (Pluchea indica L.) and rose (Rosa damascena Mill) leaf flour on chemical characteristics and organoleptic test of the solution. Jurnal Sains dan Terapan, 1(3): 197-207. https://doi.org/10.57218/juster.v1i3.341
Rohmah MN. 2024. Utilization and content of turmeric (Curcuma domestica) as medicine in the Islamic perspective. Es-Syajar: Journal of Islam, Science and Technology Integration, 2(1): 178-186. https://doi.org/10.18860/es.v2i1.18151
Rukmiasih R, Ulupi N, dan Indriani W. 2015. Physical, chemical, and organoleptic characteristics of salted eggs with different pressure and salt concentrations during salting. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan, 3(3): 142-145.
Septinova D. 2023. Color characteristics, pH, and yolk index of coriander-coated chicken eggs during different storage durations. Jurnal Ilmiah Peternakan Terpadu, 11(2): 121-130. https://doi.org/10.23960/jipt.v11i2.p121-130
Sihombing I, dan Nursita IIW. 2021. Effectiveness of ginger (Zingiber officinale) and turmeric (Curcuma domestica) in drinking water on feed consumption, body weight gain, and feed conversion of broiler chickens (Literature study). Doctoral Dissertation. Faculty of Animal Science, Brawijaya University.
Singh R, Sharma S, dan Tiwari R. 2022. Antimicrobial activity of turmeric (Curcuma longa) and its potential use as a food preservative. International Journal of Food Science and Nutrition, 74(3): 389-398.
Suharjo R. 2019. Fatty acid composition in duck and chicken eggs: A comparative study. Jurnal Gizi dan Pangan, 14(3): 123-130.
Suharno A. 2019. Physical and chemical characteristics of duck and chicken eggs in the salting process. Jurnal Peternakan Indonesia, 21(3): 103-110.
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Published
2026-06-21
How to Cite
Sania, S., Kusmayadi, A., & Wulansari, P. (2026). CHEMICAL AND ORGANOLEPTIC QUALITY OF SMOKED SALTED EGGS WITH THE ADDITION OF HERBAL INGREDIENTS GINGER AND TURMERIC. JURNAL NUKLEUS PETERNAKAN, 13(1), 33-42. https://doi.org/10.35508/nukleus.v13i1.22503
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