Abstract
This study aims to know the guava leaf powder concentration and level of panelist acceptance on the quality of pindang eggs produced. The research used Completely Randomized Design (CRD) with treatment of guava leaf powder solution concentration of 30%, 45% and 60%. The parameters observed in this research were water content, protein content, and hedonic value of pindang eggs. The analytical technique used in this study is the analysis of variance analyzed using SPSS version 22. The results showed the chemical quality of the pindang egg with the addition of guava leaf powder which was used in a very significant effect on the reduction in water content and the resulting protein egg pindang content. Organoleptic test results on color, texture, aroma and taste most preferred by the panelist that is on the of treatment C with concentration of guava leaf powder addition 60%
Highlights
This study aims to know the guava leaf powder concentration and level of panelist acceptance on the quality of pindang eggs produced
The parameters observed in this research were water content, protein content, and hedonic value of pindang eggs
The analytical technique used in this study is the analysis of variance analyzed using SPSS version 22
Summary
Penelitian ini termasuk penelitian jenis eksperimen dengan pendekatan kuantitatif. Pendekatan penelitian merupakan langkah – langkah dalam melaksanakan penelitian, dalam penelitian ingin diteliti pengaruh variable tertentu dalam kondisi yang dikontrol secara ketat. Bahan yang digunakan adalah Telur ayam ras, daun jambu biji, bawang merah, bawang putih, daun salam, serai, lengkuas, garam. Pembuatan Bubuk daun Jambu biji Penyortiran daun jambu biji, daun jambu biji dicuci dan dibersihkan, kemudian dikeringkan dalam cabinet driyer pada suhu 50 0C, Daun jambu biji yang telah dikeringkan, dihaluskan menggunakan blender sampai daun jambu biji menjadi bubuk. Masukkan bubuk daun jambu biji, bawang merah, bawang putih, daun salam, dan garam, kemudian telur di atasnya, tuang air hingga telur terendam, rebus selama 10 menit hingga matang dan air perebus berwarna kecokelatan, tiriskan telur, ketuk-ketuk kulit telur dengan pola retakan yang dikehendaki, semakin banyak retakan pada kulit telur semakin cantik motifnya. Rebus kembali selama 40 menit di atas api kecil hingga telur benar-benar matang dan bumbu meresap kemudian telur diangkat dan ditiriskan, Penelitian ini dilakukan di Laboratorium Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar.
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