Abstract
Salted eggs are a source of animal protein foods suitable for children, adolescents, parents, people in the healing period and pregnant women. This study aimed to determine the effect of oven temperature on protein content and taste of salted eggs. This study uses pesisir duck eggs (Indian Runner) fresh 48 hour maximum age of 200 items weighing 65-70 g obtained from a breeder in Anduring Padang, 3000 grams of brick powder, gray rub 2000 grams and 1000 grams of salt. Research method used is the method of experiment with Random Design Group (RAK), which consists of 4 treatments and 5 groups as replicates. Treatment A (oven temperature 70oC), B (oven temperature of 80oC), C (oven temperature of 90oC) and D (oven temperature of 100oC). Oven eggs done for 6 hours, then stored for 25 days. Observed variable is based on dry weight protein content and taste of salted eggs. The data obtained were statistically analyzed with F test, if influential followed by Duncan's test. The results showed different effects very significantly (P 0,05) to the aroma of salted eggs. Based on the research results can be concluded that the oven temperature best eggs after 25 days of storage is at a temperature of 90oC with a 37,00% protein content, taste 2,47 (like), aroma 2,38 (neutral) and texture 2,66 (like).
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