Abstract
The purposes of this research was to determine the effect of Curcuma zedoaria concentrated addition on quality antioxidant activity, total phenols, protein content and salt content of salted egg. The materials were duck’s egg, water, salt, and essence of white turmeric. The method was experiment using Complete Randomized Design (CRD) with five treatments and three for replications. The Curcuma zedoaria juice research were divided into P0 (0%), P1 (10%), P2 (20%), P3 (30%) and P4 (40%). Data was analyzed using Analysis of Variance (ANOVA) and then continued by Duncan’s Multiple Range Test (DMRT), if it was found significant effect among treatmeants. The result showed that the addition of Curcuma zedoaria juice indicated highly significant different effect (P<0.01) on antioxidant activity, protein content and salt content, but significantly effect (P<0.05) on total phenol. The best treatment was the addition of Curcuma zedoaria juice 40% were indicated of antioxidant activity, total phenol, protein content and the salt content was 99.80 mg/g, 0.16%, 9.96%, 2.43% respectively.
Highlights
The purposes of this research was to determine the effect of Curcuma zedoaria concentrated addition on quality antioxidant activity
The Curcuma zedoaria juice research were divided into P0
The result showed that the addition of Curcuma zedoaria juice indicated highly significant different effect
Summary
Materi yang digunakan dalam pembuatan telur asin yaitu 60 butir telur itik berumur 1 hari dengan berat 70-80 g yang diperoleh dari peternakan rakyat di Desa Junrejo, Kecamatan Junrejo, Kota Batu. Rimpang kunyit putih berumur 1 tahun yang didapat langsung dari petani di Desa Tumpang, Kabupaten Malang, garam dapur dan air bersih. Metode yang digunakan yaitu metode percobaan dengan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 3 ulangan. HASIL DAN PEMBAHASAN Rata-rata nilai IC50 uji aktivitas antioksidan, total fenol, kadar protein dan kadar garam pada telur asin yang diberi penambahan sari kunyit putih dapat dilihat pada Tabel 1. Hasil penelitian menunjukkan penambahan sari kunyit putih dengan konsentrasi berbeda memiliki pengaruh yang berbeda terhadap masing-masing kualitas telur asin ditinjau dari aktivitas antioksidan, total fenol, kadar protein dan kadar garam. Rata-rata Hasil Uji Aktivitas Antioksidan (mg/g), Total Fenol (%), Kadar Protein (%)
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