Pemanfaatan Daging Biji Kepayang Terhadap Kualitas Sensori Dan Daya Simpan Telur Asin

Abstract

The egg’s quality that are easily declined requires preservation methods, one of them is salting. Banyuwangi’s people have known kepayang or kluwak nuts (Pangium edule Reinw) as local wisdom that can be used as food processed material. Cyanide acid, flavonoid, and tannin compounds inside it capable of preserving foodstuffs. This study aimed to analyze the effect of kluwak nuts natural preservative to sensory quality and storability of salted eggs. This research used experimental method by testing sensory quality and storability on three replications, organoleptic test by asking 30 panelists to test color, odor, taste, and hedonic. Storability test is done by storing salted eggs at room temperature. The data analyzed using statistical calculation using SPSS software. The result showed that: (1) The higher concentration of kluwak nuts essence, aroma, taste, sandy level, customer preferences, and egg weight’s change during storage decreased, while yolk color increased; (2) The longer storage time, yolk color, aroma, taste, and customer preferences decreased, whereas sandy level and egg weight’s change during storage increased; (3) There was interaction between kluwak nuts essence adding with storability of all parameters.  Keywords: kluwak nuts essence, local wisdom, salted eggs, sensory quality, storability