Kualitas Sensoris Telur Pindang batik yang Disamak dengan Teh Hitam

Sensory Qualities of Pindang batik Eggs Tanned with Black Tea

Abstract

The purpose of this study was to determine the effect of tea leaf levels as a tanner on pindang batik egg organoleptic tests. The results of this study are expected to be useful as information for producers about the level of tea leaves as a tanning agent for organoleptic tests of pindang batik eggs.      There is an influence of tea leaf levels as a tanner on the organoleptic test of pindang batik eggs.  The material in this study was chicken eggs, tea leaves, salt, water and garlic. The study used was an experiment with a complete randomized design. The results of the analysis of the various effects of tea leaf levels as a tanner for pindang batik eggs showed no real difference (P>0.05) against the organoleptic test of pindang batik egg taste.  The results of variety analysis showed a significant difference (P<0.05) from the organoleptic test of egg white color. Pindang batik eggs with a level of 0.25 percent tea leaves are most preferred by panelists because of the dense brown color of egg whites. The results of the variety analysis did not show a noticeable difference (P>0.05) from the organoleptic test of pindang batik egg yolk color.  The results of variety analysis did not show a noticeable difference (P>0.05) against the organoleptic test of pindang batik egg odor. The results of the analysis of pindang batik egg variety showed a real difference (P<0.05) from the organoleptic test of pindang batik egg texture, with a liking level of 0.25%. The results of the variety analysis showed a significant difference (P<0.05) from the reception organoleptic test with the highest favorability at the level of 0.25%. Conclusion of the study There was a significant influence on egg white color, texture and acceptance of tea leaf tanning ingredients, and did not have a noticeable effect on egg yolk color, smell and taste of pindang batik eggs. It is recommended that in making pindang batik eggs, you should use a concentration of 0.25 tea leaves because it provides results that consumers like.