This study aimed to evaluate the effect of the old way of cooking and the quality of salted egg consumption. This experiment used Completely Randomized Design (CRD) with 2 factors factorial (3x3). The first factor is the way of ripening (P) consisting of 3 treatments, namely : P1 boiled , baked P2 P3 180°C and 200°C. baked The second factor is the length of ripening (L) consisting of 3 treatments, namely : L1 for 30 minutes, L2 and L3 for 60 minutes for 90 minutes. Each treatment was repeated 3 times. The results showed that there was no real effects on the way to cook the yolk color, albumen color, flavor yolk, albumen flavor, texture and general acceptance, on the smell. Old cook significantly affect the color of the yolk, albumen color ...
Eggs are the most consumed source of protein. Everyone has a preference for their egg coocked levels...
Processed food from livestock products is common in Indonesia. Besides meat, eggs can also be proce...
Salted egg is one of the most traditional and popular preserved egg products. Therefore, the objecti...
This study aims to determine the effect of optimal oven time and the organoleptic quality of salted ...
Salted egg is an egg preservation product that aims to improve the taste, aroma, appearance of the y...
Improved quality of salted egg conducted by creating a new variant, one of which with the addition o...
This study aims to determine the effect of optimal oven time and the organoleptic quality of salted ...
This study aims to determine the effect of optimal oven time and the organoleptic quality of salted ...
Egg is one of the food product derived from avian that is easily damaged and nonperishable. Therefor...
ABSTRACT: Salted egg is one of a traditional egg product that is usually using soil paste containi...
Duck eggs that are often processed into salted eggs. But now it is...
This research is to find out the response of the learner to the use of different types of eggs in th...
Salted eggs are a source of animal protein foods suitable for children, adolescents, parents, people...
Egg is one of the food products derived from poultry which is easily damaged and rotten. The conten...
This research is to find out the response of the learner to the use of different types of eggs in th...
Eggs are the most consumed source of protein. Everyone has a preference for their egg coocked levels...
Processed food from livestock products is common in Indonesia. Besides meat, eggs can also be proce...
Salted egg is one of the most traditional and popular preserved egg products. Therefore, the objecti...
This study aims to determine the effect of optimal oven time and the organoleptic quality of salted ...
Salted egg is an egg preservation product that aims to improve the taste, aroma, appearance of the y...
Improved quality of salted egg conducted by creating a new variant, one of which with the addition o...
This study aims to determine the effect of optimal oven time and the organoleptic quality of salted ...
This study aims to determine the effect of optimal oven time and the organoleptic quality of salted ...
Egg is one of the food product derived from avian that is easily damaged and nonperishable. Therefor...
ABSTRACT: Salted egg is one of a traditional egg product that is usually using soil paste containi...
Duck eggs that are often processed into salted eggs. But now it is...
This research is to find out the response of the learner to the use of different types of eggs in th...
Salted eggs are a source of animal protein foods suitable for children, adolescents, parents, people...
Egg is one of the food products derived from poultry which is easily damaged and rotten. The conten...
This research is to find out the response of the learner to the use of different types of eggs in th...
Eggs are the most consumed source of protein. Everyone has a preference for their egg coocked levels...
Processed food from livestock products is common in Indonesia. Besides meat, eggs can also be proce...
Salted egg is one of the most traditional and popular preserved egg products. Therefore, the objecti...