EVALUASI JENIS PENGOLAHAN TERHADAP DAYA TERIMA ORGANOLEPTIK PADA TELUR INFERTIL SISA HASIL PENETASAN

2015Telur yang tidak dapat menetas disebut telur infertil. Telur infertil telur hanya dapat \ud digunakan sebagai konsumsi rumah tangga. Pengolahan telur infertil umumnya adalah\ud dengan direbus, belum banyak penelitian yang menggunakan metode lain seperti didadar\ud dan digoreng. Tujuan penelitian ini adalah untuk mengetahui daya terima organoleptik\ud panelis terhadap telur yang diolah menjadi telur rebus, telur dadar dan telur goreng\ud (ceplok). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Hasil penelitian\ud menunjukkan bahwa nilai rataan kesukaan akan warna pada telur rebus sebesar 3,93\ud (suka), berbeda nyata dengan kesukaan akan warna telur dadar sebesar 4,6 (sangat suka)\ud dan tidak ada perbedaan kesukaan warna telur rebus dan telur goreng sebesar 3,83 (suka).\ud Nilai rataan kesukaan akan tekstur telur rebus sebesar 4,47 (sangat suka) berbeda nyata\ud dengan kesukaan telur dadar sebesar 3,6 (suka) dan telur goreng atau ceplok sebesar 3,47\ud (suka). Nilai rataan aroma telur rebus sebesar 3,6 (suka), telur dadar sebesar 3,67 (suka) \ud dan telur goreng (ceplok) sebesar 3,87 (suka). Nilai rataan cita rasa telur rebus sebesar\ud 3,93 (suka), telur dadar sebesar 3,8 (suka) dan telur goreng (ceplok) sebesar 4,07 (suka).\ud Perlakuan tidak memberikan kontribusi kesukaan panelis terhadap aroma dan cita rasa.\ud Telur infertil yang diolah dengan cara direbus, didadar dan digoreng tidak berbeda pada\ud cita rasa dan aroma, tetapi bila dilihat dari segi warna lebih disukai pada telur dadar dan\ud dari segi tekstur lebih disukai pada telur rebus. \ud \ud Kata Kunci: Telur Infertil, Telur Rebus, Telur Dadar, Telur Goreng (Ceplok), Daya\ud terima Organoleptik. KHAERUNNISA (I111 11 257). Evaluation of the Types of Processing to the\ud Organoleptic Acceptability of the Infertile Eggs of Waste Hatchery. Guided by\ud NAHARIAH as main supervisor and ENDAH MURPININGRUM as Co-supervisor. \ud \ud Eggs which can not be hatching called infertile eggs. Infertile eggs only be used as\ud household consumption. Infertile eggs processing generally was boiled, not much\ud research using other methods such as omelette and fried. The purpose of this research was\ud to know the organoleptic acceptability panelists to be processed eggs into boiled eggs,\ud scrambled eggs and fried eggs. The studied using a completely randomized design\ud (CRD). The results showed that the average value on hedonic of color of the boiled egg\ud was 3.93 (like), significantly different with hedonic of color omelette was 4.6 (really like)\ud and there was no difference with the hedonic of color of boiled egg and fried eggs was 3,\ud 83 (like). The average value on hedonic of texture of boiled egg is 4.47 (really like) was\ud significantly different from hedonic of omelette was 3.6 (like) and fried eggs of 3.47\ud (like). The average value of boiled egg flavor was 3.6 (like), omelette was 3.67 (like) and\ud fried eggs was 3.87 (like). The average value of taste boiled egg was 3.93 (like), omelette\ud was 3.8 (like) and fried eggs was 4.07 (like). The treatment does not contribute to the\ud panelists hedonic flavor and taste. Infertile eggs that treated with boiled, scrambled and\ud fried no different in taste and flavor, but if viewed from color, panelists prefer color of the\ud omelette and prefer texture of the boiled eggs. \ud \ud Keywords: Infertile Eggs, Boiled Eggs, Omelette Eggs, Fried Eggs, Organoleptic\ud Acceptability