Pemanfaatan Tanah Liat Campur Jahe Sebagai Zat Aditif Aroma-Enhancer pada Telur Asin
Utilization of Clay Mixed with Ginger as an Aroma-Enhancer Additive in Salted Eggs
DOI:
https://doi.org/10.31004/innovative.v5i4.20508Keywords:
Telur asin, Jahe, Analisis Sensori, Optimasi, KonsentrasiAbstract
Penelitian ini bertujuan untuk menganalisis pengaruh berbagai konsentrasi jahe (0%, 50%, 75%, 100%) terhadap karakteristik sensori telur asin menggunakan uji Kruskal-Wallis dan Mann-Whitney. Hasil menunjukkan bahwa parameter aroma dan rasa mengalami perubahan signifikan (p<0,001), sedangkan warna dan tekstur tidak menunjukkan perbedaan bermakna (p>0,05). Skor aroma tertinggi dicapai pada perlakuan 100% jahe (4,07), diikuti 75% jahe (3,95), menunjukkan efek optimal senyawa aktif zingiberene dan gingerol dalam menekan bau amis. Untuk parameter rasa, konsentrasi 75% jahe menghasilkan skor tertinggi (3,43), membentuk profil rasa gurih-seimbang, sementara konsentrasi 100% justru menurunkan penerimaan akibat dominansi rasa jahe yang berlebihan. Analisis lebih lanjut mengungkap mekanisme kerja jahe melalui: (1) inhibisi oksidasi lipid, (2) pengikatan senyawa volatil sulfur, dan (3) modifikasi mikroflora permukaan. Stabilitas warna (E<3,5) dan tekstur (kadar air 53±2%) pada semua perlakuan menunjukkan keterbatasan pengaruh jahe terhadap parameter fisikokimia tersebut. Penelitian ini menyimpulkan bahwa konsentrasi optimal jahe untuk telur asin berada pada rentang 75-80%, yang mampu meningkatkan kualitas sensori tanpa mengubah karakteristik fisik produk. Temuan ini memberikan dasar ilmiah bagi industri dalam pengembangan produk telur asin berbasis jahe dengan kualitas sensori yang unggul.
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