التفاصيل البيبلوغرافية
| العنوان: |
NITRITE LEVELS AND SENSORY QUALITY OF THE BOWL TYPE EDIBLE BIRD’S NEST WITH DIFFERENT SECOND WASHING TIMES. |
| Alternate Title: |
KANDUNGAN NITRIT DAN MUTU SENSORI SARANG BURUNG WALET TIPE MANGKOK DENGAN PERBEDAAN LAMA WAKTU PENCUCIAN KEDUA. (Indonesian) |
| المؤلفون: |
Puspa, Nurkania Kresna, Aminullah, Nurlaela, Raden Siti |
| المصدر: |
Jurnal Pertanian; okt2023, Vol. 14 Issue 2, p81-91, 11p |
| مصطلحات موضوعية: |
EDIBLE birds' nests, NITRITES, SENSORY evaluation, ANALYSIS of variance, FOOD consumption |
| Abstract (English): |
The Edible Bird’sNest (EBN) was knitted by saliva from swallows which were shaped like a bowl. EBN was believed to have many benefits and very complete nutritional content, but contains nitrite as a residue which is bad for health if consumed. The objective of this research was to determine and study the length in the second washing time on nitrite levels and sensory quality of bowl-type edible bird nests. This research was using analysis of variance (RAL) with six treatment levels (second washing for 5, 10, 15, 20, 25, and 30 seconds) with three repetitions. Analysis of the bowl-type edible bird’s nest included nitrous testing and sensory quality consisting of parameters such as color, nest cleanliness, texture (nest density) and nest aroma. Furthermore, the sample with the best value will be selected as the selected treatment which is considered effective in carrying out the second washing process. The results showed that the length of washing time had a significant effect on the levels of nitrite, color, texture and scent of the nest. However, it does not significantly affect the cleanliness of the nest. Samples with nitrite levels below the maximum limit (<30 ppm) and the best sensory quality were found in the second washing treatment for 20 seconds. [ABSTRACT FROM AUTHOR] |
| Abstract (Indonesian): |
Sarang burung walet merupakan rajutan liur yang berasal dari burung walet yang terbentuk seperti mangkok. SBW dipercaya memiliki banyak manfaat dan kandungan gizi yang sangat lengkap,namun memiliki kandungan nitrit sebagai residu yang berdampak buruk bagi kesehatan jika terkonsumsi. Tujuan dari penelitian ini adalah mengetahui dan mempelajari pengaruh lama waktu pencucian kedua terhadap kadar nitrit dan mutu sensori sarang burung walet tipe mangkok. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan enam taraf perlakuan (pencucian kedua selama 5, 10, 15, 20, 25, dan 30 detik) dengan tiga kali pengulangan. Analisa sarang burung walet tipe mangkok ini meliputi uji nitrit dan mutu sensori yang terdiri dari parameter warna, kebersihan sarang, terkstur (kerapatan sarang) dan aroma sarang. Sampel dengan nilai terbaik akan dipilih sebagai perlakuan terpilih yang dianggap efektif dalam melakukan proses pencucian kedua. Hasil penelitian menunjukan bahwa lama waktu pencucian berpengaruh terhadap kadar nitrit, warna, tekstur serta aroma sarang. Namun tidak berpengaruh terhadap kebersihan sarang. Sampel dengan kadar nitrit dibawah batas maksimum (<30 ppm) dan mutu sensori terbaik terdapat pada perlakuan pencucian kedua selama 20 detik. [ABSTRACT FROM AUTHOR] |
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