PEMBUATAN TELUR PINDANG DENGAN PENAMBAHAN DAUN JATI (Tectona grandis L. f.) DAN DAUN JAMBU BIJI (Psidium guajava L.) [PRODUCTION OF TELUR PINDANG WITH ADDITION OF TEAK (Tectona grandis L. f.) LEAVES AND GUAVA (Psidium guajava L.) LEAVES]

Ratna Handayani, Marshall Nathan

Abstract


Pemindangan of egg can be an attempt to increase the shelf life of boiled egg and diversity of food in Indonesia. Telur pindang are traditional processed food products with a combination of salting and boiling using protein tanning ingredients. Telur pindang was made with five levels of teak leaves and guava leaves (100:0, 75:25, 50:50, 25:75, and 0:100). Samplesare then analyzed for its physicochemical (tannin content, color, protein content, and fat content), total plate count during storage, and sensory analyses. The results show that the different of teak leaves and guava leaves ratio affected total microorganism in egg during 24 hours storage, and o lightness of telur pindang. The best formula based on total plate count and sensory analysis was telur pindang that had been boiled with 2% leaves which consisted of 50:50 teak leaves:guava leaves ratio and soaked for 12 hours.

 

ABSTRAK

Pemindangan telur dapat menjadi upaya untuk meningkatkan daya simpan telur rebus dan keragaman makanan di Indonesia. Telur pindang merupakan produk pangan olahan tradisional dengan kombinasi penggaraman dan perebusan dengan menggunakan bahan penyamakan protein. Telur pindang dibuat dengan lima rasio penambahan daun jati dan daun jambu biji (100:0, 75:25, 50:50, 25:75, dan 0: 100). Sampel kemudian dianalisis fisikokimia yang meliputi kandungan tanin, warna, kadar protein, dan kadar lemak, jumlah lempeng total selama penyimpanan, dan uji organoleptik. Hasil penelitian menunjukkan bahwa perbedaan rasio daun jati dan daun jambu biji mempengaruhi total mikroorganisme dalam telur selama 24 jam penyimpanan, dan tingkat kecerahan telur pindang. Formulasi terbaik berdasarkan jumlah total lempeng dan uji organoleptik adalah telur pindang yang telah direbus dengan 2% daun yang terdiri dari 50: 50 daun jati: rasio daun jambu biji dan direndam pada air rebusan selama 12 jam.

Kata kunci : daun jambu, daun jati,  tanin, telur pindang


Keywords


guava leaves, tannin, teak leaves, telur pindang

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References


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