Pengaruh Penambahan Bumbu Tinuktuk dalam Pembuatan Telur Puyuh Asin Terhadap Mutu Hedonik dan Hedonik

Abstract

Tinuktuk is a typical Simalungun chili sauce. Tinuktuk is made from health-promoting spices such as red ginger, galangal, candlenut, andaliman, shallots, garlic, asam jungga, asam cikala, and salt. The combination of these spices has the potential to affect the sensory characteristics of salted eggs, especially in the flavor aspect. This study aims to determine the effect of the addition of Tinuktuk spices on the hedonic and hedonic quality of salted quail eggs. This research was conducted from June 2025 to July 2025 at the Animal Production Laboratory of the Animal Husbandry Study Program, Faculty of Agriculture, University of North Sumatra. Parameters observed included albumen color, yolk color, texture, saltiness and flavor. This study used a completely randomized design (CRD) with 4 treatments and 5 replications: P0 (without the addition of Tinuktuk seasoning), P1 (addition of 15% Tinuktuk seasoning), P2 (addition of 25% Tinuktuk seasoning) and P3 (addition of 35% Tinuktuk seasoning). The results showed that the addition of Tinuktuk spice had a significant effect (P<0.05) on the hedonic quality value of albumen color, yolk color, texture, acceptability and taste. The addition of Tinuktuk seasoning had a significant effect (P<0.05) on the hedonic test of texture and taste and no significant effect (P>0.05) on the hedonic test of color and saltiness.