Pengaruh Penambahan Bumbu Naniura dalam Pembuatan Telur Ayam Kampung Asin Terhadap Mutu Hedonik dan Hedonik

Abstract

Naniura seasoning is a mixture of typical Batak spices that are rich in bioactive compounds, such as andaliman, turmeric, shallots, garlic, ginger, and galangal which have anti-microbial, antioxidant, and flavor enhancing properties. 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 Naniura spices on the hedonic and hedonic quality of salted eggs of native chickens. This research was conducted from June to July 2025 at the Animal Production Laboratory, Faculty of Agriculture, University of North Sumatra. The parameters observed included albumen color, yolk color, texture, and flavor. This study used a completely randomized design (CRD) with four treatments and five replications: P0 (without the addition of naniura seasoning), P1 (addition of 45% naniura seasoning), P2 (addition of 60% naniura seasoning) and P3 (addition of 75% naniura seasoning). The results showed that the addition of Naniura spices did not significantly affect the hedonic quality value of albumen color, texture and kemasiran, with the highest value in P2 albumen color (3.69%), P0 texture (6.83%) and P2 kemasiran (8.87%), but had a significant effect (P <0.05) on the hedonic quality value of yolk color and taste with the highest value in P3 respectively (7.36%) and (8.07%). The addition of Naniura seasoning had a significant effect (P<0.05) on the level of liking for color, texture, and taste and had no effect on saltiness.