Pidan Quail Eggs: Comparative Study of the Physicochemical and Sensory Characteristics of Coconut Fibre Ash and Quicklime as Natural Alkalis
Pidan eggs can be made into less safe food because of the ingredients used in making them. Coconut fibre ash and quicklime are natural ingredients with alkaline pH values that can be used to make pidan eggs. This research aimed to compare the influence of ash coconut fibre and quicklime yang on egg...
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Fakultas Peternakan Universitas Brawijaya
2024-08-01
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| Series: | Jurnal Ilmu-Ilmu Peternakan |
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| Online Access: | https://jiip.ub.ac.id/index.php/jiip/article/view/2896 |
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| author | Deni Novia Sri Melia Novirman Jamarun Habibburrahman |
| author_facet | Deni Novia Sri Melia Novirman Jamarun Habibburrahman |
| author_sort | Deni Novia |
| collection | DOAJ |
| description | Pidan eggs can be made into less safe food because of the ingredients used in making them. Coconut fibre ash and quicklime are natural ingredients with alkaline pH values that can be used to make pidan eggs. This research aimed to compare the influence of ash coconut fibre and quicklime yang on egg quail's physicochemical and sensory characteristics. The study employed a methodological approach utilizing a fully randomized design comprising five treatments with four replications each. The treatments involved varying ratios of coconut fibre ash to quicklime: A (90:10), B (70:30), C (50:50), D (30:70), and E (10:90). Diversity analysis revealed that the duration of alkaline fermentation significantly affected (P<0.05) the moisture content, pH value, calcium content, sensory attributes of the albumen and yolk color, and texture. However, it did not significantly impact the aroma of pidan quail eggs. The best research results were a ratio of coconut fibre ash to quicklime of 10:90 with a pH value of 10.53, moisture content of 70.74%, calcium content of 0.51%, sensory value of albumen color of 3.80 (blackish brown), egg yolk color of 4.24 (dark green/dark), aroma of 3.04 (smells of ammonia), and texture of 3.84 (slightly dense). |
| format | Article |
| id | doaj-art-cde2b1efd5de4c49a2ca40678046e819 |
| institution | Kabale University |
| issn | 0852-3681 2443-0765 |
| language | English |
| publishDate | 2024-08-01 |
| publisher | Fakultas Peternakan Universitas Brawijaya |
| record_format | Article |
| series | Jurnal Ilmu-Ilmu Peternakan |
| spelling | doaj-art-cde2b1efd5de4c49a2ca40678046e8192025-08-20T03:33:14ZengFakultas Peternakan Universitas BrawijayaJurnal Ilmu-Ilmu Peternakan0852-36812443-07652024-08-0134226927610.21776/ub.jiip.2024.034.02.144325Pidan Quail Eggs: Comparative Study of the Physicochemical and Sensory Characteristics of Coconut Fibre Ash and Quicklime as Natural AlkalisDeni Novia0Sri Melia1https://orcid.org/0000-0002-7271-0955Novirman Jamarun2https://orcid.org/0000-0002-7271-0955Habibburrahman3Department of Livestock Products Technology, Animal Science Faculty, Universitas Andalas, Padang, 25166, IndonesiaDepartment of Livestock Products Technology, Animal Science Faculty, Universitas Andalas, Padang, 25166, IndonesiaDepartement of Animal Nutrition, Animal Science Faculty, Universitas Andalas, Padang, 25166, IndonesiaDepartment of Livestock Products Technology, Animal Science Faculty, Universitas Andalas, Padang, 25166, IndonesiaPidan eggs can be made into less safe food because of the ingredients used in making them. Coconut fibre ash and quicklime are natural ingredients with alkaline pH values that can be used to make pidan eggs. This research aimed to compare the influence of ash coconut fibre and quicklime yang on egg quail's physicochemical and sensory characteristics. The study employed a methodological approach utilizing a fully randomized design comprising five treatments with four replications each. The treatments involved varying ratios of coconut fibre ash to quicklime: A (90:10), B (70:30), C (50:50), D (30:70), and E (10:90). Diversity analysis revealed that the duration of alkaline fermentation significantly affected (P<0.05) the moisture content, pH value, calcium content, sensory attributes of the albumen and yolk color, and texture. However, it did not significantly impact the aroma of pidan quail eggs. The best research results were a ratio of coconut fibre ash to quicklime of 10:90 with a pH value of 10.53, moisture content of 70.74%, calcium content of 0.51%, sensory value of albumen color of 3.80 (blackish brown), egg yolk color of 4.24 (dark green/dark), aroma of 3.04 (smells of ammonia), and texture of 3.84 (slightly dense).https://jiip.ub.ac.id/index.php/jiip/article/view/2896coconut fibre ashquicklimepidan eggsquail eggsnatural alkali |
| spellingShingle | Deni Novia Sri Melia Novirman Jamarun Habibburrahman Pidan Quail Eggs: Comparative Study of the Physicochemical and Sensory Characteristics of Coconut Fibre Ash and Quicklime as Natural Alkalis Jurnal Ilmu-Ilmu Peternakan coconut fibre ash quicklime pidan eggs quail eggs natural alkali |
| title | Pidan Quail Eggs: Comparative Study of the Physicochemical and Sensory Characteristics of Coconut Fibre Ash and Quicklime as Natural Alkalis |
| title_full | Pidan Quail Eggs: Comparative Study of the Physicochemical and Sensory Characteristics of Coconut Fibre Ash and Quicklime as Natural Alkalis |
| title_fullStr | Pidan Quail Eggs: Comparative Study of the Physicochemical and Sensory Characteristics of Coconut Fibre Ash and Quicklime as Natural Alkalis |
| title_full_unstemmed | Pidan Quail Eggs: Comparative Study of the Physicochemical and Sensory Characteristics of Coconut Fibre Ash and Quicklime as Natural Alkalis |
| title_short | Pidan Quail Eggs: Comparative Study of the Physicochemical and Sensory Characteristics of Coconut Fibre Ash and Quicklime as Natural Alkalis |
| title_sort | pidan quail eggs comparative study of the physicochemical and sensory characteristics of coconut fibre ash and quicklime as natural alkalis |
| topic | coconut fibre ash quicklime pidan eggs quail eggs natural alkali |
| url | https://jiip.ub.ac.id/index.php/jiip/article/view/2896 |
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