Pelatihan Pengolahan Telur Pindang dan Telur Asin  bagi Siswa SMKN Kualin di Dusun Binlaka, Kabupaten Kupang

Gemini E. M. Malelak; Gusti A Y  Lestari; Sulmiyati Sulmiyati; Maria R  Deno Ratu; I Gusti Ngurah Jelantik

Authors

Gemini E. M. Malelak
Gusti A Y Lestari Prodi Peternakan, Fakultas Peternakan Kelautan dan Perikanan
Sulmiyati Sulmiyati Prodi Peternakan, Fakultas Peternakan Kelautan dan Perikanan
Maria R Deno Ratu Prodi Peternakan, Fakultas Peternakan Kelautan dan Perikanan
I Gusti Ngurah Jelantik Prodi Peternakan, Fakultas Peternakan Kelautan dan Perikanan

Keywords:

Training, salted egg, pindang egg

Abstract

Processing of salted eggs and pindang eggs has not been widely known in the people in East Nusa Tenggara (NTT). Through this community services, it was hoped that these products can become an option in food processing so that can enhance added value to the poultry industry. The methods used in this training were: introduction of the same product that has been circulating in the market, community services, demonstration and evaluation. The results of this activity produced pindang eggs which were brownish white in color with a taste and texture similar to pindang eggs on the market. The more the salted egg were stored (1-4 weeks), the yolk color was more darker and the sand/ “masir” is formed (if you hold it, you will feel grains like sand), while the egg white remains white but more elastic. Up to 4 weeks can still be consumed / does not taste bitter.

References

Dewi, S.U., Tedjo .P.Y., Sarayana. dan Nurjannah .R. (2013). Ekstraksi Dan Karakteristik Zat Warna Alami Dari Daun Jambu Biji (Psidium guajava ) Serta Uji Potensinya Sebagai Pewarna Tekstil. Jurnal F-MIPA UNY, 10(4) , 14-15.

Novia, D., S. Melia. dan N. Z. Ayuza. (2011). Kajian suhu pengovenan terhadap kadar protein dan nilai organoleptik telur asin. Jurnal Peternakan, 8(2), 70-76.

Nusi, S. dan Rotinsulu M.D, Tamasoleng ,M. dan Hadju, R. (2020). Kualitas fisik dan kimia telur pindang menggunakan daun jambu biji (Psidium guajava) serta garam Nacl dengan konsentrasi berbeda. Zootec, 40 (2), 615 – 625

Pomeranz, Y. (1985). Functional Propoteis of Food Components. Academic Press, Inc., London.

Samudera, R. dan Malik, A. (2018). Berbagai media pembuatan telur asin terhadap kualitas organoleptic. Al Ulum Sains dan Teknologi, 4 (1),46-49.

Wulansari, S. (2020). Formulasi daun jambu biji ( Psidium guajava ) terhadap karakteristik fisikokimia dan organoleptik telur pindang. Jurnal Teknologi Pangan dan Hasil Pertanian, 15 (1), 1-4