KUALITAS FISIK TELUR ASIN ITIK PEGAGAN YANG DIPROSES DENGAN MENGGUNAKAN ABU PELEPAH KELAPA SAWIT DAN ASAP CAIR THE PHYSICAL QUALITY OF SALTED PEGAGAN DUCK EGG USING PALM OIL FRONDS ASH AND LIQUID SMOKE AS AN CURING AGENT

Liquid smoke is a useful material for use in the process of preserving eggs. The purpose of this study was to determine the effect for use of palm oil fronds ash and liquid smoke in the process of salting to the physical quality of pegagan duck’s egg. This study was assingned in a Completely Randomized Design, which consists of 5 treatments and 4 replications. Each replicatation used as much as 5 eggs. The treatment consists of R0, R1, R2, R3, and R4, where all of treatments used palm oil fronds ash and salt (1:0.25) and each treatment was added liquid smoke 0% (control), 2,5%, 5,0%, 7,5%, and 10% (v/v), respectively. The experimental variabel observed were egg weight loss, yolk and albumen weight, yolk and albumen index, eggshell weight, eggshell thickness, the depth of air cavity, yolk color, pH yolk adn albumen pH, Haugh units (HU), albumen viscosity. Data were subjected to analysis of variance and significantly different followed by Duncan's multiple range test at 5%. The results showed that the use of palm oil fronds ash and liquid smoke in the process of salting significantly affected (P 0.05) the yolk color, yolk pH, yolk weight, and yolk index. It was concluded that the use of palm oil fronds ash and liquid smoke in the salting process can maintain the physical quality of salted pegagan duck egg.