The Effect of aging time and curing media on the characteristics of salted eggs
Pengaruh Lama Pemeraman dan Media Pemeraman Terhadap Karakteristik Telur Asin
DOI:
https://doi.org/10.21070/ups.894Keywords:
Salted Eggs, Curing Time, Curing MediaAbstract
So this study aims to determine the effect of aging time and curing media on the characteristics of salted eggs. The first factor is the curing time (T1 : 8 days), (T2 : 10 days), (T3 : 12 days), The second factor is the curing media (L1 : 100% brick), (L2 : 100% ash), (L3 : stone brick 50% : ash rub 50%). The results showed that there was a significant influence between the duration of curing and the curing media on all observation parameters
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