THE ADDITION OF SALTED EGG YOLK ON MOONCAKE BASED ON FAT CONTENT, FREE FATTY ACID, REDUCING SUGAR AND TOTAL SUGAR CONTENT Restridinda Indriani (1) and Herly Evanuarini (2)
(1) Student of Animal Science Faculty, Universitas Brawijaya, Malang
(2) Lecturer of Animal Science Faculty, Universitas Brawijaya, Malang
Abstract
Eggs are one of the livestock products that are high in protein. Eggs are perishable and rotten livestock products, so handling is needed so that eggs can last long. One form of egg preservation is by salting. Salted eggs can also be used in making mooncake. Mooncake with the addition of salted egg yolk can improve the quality and nutritional content. Mooncake with no addition of salted egg yolk will produce a mooncake that is less good and less dense.The purpose of this study was to determine the best percentage of salted egg yolk on mooncake based on fat content, free fatty acid, reducing sugar, and total sugar content. The research method used is experimental laboratory using a complete randomized design type of experiment with a factorial pattern of 4 treatments with 4 replications. The treatments were without salted egg yolk as control and addition 5%, 10%, 15%. The variables measured fat content, free fatty acid, reducing sugar and total sugar content. The data analyzed using ANOVA and if there were significant effects in each treatment, it will be continued by using Duncan^s Multiple Range Test (DMRT). The reset showed that the treatments gave highly significant effect (P<0.01) on fat content, free fatty acid and reducing sugar. Based on the results of the research that has been done, it can be concluded that the addition of salted egg yolk by 5% will improve the quality of mooncake with the best average value in terms of fat content, free fatty acid, reducing sugar, and total sugar.
