Effect of levels of secang wood powder (Caesalpinia sappan L.) and curing time on the sensory characteristics of salted quail eggs

Abstract

Abstract The food production process uses a lot of synthetic dyes. Processing of salted quail eggs using natural dyes is still limited. Secang wood ( Caesalpinia sappan L. ) is a natural coloring agent and its use is still limited. This study aimed to explain the effect of adding secang wood to the sensory characteristics of salted quail eggs. This study used a 3 x 3 factorial completely randomized design (CRD) with 3 replications. Factor A was the level of addition of secang wood powder: 10%, 20% and 30%, respectively. Factor B curing time was 3 days, 6 days and 9 days. The parameters measured were sensory characteristics: color, scent of egg, taste and texture of salted quail eggs. The results showed that the level of addition of secang wood powder and different curing time had no significant effect (P>0.05) on color. Thus, the level of addition of secang wood did not show a significant effect on the scent of egg, taste and texture of salted quail eggs. However, the duration of curing showed a significant effect (P<0.05) on the scent of egg, taste and texture of the resulting salted quail eggs. The addition of 20% secang wood powder and curing 6 days improved the sensory characteristics of salted quail eggs.

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