Haspeng Shift 1 Terbaru

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haspeng pembuatan telur asin
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  Tabel 1. Hasil Pengamatan Telur Asin Jenis Telur Metode Aroma Rasa Warna Tekstur Gambar Kuning Putih Kuning Putih ayam larutan garam 23,0 % Khas telur asin asin Kuning sedikit gelap  putih Lunak  berpasir Lunak ayam larutan garam 26,5% khas telur asin asin kuning cerah Putih + Lunak  berpasir lunak ayam larutan garam 30,0% Khas telur asin asin Kuning sedikit orange  putih lembut Sedikit kenyal ayam Abu 1 : 2 khas telur asin asin kuning cerah Putih lunak  berpasir kenyal ayam Abu 1 : 4 Khas telur rebus Asin +++ Kuning +++ Putih + Lunak lunak (55 gram)  bebek larutan garam 23,0 % Khas telur asin asin Kuning gelap  putih lunak lunak  bebek larutan garam 26,5% Khas telur rebus Asin + Oranye kekuningan Putih lunak Sangat lunak  bebek larutan garam 30,0% Khas telur asin sedikit amis Asin ++ Kuning tua  putih Lunak, sedikit masir Kenyal, lembut  bebek Abu 1 : 2 Asin asin ++++ Agak oranye Putih keras sangat lunak  bebek Abu 1 : 4 Khas Telur Rebus Asin +++++ Oranye kekuningan Putih lunak Sangat lunak (70 gram) (Sumber: Dokumentasi Pribadi, 2018) Hari Jenis Telur Metode Kriteria Pengamatan Massa (g) Warna Aroma Tekstur  Hari Jenis Telur Metode Kriteria Pengamatan Massa (g) Warna Aroma Tekstur 0 ayam larutan garam 23,0 % 68 Coklat muda Agak amis Halus 0 ayam larutan garam 26,5% 57 Coklat muda Amis + Halus 0 ayam larutan garam 30,0% 0 ayam Abu 1 : 2 60 Coklat muda Agak amis Agak halus 0 ayam Abu 1 : 4 0  bebek larutan garam 23,0 % 74 Biru kehijauan tosca Amis ++ Halus 0  bebek larutan garam 26,5% 70 Biru kehijauan tosca   Amis +++ Halus 0  bebek larutan garam 30,0% 0  bebek Abu 1 : 2 69 Biru kehijauan tosca Amis + Halus 0  bebek Abu 1 : 4 1 ayam larutan garam 23,0 % 68 Coklat muda Amis + Halus 1 ayam larutan garam 26,5% 57 Coklat muda Amis dan khas aroma larutan garam Halus 1 ayam larutan garam 30,0% 1 ayam Abu 1 : 2 62 Coklat muda Aroma khas campuran abu dan garam Agak kasar 1 ayam Abu 1 : 4 1  bebek larutan garam 23,0 % 74 Biru kehijauan tosca Amis ++ Halus  Hari Jenis Telur Metode Kriteria Pengamatan Massa (g) Warna Aroma Tekstur 1  bebek larutan garam 26,5% 70 Biru kehijauan tosca Bau amis +++ Halus 1  bebek larutan garam 30,0% 1  bebek Abu 1 : 2 70 Biru kehijauan tosca Aroma khas campuran abu dan garam Halus 1  bebek Abu 1 : 4 2 ayam larutan garam 23,0 % 67 Coklat Aroma garam + Halus 2 ayam larutan garam 26,5% 56 Coklat Amis dan khas aroma larutan garam Halus 2 ayam larutan garam 30,0% 2 ayam Abu 1 : 2 2 ayam Abu 1 : 4 2  bebek larutan garam 23,0 % 73 Biru kehijauan tosca Amis++ Halus + 2  bebek larutan garam 26,5% 70 Biru kehijauan tosca Bau amis +++ Halus 2  bebek larutan garam 30,0% 2  bebek Abu 1 : 2 2  bebek Abu 1 : 4 3 ayam larutan garam 23,0 % 67 Coklat Aroma khas larutan garam + Halus 3 ayam larutan garam 26,5% 56 Coklat Aroma khas larutan garam Halus 3 ayam larutan  Hari Jenis Telur Metode Kriteria Pengamatan Massa (g) Warna Aroma Tekstur garam 30,0% 3 ayam Abu 1 : 2 3 ayam Abu 1 : 4 3  bebek larutan garam 23,0 % 72 Biru kehijauan tosca Aroma garam Halus + 3  bebek larutan garam 26,5% 70 Biru kehijauan tosca Bau amis ++, aroma khas larutan garam Halus 3  bebek larutan garam 30,0% 3  bebek Abu 1 : 2 3  bebek Abu 1 : 4 4 ayam larutan garam 23,0 % 67 Coklat Aroma khas larutan garam + Halus 4 ayam larutan garam 26,5% 56 Coklat Aroma khas larutan garam Halus 4 ayam larutan garam 30,0% 4 ayam Abu 1 : 2 64 Coklat Asin Agak halus 4 ayam Abu 1 : 4 4  bebek larutan garam 23,0 % 71 Biru kehijauan tosca Aroma garam + Halus + 4  bebek larutan garam 26,5% 70 Biru kehijauan tosca Bau amis ++, aroma khas larutan garam Halus 4  bebek larutan garam 30,0% 4  bebek Abu 1 : 2 70 Biru kehijauan tosca Asin Halus
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