Tingkat Kesukaan Konsumen Terhadap Telur Itik Hasil Perendaman Ekstrak Kulit Pisang Raja (Musa paradisiaca var. Raja)

Abstract

This study aims to analyze the level of consumer preference for duck eggs soaked in banana peel extract (Musa paradisiaca var. Raja). Duck eggs have high nutritional quality, but are easily damaged by microbial activity and moisture loss. Banana peel contains bioactive compounds such as flavonoids, tannins, and phenols that have antimicrobial and antioxidant properties, thus potentially increasing the level of preference. The study was conducted experimentally using a Completely Randomized Design (CRD) with four treatments and five replications. The treatments consisted of P0 = 0%, P1 = 10%, P2 = 20%, P3 = 30%. Hedonic tests were conducted by semi-trained panelists using a scale of 1–5. Data were analyzed using ANOVA and continued with the Duncan test if there were differences. The parameters observed included, SB (Weight Loss), Color, Aroma, Taste and Texture. The results showed that soaking with banana peel extract had a significant effect (P <0.05) on aroma with treatment P1 (10%) obtaining the highest preference value. Overall, the average panelists' preference score ranged from slightly to slightly. However, the SB (Weight Loss), Color, Flavor, and Texture parameters did not have a significant effect (P<0.05). This study demonstrates the potential of plantain peel as a natural ingredient to enhance the sensory appeal of duck eggs while simultaneously utilizing agricultural byproducts to create valueadded products.