J.R. Leke, Achmanu, O. Sjofjan, M. Najoan, J.S. Mandey
The experiment was to investigate the organoleptic characteristics of eggs laid by local hens (Gallus domesticus) fed different proportions of Skipjack fish waste (SFW) as a source of omega-3 fatty acid. There were three parts of processing industrial waste of Skipjack fish were used in diets, namely: head entrails (HE), filleting waste, and arachon, and each part were composed into five levels of SFW: 0%, 5%, 10%, 15% and 20%. So, there were 15 types of diet. During feeding trials, feed and water were given two times daily at 07.00 and 16.00, in which the diets were given about 10% above the average daily consumption, and the water was given ad libitum. There were 36 fairly trained panelists involved for organoleptic test that rated the egg for color, aroma, texture and flavor, and overall acceptability on a seven point hedonic scale (1 = dislike extremely to 7 = like extremely). The egg organoleptic test results were analyzed descriptively, while the data of the organoleptic test was then analyzed by the Friedman test method. The organoleptic test results showed that the highest rating of the egg color were from the hens fed the diets containing 10% HE, 10% filleting waste, and 10% archon. For the egg aroma, the highest score was acquired at level 10% HE, 10% filleting waste, and 5% arachon in the hens diet. The highest ratings of both egg texture and flavor were from the hens fed the diets containing 10% HE, 5% filleting waste, and 10% arachon. It was concluded that the use of 10% level of HE, filleting waste, and arachon of Skipjack fish industrial waste in the local hen diets achieved the best products results on characteristic of color, aroma, texture and flavor of eggs. © 2015, Fundacion CIPAV. All rights reserved.
Sam Ratulangi University, Indonesia; Brawijaya University, Indonesia
