Quality of Salted Duck Eggs with the Addition of a Combination of Garlic Extract (Allium sativum L.) and Curly Red Chili (Capsicum annum L.) Through Injection Method

This study aimed to investigate the effects of adding garlic (Allium Sativum L.) and dried chili (Capsicum annuum L.) extracts through the soaking method on the organoleptic quality of salted eggs. The evaluation was conducted using an organoleptic test consisting of factors of the percentage of garlic and dried chili extracts with varying concentrations (20%, 40%, 60%, and 80%) and the duration of soaking after inoculation (5 hours, 8 hours, and 6 hours) in a completely randomized design with a 3 x 3 factorial pattern and 3 replications. The results showed that the organoleptic test had a significant effect (p<0.05) on the texture, but no significant effect on yolk color, albumin color, taste, and aroma, while the soaking time had no significant effect (P>0.05) on yolk color, albumin color, taste, texture, and aroma.