Effect of Adding Kaffir Lime Leaf Powder (Citrus hystrix) and Citronella Leaf Powder (Cymbopogon nardus) in Salted Egg on pH, Antioxidant, Moisture Content, and Organoleptics
Ardiyanti Rahma Setiawati; Dedes Amertaningtyas; Ahmad Khoirul Umam · 2025 · Jurnal Ilmu dan Teknologi Hasil Ternak
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract
Salted egg is a well-known traditional product, particularly in many Asian countries, where it is valued for its unique savory taste, extended shelf life, and convenience. Consumer demand for healthier, more appealing food has sparked interest in enriching salted eggs with natural ingredients. The purpose of this study was to analyze the effect of adding kaffir lime leaf powder (Citrus hystrix) and citronella leaf powder (Cymbopogon nardus) to salted eggs on pH, antioxidants, moisture and organoleptics. The research method used was experimental using a completely randomized design (CRD) with 6
Abstract by Ardiyanti Rahma Setiawati; Dedes Amertaningtyas; Ahmad Khoirul Umam, Jurnal Ilmu dan Teknologi Hasil Ternak (2025) — licensed CC BY 4.0.
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Metadata source: DOAJ · DOI 10.21776/ub.jitek.2025.020.01.5