POTENSI TELUR MASIN: DARI UNIVERSITI KEPADA KOMUNITI
Keywords:
Produk, kualiti, pasaran, makanan, inovasiSynopsis
Abstrak: Dalam beberapa tahun kebelakangan ini, perisa salted egg semakin mendapat tempat dalam industri makanan moden. Pelbagai produk seperti ayam goreng, makanan ringan dan pastri telah memanfaatkan cita rasa unik telur masin yang masin, berlemak dan beraroma, sekali gus membuktikan potensinya sebagai bahan asas bernilai tambah dalam inovasi makanan.
Modul Potensi Telur Masin: Dari Universiti kepada Komuniti disusun sebagai panduan asas penghasilan telur masin yang sistematik dan berkualiti. Kandungannya merangkumi pemilihan telur, kaedah pengasinan, kawalan mutu, pembungkusan serta aspek kebersihan dan keselamatan makanan.
Selain itu, modul ini turut membincangkan latar belakang, proses formulasi, penilaian kualiti dan potensi aplikasi produk dengan penekanan kepada piawaian pengeluaran serta inovasi berterusan. Diharapkan modul ini dapat menjadi rujukan praktikal kepada pelajar dan komuniti dalam menghasilkan telur masin yang memenuhi kehendak pasaran semasa.
References
The best salted egg fish skin snacks in Singapore. (n.d.). Time out Singapore. https://www.timeout.com/singapore/restaurants/best-salted-egg-yolk
fish-skin
https://www.hnjmart.com/products/halal-nissin-irvins-salted-egg-bad-spicy-salted-egg-bad-pack-pcs-
https://justshop.ph/product/stips-chips-salted-egg-potato-chips-original-200g/
https://asia361.com/2018/09/10/tried-indomie-salted-egg-noodles-heres-verdict/
https://aprilbakerythailand.com/products2.php?id=18
Food Republic. (2021, Mei 26). All About Salted Egg Yolk: Uses, Recipes &Why It's So Popular. Diperoleh daripada
https://www.foodrepublic.com/2021/05/26/all-about-salted-egg-yolk uses-recipes-why-its-so-popular/
Unilever Food Solutions. (n.d.). Knorr Serbuk Masakan Telur Masin Keemasan. Diperoleh daripada https://www.unileverfoodsolutions.com.my/ms/produk/knorr-serbuk-telur-masin-keemasan-800g-47-MS-765381.html
Kosmo Digital. (2023, Ogos 7). Jual telur masin peroleh RM6,000 sebulan. Diperoleh daripada https://www.kosmo.com.my/2023/08/07/jual-telur-masin-peroleh-rm6000-sebulan/
Lai Hin Trading Sdn. Bhd. (n.d.). About Us. Diperoleh daripada https://laihinsaltedegg.com/bm/about-us/
INFO PERTANIAN Online. (2025, Februari 14). Telur Masin Digemari Oleh Rakyat Malaysia, Bagaimana Proses Penghasilannya? Adakah Ia Berdaya Maju di Masyarakat? Diperoleh daripada https://www.infopertanian.com/2025/02/14/telur-masin-digemari-oleh-rakyat-malaysia-bagaimana-proses-penghasilannya-adakah-ia-berdaya-maju-di-masyarakat/
He, Z., Chen, X., Shi, X., Li, X., Li, C., Li, J., Xu, G., Yang, N., & Zheng, J. (2020). Acetic acid, vinegar, and citric acid as washing materials for cuticle removal to improve hatching performance of quail eggs. Poultry Science, 99(8), 3865–3876. https://doi.org/10.1016/j.psj.2020.04.018
Khasanah. A. M., & Machfudz, A. (2023). Effect of aging time and curing media on the characteristics of salted eggs.
https://doi.org/10.21070/ups.894
Xu, L., Zhao, Y., Xu, M., Yao, Y., Nie, X., Du, H., & Tu, Y. (2017). Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs. PLOS ONE, 12(8), e0182912.
https://doi.org/10.1371/journal.pone.0182912
Xiao, C., Zhang, Y., Gong, T., Lu, W., Chen, D., Zhang, C., Wang, H., & Guan, R. (2023). A Comparative Study of Pickled Salted Eggs by Positive and Negative Pressure-Ultrasonic Method. Foods, 12(7). https://doi.org/10.3390/foods12071477
Setyaji, H., & Monica, M. (2023). Proximate Quality of Low-Sodium Salted Egg. Jurnal Penelitian Pendidikan IPA, 9(10), 7944–7949. https://doi.org/10.29303/jppipa.v9i10.5293
Li, X., Chen, S., Yao, Y., Wu, N., Xu, M., Zhao, Y., & Tu, Y. (2022). The Quality Characteristics Formation and Control of Salted Eggs: A Review. In Foods (Vol. 11, Issue 19). MDPI. https://doi.org/10.3390/foods11192949
Vindriati, Z. V., Afiff, U., & Purnawarman, T. (2025). Quantification and identification of bacterial presence in salted eggs. Current Biomedicine, 3(1), 43–52. https://doi.org/10.29244/currbiomed.3.1.43
Tanjung, M. H., Julianti, E., & Evanuarini, H. (2024). The Quality of Salted Egg using Red Ginger as Natural Antioxidant. Asian Food Science Journal, 23(7), 92–100. https://doi.org/10.9734/afsj/2024/v23i7729
Mah, K. (2025, February 11). Savour the Salted Egg Chicken Burger and Chicken Roulade Dry Ramen at Icon Brewings in Cheras. Malay Mail; Malay Mail. https://www.malaymail.com/news/eat-drink/2025/02/11/savour-the-salted-egg-chicken-burger-and-chicken-roulade-dry-ramen-at-icon-brewings-in-cheras/166232?utm
Hadiah Muliawati, T., Ampuh Yunanto, A., Satria Pratama, B., Wahyu Nugraha, A., Subara, D., & Afifah, A. (n.d.). Decision Making on The Organoleptic Quality of Salted Egg Products using Analytical Hierarchy Process and Simple Additive Weighting. In Agustus (Vol. 23, Issue 3).
Setyaji, H., & Monica, M. (2023). Proximate Quality of Low-Sodium Salted Egg. Jurnal Penelitian Pendidikan IPA, 9(10), 7944–7949. https://doi.org/10.29303/jppipa.v9i10.5293
Mahmudah, N. A., Widigdyo, A., Kurniawan, D., & Mardiana, N. A. (2023). Turkish Journal of Agriculture - Food Science and Technology Functional Properties of Salted Duck Egg Powder with Maltodextrin and Tricalcium Phosphate Incorporation as Anticaking Agents. 11(2), 312-317.
Muliawati, T. H., Yunanto, A. A., & Pratama, B. S. (2024). Decision Making on The Organoleptic Quality of Salted Egg Products using Analytical Hierarchy Process and Simple Additive Weighting. 23(3), 586–596. Statistics, L. (2024). 2023/2024.
Wang, X., Zhang, J., Vidyarthi, S. K., Xu, M., Liu, Z., Zhang, C., & Xiao, H. (2024). Sustainable Food Technology formation mechanisms, innovative pickling. 1409–1427. https://doi.org/10.1039/d4fb00129j
Published
Categories
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
