The Effectiveness of Sweet Orange Certificate in Recovering Media of Salt Duck Eggs on Fat Levels and Sensoric Quality

Salted eggs are livestock products that have undergone a salting process to extend shelf life, add flavor, and increase consumer tastes. The fat content in duck is very high, reaching 35-34%, concentrated egg yolks. It could be dangerous if consumed excess; therefore, study was conducted determine the of salted with addition sweet orange juice (Citrus). sinesis L). This used (Citrus L) different concentrations 0% (control), 80% (P1), 90% (P2), 100% (P3), commercial Vitamin C. (Vicee) (P4). research completely randomized design (CRD) consisting 5 treatments four replications. Each replication consisted 2 eggs. Parameters observed were sensory quality (yolk color, Aroma, Taste, grit) results showed on aroma, taste, had no significant effect (P<0.05). Meanwhile, yolk (P>0.05).