Djoko, Kisworo and RANI, YULIANDARI and Bulkaini, Bulkaini and Syamsuhaidi, Syamsuhaidi and Martina, Safitry (2022) Physical Properties Evaluation of Chicken Eggs on Soaking in Sour Starfruit Extract (Averrhoa bilimbi L.). Advances in Animal and Veterinary Sciences, 10 (9). pp. 2051-2058. ISSN 2307-8316
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Abstract
Abstract | Te decrease in egg quality is mainly due to bacteria, evaporation of the egg contents, indicated by egg weight loss, Haugh Unit (HU), air cavity, and an increase in pH. Tis research aims to determine the best level of sour starfruit (SSF) extract on the shelf life of chicken eggs. A Completely randomized design (CRD) was used in a 3 x 3 factorial pattern with fve replications. Te Factors were the level of SSF (0%, 10%, and 20%) and storage time (2, 4, and 6 weeks). Data were analyzed according to the analysis of variance followed by the Least Signifcant Diference test (LSD). Te parameters measured were the egg’s weight, air cavity, pH, and Haugh Unit of chicken eggs that were stored at room temperature for six weeks. Te results showed that immersion in SSF and storage decreased (P<0.5) the HU and egg’s weight. While the air cavity and pH increased signifcantly (P<0.05). Te treatment of 0% SSF, 10% SSF and 20% SSF decreased HU values (66.56 ± 0.84 - 58.22 ± 2.83), (63.33 ± 7.43 - 64.94 ± 3.49), (72.07 ± 2.10 - 68.64 ± 3.32) during storage. Likewise, the rate of egg weight loss increased successively (2.20 ± 0.11 - 5.91 ± 0.18), (1.18 ± 0.15 - 5.63 ± 0.47), (1.10 ± 0.03 - 3.80 ± 0.41) during storage. While the air cavity increased during storage successively (21.12 ± 0.23 - 26.12 ± 0.36), (19.08 ± 0.05 - 25.66 ± 0.32), (19.74 ± 0.24 - 24.00 ± 0.60). During storage, the pH was relatively constant. Te study concluded that a 20% SSF and two weeks of storage was the best treatment to maintain the quality of chicken eggs based on the egg weight, air cavity, pH, and HU, and can extend the shelf life up to six weeks. Te interaction between the level of 20% SSF and the Storage Time (ST) factor for two weeks was the best treatment based on the egg weight and pH. Keywords | Chicken egg, Physical Properties, Sour Star-fruit, Storage time.
| Item Type: | Article |
|---|---|
| Keywords (Kata Kunci): | Keywords | Chicken egg, Physical Properties, Sour Star-fruit, Storage time. |
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Peternakan |
| Depositing User: | Ir Djoko Kisworo, M.Sc., Ph.D |
| Date Deposited: | 13 Sep 2022 14:37 |
| Last Modified: | 13 Sep 2022 14:37 |
| URI: | http://eprints.unram.ac.id/id/eprint/31756 |
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