Effect of Different Level of Melinjo (Gnetum gnemon Linn ) Leaf Extract and Storage Duration on the Quality of Duck Eggs
Andi Nurul Mukhlisah1, Effendi Abustam2, Fatma Maruddin2
1Faculty of Animal Husbandry and Fisheries, Sulawesi Barat University, Majene, Indonesia
2Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia
Abstract
Eggs are one of perishable food products and a very short shelf life. If the eggs are left in the open air (room temperature), it is lasting only for about 10-14 days. After these days, the eggs undergo alteration of the damage such as evaporation of water content, foul smelling and changing taste. Efforts to overcome the damage, it is necessary to perform preservation. Preservation can be done by marinating. Marinating eggs can be conducted by soaking with various solutions such as lime water or vegetable tanners containing tannins. Melinjo leaves contain high levels of tannins 4.55% which are expected to be one of the vegetable tanning materials. The experiment was conducted in the Laboratory of Animal Technology. This study was used 176 duck eggs that were arranged using completely randomized design (CRD) of factorial pattern 4 x 4 with 3 replications, and consisting of 2 factors. The first factor was the levels of melinjo extract ( 0%, 30%, 40% and 50% ) and the second factor was storage duration (1 day, 14 days, 21 days and 28 days ). The results of this research showed that higher levels of leaf melinjo extract, the Haugh unit valuewas increased and the depth of the air cavity was decreased. The longer of the storage duration, the value of Haugh unit of yolk index was decreased. The depth of air cavity, depreciation, were increased. The use of melinjo leaf extract can be used as a preservative from the level of 30%.
Keywords: Duck Egg , Level of Melinjo Extract, Storage duration, quality
Topic: Animal production Technology