Indonesia Conference Directory

Pindang egg and tea egg were processed by boiling in hot water for a few hours with variety of leaves and spices to provide brownish colour and aroma onto the boiled eggs. The aim of this study was to compare the physicochemical and sensory properties as well as shelf life of the boiled eggs upon storage at room (250C) and chill (40C) temperatures. Therefore, analyses of ash, protein, fat, minerals, tannin content and texture profile analysis were conducted to determine the physicochemical properties of the boiled eggs. Quantitative Descriptive Analysis (QDA) and microbiological study were used to investigate the sensory properties and shelf life of the boiled eggs, respectively. The results showed that pindang egg was higher in protein and ash content compared to tea egg (p<0.05), but there was no significant different in fat content (p>0.05). Pindang egg also had high sodium (Na), calcium (Ca), iron (Fe) and magnesium (Mg) content compared to tea egg and hard-boiled egg (p<0.05). Moreover, tannin content of pindang egg and tea egg were higher than hard-boiled egg (p<0.05), and decreasing in trend of tannin content were found up to four days of storage at room and chill temperatures (p<0.05). At day 0, hardness and cohesiveness of pindang egg and tea egg were higher than hard-boiled egg (p<0.05), but the eggs were adhesive (p>0.05). Upon storage at room and chill temperatures, the hardness, adhesiveness and cohesiveness of all eggs were increased (p<0.05). Both pindang egg and tea egg had strong aroma, darker colour, hard and bitter compared to hard-boiled egg, however tea egg showed better overall acceptance than others (p<0.05). Pindang egg and tea egg could last up to four days at chill storage (40C). In conclusion, pindang egg and tea egg had better chemical values, hard, well accepted and longer shelf life than hard-boiled egg.