International Journal of Chemical and Biochemical Sciences (ISSN 2226-9614)[/vc_column_text][/vc_column][/vc_row]
VOLUME 25(19) (2024)
Identifying the Quality of Preserved Eggs Using Soursop Leaf Extract (Annona Muricata L.)
Nurul Aida Fadia Irsyam1, Nahariah Nahariah2*, Hikmah Hikmah2, 3
1Student of Master, Animal Science and Technology Program Study, Faculty of Animal Science, Universitas Hasanuddin University, Makassar, Indonesia
2Departement of Animal Production, Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia
3Halal Inspection Center, Institute of Research and Community Service Universitas Hasanuddin, Makassar, Indonesia
Abstract
Eggs have a shelf life of 10-14 days at room temperature. After this time, the egg’s external and internal quality will deteriorate. They were preserving needs to be done to maintain the quality of the eggs. This research aimed to identify the quality of eggs preserved with soursop leaf extract (Annona muricata L.). The research design used a completely randomized design with four levels of soursop leaf extract: 0, 15, 30, and 45 (%). The observation parameters included egg weight shrinkage, albumen index, yolk index, Haugh unit, pH, foamability, and foam stability of preserved eggs. The results showed that egg preservation with soursop leaf extract at 45% level had an egg weight shrinkage value of (0.012%), egg white index of (0.071 mm), yolk index of (0.382 mm), Haugh unit of (75) and pH value of (7.8), foamability of (491%) and foam stability of (95%). Preserved eggs have higher egg quality compared to uncured eggs. It was concluded that the 45% level was the best treatment to maintain egg quality.
Keywords: Eggs, Physical Properties, Soursop Leaves, Preservation.
Full length article – PDF *Corresponding Author, e-mail: nahariah11@gmail.com Doi # https://doi.org/10.62877/88-IJCBS-24-25-19-88
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