Physical Properties Evaluation of Chicken Eggs on Soaking in Sour Starfruit Extract (Averrhoa bilimbi L.)
Physical Properties Evaluation of Chicken Eggs on Soaking in Sour Starfruit Extract (Averrhoa bilimbi L.)
Djoko Kisworo*, Martina Safitri, BRD Wulandani, Bulkaini, Syamsuhaidi
ABSTRACT
The 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. This 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 five replications. The 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 Significant Difference test (LSD). The 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. The 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 significantly (P<0.05). The 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. The 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. The 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.
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