COMPARING THE EFFECT OF TWO COATING METHODS OF Tetragonula laeviceps PROPOLIS WATER EXTRACTION ON PHYSICAL QUALITY AND SHELF LIFE OF EGGS KEPT IN ROOM TEMPERATURE

Abstract

Studies show that in the tropical region, like Indonesia, eggs have a low shelf life, ranging from 10 to 14 days when kept at room temperature. The application of natural coating material, such as propolis, could improve the shelf life of eggs. However, due to the high cost of the material, it is necessary to find more efficient application methods. In this study, propolis extraction using aquadest as solvent was applied, by brushing and spraying, to 180 fresh eggs of local chicken (Gallus sp.) aged 24 hours with another 180 eggs, without propolis coating, designed as control. All eggs were kept in room temperature for 35 days and changes on the albumen index, yolk index, and height of air sacs were measured every 7 days. This study showed that the different application methods did not significantly affect the value of the albumen index and yolk index for each observation time, but haugh unit and height of the air cell. However, the result indicated that the application of propolis by spraying maintained egg quality for a longer time than brushing and the average shelf life of eggs sold at the local market.

Effect of Application of Propolis as Feed Supplement and Preservation Agent to Pathogenic Microbes Contamination of Local Chicken Meat

“…There are studies on the application of this substance for food protection. Observation of physical and chemical characteristics of Tangerine cultivar Garut fruit showed that 10% propolis extract coating maintained endocarp firmness, diameter, and vitamin C level for also delayed the decaying process 20% longer than the control [29], another study show that 2,5% propolis extract could maintain the albumen and yolk condition up to 21 days [30]. However, most studies only applied during pre-harvest or post-harvest, and there still needs to be a report on how it affects if used during both periods.…”

Synergistic Antioxidant Activity in Brazilian Propolis Extract Blends: An <i>in Vitro</i> Study

“…An outstanding characteristic of propolis is the variability of its composition and multiple factors such as seasonality, climate, geographic location, and vegetation [1] [6] [7], making propolis extract production with standardized properties and their industrial exploitation quite challenging [8] [9]. In addition, the low solubility of propolis extracts in water can change the flavor and odor when incorporated into foods, leading to higher costs than conventional ingredients and making their application in foods even more strenuous [8] [10].…”