Quality test weight and pH of duck eggs using level treatment of melinjo leaves extract (Gnetum Gnemon Linn) and storage time

Abstract

Eggs are a rich source of animal protein, such as vitamins A, B, E, D, niacin and riboflavin, carbohydrates, calcium, phosphorus, fat and calories. Apart from having high nutrients, low prices and easy processing, eggs are a livestock product that is easily damaged. Efforts to overcome the damage, it is necessary to carry out preservation. Preservation of eggs can be done by soaking, dry and wet methods, covering the skin with preservatives and storing in a cold room. Soaking fresh eggs is done by soaking various solutions such as lime water, brine solution and filtrate or vegetable tannins containing tannins. The results of the proximate analysis of melinjo leaves contain a tannin concentration of 4.55% which is expected to be one of the vegetable tannins. This study used 176 duck eggs using a completely randomized design (CRD) with 4 x 4 factorial pattern each with 3 replications, consisting of 2 factors. The first factor was the level of melinjo extract (0%, 30%, 40% and 50%) and the second factor was the length of storage (1 day, 14 days, 21 days and 28 days). The results showed s emakin long storage time, the value depreciation egg weight and pH increased. The use of melinjo leaf extract can be used as a preservative starting from the level of 30%.