The effect from different level of Melinjo (Gnetum gnemon Linn) leaf extract and storage duration on the quality of duck eggs

Abstract

Eggs are one of perishable food products and a very short shelf life. If the eggs are left in the opened air (room temperature), it is lasting only for about 10-14 days. After these days, the eggs undergo alteration of the damage such as evaporation of water content, foul smelling and changing taste. Efforts to overcome the damage, it is necessary to perform preservation. Preservation can be done by marinating. Marinating eggs can be conducted by soaking with various solutions such as lime water or vegetable tanners containing tannins. Melinjo leaves contain high levels of tannins 4.55% which are expected to be one of the vegetable tanning materials. The experiment was conducted in the Laboratory of Animal Technology. This study was used 176 duck eggs that were arranged using completely randomized design (CRD) of factorial pattern 4 x 4 with 3 replications, and consisting of 2 factors. The first factor was the levels of melinjo extract ( 0%, 30%, 40% and 50% ) and the second factor was storage duration (1, 14, 21 and 28 days, respectively ). The results of this study showed that higher levels of leaf melinjo extract, the Haugh unit (HU) value was increased and the depth of the air cavity was decreased. The longer of the storage duration, the lower of HU value of yolk index. On the other hand, the depth of air cavity, depreciation, were increased. In brief, Melinjo leaf extract (30%) can be used as a preservative of duck eggs.

Effects of Lotus (Nelumbo nucifera) Leaf Hot Water Extracts on the Quality and Stability of Eggs using Ultrasonication Treatment during Storage

“…Thus, a relatively small amount of water loss might occur in the lotus leaf hot water extracts treatment group, thereby maintaining high egg quality and low weight loss. This is consistent with the findings of a previous study, wherein the quality of duck eggs was maintained during storage because of the treatment with Melinjo ( Gnetum gnemon Linn) leaf extract ( Mukhlisah et al, 2020 ).…”

“…This is consistent with the findings of a previous study, wherein the quality of duck eggs was maintained during storage because of the treatment with Melinjo (Gnetum gnemon Linn) leaf extract (Mukhlisah et al, 2020).…”

Application of barnûf ( Pluchea dioscoridis ) leaves extract as a natural antioxidant and antimicrobial agent for eggs quality and safety improvement during storage

“…The initial yolk index values for T5 group indicates quality I meanwhile, after storage for five weeks yolk index values indicates quality II. This is in accordance with the Mukhlisah et al (2020) which states the egg yolk index 0.458–0.521 = quality I, 0.394–0.457 = quality II and 0.330–0.393 = quality III. Weight loss of all groups increased significantly with longer storage periods, and the weight loss of T5 was significantly lower than that of other groups for entire storage times ( p < .05).…”

“…Thus, a relatively small amount of water loss might occur in groups coated with CMC incorporated with BLE, thereby maintaining high egg quality and low weight loss. This is in line with the results of an earlier study, which found that by treating duck eggs with Melinjo (Gnetum gnemon Linn) leaf extract, the quality of the eggs was retained throughout storing (Mukhlisah et al, 2020).…”

Effect of Giving Frass Hermetia Illucen L. on Soil Physical Chemical Properties, Chlorophyll Content and Yield of Upland Rice (Oryza Sativa L.) on Ultisol Soil

“…The study used an experimental method arranged in a Factorial Completely Randomized Design (CRD) consisting of 2 factors and 3 replications. (Mukhlisah, Abustam, & Maruddin, 2020) The first factor is the dose of Frass (0, 10%, 20%, and 30%), while the second factor is the dose of NPK fertilizer (100%, 75%, 50%, and 25%).…”