The Effect of Eggshell Dipping with Various Types of Oils and Storage Duration on The Weight Loss and Shell Thickness of Table Eggs

Abstract

Preserving eggs is very important to retain egg quality and increase shelf life, egg preservation is crucial. Eggs may be preserved by immersing them in several kinds of vegetable oil. The purpose of this research is to investigate the effects of dipping eggs in various types of oil and the duration of preservation on the shell thickness and weight loss of table eggs. The research material includes 45 chicken eggs, pure coconut oil, palm oil, maize (corn) oil, a screw micrometer, and a scale. The method utilized was experimental, employing factorials with a completely randomized design in a 3x5 factorial pattern and three (3) replications. Treatment A consists of oil types (A1 is pure coconut oil, A2 is palm oil, and A3 is maize (corn) oil), and treatment B: the storage duration of eggs at room temperature (including: 25 days for B1, 30 days for B2, 35 days for B3, 40 days for B4, and 45 days for B5). The variables that were noticed were the egg weight loss and shell thickness. Data were analyzed using analysis of variance and further analyzed using the Duncan Multiple Range Test (DMRT), utilizing SPSS version 16.0. The results suggest that the interaction between the kind of oil and storage length didn’t have significant consequences (P>0.05) egg weight loss and shell thickness. The type of oil significantly affects (P<0.05) shell thickness. The storage duration at room temperature significantly affects (P<0.05) on the egg weight loss and shell thickness. In conclusion, the best treatment for dipping eggs is using pure coconut oil and storing them at room temperature for up to 40 days.