Effect of cocoa pulp as a coating for fresh eggs in terms of physical and chemical qualities during storage period
Nicolays Jambang, Lukman Hakim

National Research and Innovation Agency of the Republic of Indonesia (Research Center for Food Technology and Processing)

Abstract

Eggs as a source of animal protein have a high nutritional content.. Complete nutrition and fresh food make eggs easy to get damaged. Preservation technology is needed to maintain the quality of fresh eggs during storage so that they are safe when consumed. The purpose of the study was to determine the effect of cocoa pulp composite (CPC) as a coating for fresh eggs in terms of physical quality and chemical quality during storage The research method used a completely randomized design experiment with 5 treatments and 4 replications. The treatments that were tried were without cocoa pulp composite coating (CPC) (P0), CPC coating with a concentration of 97.5% (P1)- 95% (P2)- 92.5% (P3)- and 90% (P4). The variables observed were weight loss, specific gravity, pH, water content, ash and fat content. The data obtained were analyzed using analysis of variance (ANOVA) and continued with the Honest Significant Difference Test (SDT). The results showed that different concentrations of cocoa pulp composite (CPC) did not give a significant difference (P>0.05) on specific gravity, ash content and fat content- gave a significant difference (P<0.05) on pH and gave a very significant difference (P<0.01) on weight loss and water content of fresh eggs. The average weight loss in treatments P0, P1, P2, P3, and P4 were 9,1878855, respectively- 1,82858675- 0,34623975- 0,425520246 and 0,234680671. Specific gravity 1.024775- 1.03865- 1,04985- 1,0457 and 1,061125. pH 8,2825- 7,5475- 7,6925- 7,7425 and 7,4575. Water content 70,79139- 72,34114- 74,30957- 76,02079 and 76,24536. Ash content 0,841455744- 0,75436749- 0,836322815- 0,844392653 and 0,833057266. Fat content 9,551203201- 8,19625214- 8,658678147- 8,540686681 and 7,988795192. he conclusion of this study is that different concentrations of cocoa pulp composite (CPC) did not give a different effect on specific gravity, ash content and fat content- gave a significant difference effect on pH levels and gave a very significant difference effect on weight loss, water content of fresh eggs during storage.

Keywords: preservation technology, cocoa pulp composite (CPC), coating, fresh eggs, physical quality, chemical quality

Topic: Food processing, safety and diversification