Evaluation of Heating the Gambier Liquid Waste on the Quality of Raw Salted Eggs
DOI:
https://doi.org/10.3923/ijps.2017.369.373Keywords:
Gambier liquid waste, heating, raw salted eggs, shelf life, tanninAbstract
Background and Objective: Tannins, a major component in gambier liquid waste, are very useful for the preservation of raw salted eggs. However, gambier liquid waste from Pesisir Selatan, Indonesia, is often low in tannins. This study aimed to determine the evaluation of heating the gambier liquid waste at various temperatures on tannin content, moisture content, total plate count and shelf life of the eggs. Materials and Methods: Gambier liquid waste was collected from Pesisir Selatan District, West Sumatra Province, Indonesia and duck eggs were collected from Anduring, Padang, Indonesia. This study used experimental methods with group randomized design, consisting of 5 treatments and 4 replicates of each treatment. The liquid waste treatments were as follows: A (control), B (heating temperature at 29°C), C (51°C), D (73°C) and E (95°C). Raw salted eggs were then soaked in the liquid for 10 min. Tannin content, moisture content, total plate count and the shelf life of the salted eggs were determined. Results: The results showed that the temperature to which the gambier liquid waste was heated had a significant impact on the tannin content, moisture content, total plate count and shelf life of the eggs. Conclusion: Gambier liquid waste, after heating to 95°C, will increase the preservation of raw salted eggs by 2.67 times longer than the control treatment and six times longer than untreated eggs (7 days).
References
Novia, D., I. Juliyarsi, A. Sandra, Y. Dan and R. Muhammad, 2014. Soaking salted eggs in Gambier liquid waste inhibit bacterial growth. Pak. J. Biol. Sci., 17: 424-428.
Novia, D., S. Melia and I. Juliyarsi, 2014. Utilization of ash in the salting process on mineral content raw salted eggs. Asian J. Poult. Sci., 8: 1-8.
Agustin, S., 2008. Use of acacia's (Acacia auriculiformis) bark extract as eggs preservation agent and its effects on eggs quality and shelf life. J. Teknologi Pertanian, 3: 58-62, (In Indonesian).
Hajrawati, C.J. Likadja and Hessy, 2012. The effect of immersion extracts of old cacao pods and storage time to chicken eggs. Agriplus, 22: 43-49.
Novia, D., I. Juliyarsi and A.A. Putra, 2010. Preservation of eggs using liquid waste of gambir at Agung Abadi Farm, District of Harau Sub-Province 50 Kota. Warta Pengabdian Andalas (J. Ilmiah Pengembangan Penerapan Iptek), 16: 109-121.
Zulaekah, S. and E.N. Widyaningsih, 2005. The influence of tea leaf extract concentration in making boiled salty egg toward total bactery and its acceptibility. J. Penelitian Sains Teknologi, 6: 1-13.
Wongvilairat, R., 2007. Quality and control of Staphylococcus aureus and Clostridium perfringens in salted egg production. NU. Int. J. Sci., 4: 31-41.
Andriyanto, A., M.A.M. Andriani and E. Widowati, 2013. The influenced of cinnamon extract addition to sensory characteristic, antioxidant activity and antibacterial activity on salted eggs during storage in method wet salting [In Indonesian]. J. Teknosains Pangan, 2: 13-20.
Yahya, D.R., D.A.A. Posmaningsih and N. Notes, 2014. The influence of the addition of star fruit wuluh leaf extract (Averhoa bilimbi) in boiled salted eggs against grades number of germs and organoleptic. J. Kesehatan Lingkungan, 4: 162-168.
Novia, D., I. Juliyarsi and P. Andalusia, 2011. The evaluation of colony bacteria and organoleptic of salted duck eggs wich soaked in onion skin (Allium ascalonicum) extract. J. Peternakan Indonesia, 13: 92-98, (In Indonesian).
Kasim, A., D. Novia, S. Mutiar and A. Efendi, 2014. Diminishing chromium use on combined chromium-gambier tanning process upon the characteristics of tanned leather. Media Peternakan-J. Anim. Sci. Technol., 37: 24-29.
Jurniatis, 1998. Optimization of gambier extraction to obtain maximum levels of tannin. J. Kimia Andalas, 4: 47-50.
Kasim, A., 2010. Reorientation of research and utilization of gambier (Uncaria gambier Roxb.). Proceedings of the International Seminar Food and Agricultural Sciences, February 16-18, 2010, Padang, Indonesia.
Cannas, A., 2010. Tannins: Fascinating but sometimes dangerous molecules. Ph.D. Thesis, Cornell University, Ithaca, New York, USA.
Novia, D., 2009. The influence of treatment leaf/stick of gambir (Uncaria gambir Roxb) to tannin yielded extract and ability tannin at leather goat. J. Peternakan, 6: 22-28.
Purnomo, H., 1995. Water activity and role in preserving food. UIP., Malang, Indonesia.
Kasim, A., A. Asben and S. Mutiar, 2015. The study of gambir quality and its relationship with characteristics of tanned leather. Majalah Kulit Karet dan Plastik, 31: 55-64.
Nazir, N., 2000. Gambir: Cultivation and diversification prospect. Yayasan Hutanku, Padang, Indonesia.
Ibrahim, L., I. Juliyarsi and S. Melia, 2005. Science and technology leather processing. Faculty of Animal Husbandry Andalas University, Padang.
Makkar, H.P.S., 2003. Effects and fate of tannins in ruminant animals, adaptation to tannins, and strategies to overcome detrimental effects of feeding tannin-rich feeds. Small Ruminant Res., 49: 241-256.
Arakawa, H., M. Maeda, S. Okubo and T. Shimamura, 2004. Role of hydrogen peroxide in bactericidal action of catechin. Biol. Pharm. Bull., 27: 277-281.
Volk, W.A. and M.F. Wheeler, 1993. Basic Microbiology. Alih Bahasa, Markham, Canada.
Magdalena, N.V. and J. Kusnadi, 2015. Antibacterial from gambier leaves crude extract (Uncaria gambir var Cubadak) microwave-assisted extraction method against bacterial pathogens. J. Pangan Agroindustri, 3: 124-135, (In Indonesian).
Buckle, K.A., R.A. Edwards, G.H. Fleet and M. Wootton, 2007. Food Science. 2nd Edn., Universitas Indonesia, Jakarta, Indonesia.
Novia, D., S. Melia, A. Sukma and F.D. Rizki, 2012. Effects of soaking duration of briny eggs in gambier waste liquid on water, protein content and shelf life. Proceedings of the Poultry International Seminar, September 11-12, 2012, Indonesia, pp: 383-385.
Downloads
Published
Issue
Section
License
Copyright (c) 2017 The Author(s)
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
