Pengaruh Penambahan Daun Ketapang (Terminalia catappa L) pada Pembuatan Telur Asin terhadap Kualitas Kimia, Aktivitas Antimikroba dan Antioksidan Telur

Effect of Ketapang Leaves (Terminalia catappa L) Addition in Making Salted Eggs on Chemical Quality, Antimicrobial Activity, and Antioxidant of Eggs

Abstract

Innovation in egg preservation is needed to maintain the quality and nutritional value of eggs.
The usual preservation of eggs is salting eggs. This study aims to determine the effect of adding
ketapang leaf solution in the production of salted eggs on organoleptic, fat content, free fatty acids,
antioxidant tests, salmonella bacteria. This study was conducted using a completely randomized
design (CRD) with 5 treatments and 4 replicates, namely: addition of 0% ketapang leaf solution (P0),
10% ketapang leaf solution (P1), 15% ketapang leaf solution (P2), 20% ketapang leaf solution (P3),
and 25% ketapang leaf solution (P4). The results showed that the addition of ketapang leaf solution
was very effective in reducing fat content, free fatty acids (FFAs), had inhibition against Salmonella
antimicrobial activity and affected the color of egg yolk. In addition, the antioxidant test results
showed relatively low results