Physicochemical properties and total plate count of raw salted eggs with blanching and different concentration of aloe vera solution during the salting process

Abstract

Salted egg is a typical popular snack in some societies in Indonesia. However, it contains high NaCl and cholesterol. One way to cope with it is by utilizing aloe vera which has the chemical composition of a complete and well-known traditional medicine. The purpose of this study is to determine the physicochemical properties and the bacterial colonies forming raw salted eggs with different temperature and concentration of aloe solution for 5 days salting process. This study used 2×3 factorial design with three replications, factor A (without blanching and blanching) and factor B concentration of aloe vera solution (2, 8 and 14%). According to the research, there was an interaction between the process of the different heating and concentrations on NaCl, yolk and albumen pH, cholesterol and total plate count raw salted eggs were produced. The heating process of aloe vera increases the content of NaCl, albumin pH, cholesterol and bacterial colonies formed. Treatment with blanching at 14% concentration effectively produced lowest moisture content, yolk pH, cholesterol, and highest ash content, NaCl content, Albumen pH, total solids and total plate count the best raw salted eggs.