Shell thickness and weight shrinkage of duck eggs soaked with soursop leaf Annona muricata linn extract on different concentration and storage times

Abstract

The objective of this study was to determine the effect of duck egg immersion with soursop leaf extract on eggshell thickness and egg weight shrinkage after being stored for several days. The experimental design used was a factorial complete randomized design. Factor A was the concentration of soursop leaf extract with levels 0, 2, and 4%. While factor B was the storage time with levels 7, 14, 21, 28, and 35 days. The result showed that the concentration of soursop leaves did not significantly (p>0,05) affect the thickness of the shell while the storage duration and interaction between the two factors significantly (p<0,05) affected the thickness of the shell. Then, the result for parameters of weight shrinkage of duck eggs showed that the storage time had a significant effect, while the concentration of soursop leaf (Annona muricata Linn) extract and the interaction of two factors very significantly (p<0,01) affected.