Evaluation of heating the gambier liquid waste on the quality of raw salted eggs

Abstract

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).