Pengembangan Edible Coating Berbahan Dasar Pati Singkong dan Ekstrak Daun Jambu Biji serta Aplikasinya Pada Telur Ayam Segar

Abstract

Edible coating was developed by combining cassava starch (CS) and guava leaf extract (GLE) solution to preserve the chicken egg quality under roomtemperature conditions. The experimental design used in this study was a completely randomized design (CRD) consisting of two factors, namely the concentration of guava leaf extract (0, 25, 50%), and storage time (7, 14, 21, 28 days). The quality parameters observed included weight loss, albumen index, yolk index, haugh unit, pH and sensory characteristics. The results showed that CS blended with 50% GLE solution displayed lowest weight loss (1.55%), and maintained the internal quality including albumen index (0.06), yolk index (0.36), haugh unit (79.95), albumen pH (8.55), and yolk pH (6.42). Furthermore, the hedonic quality and hedonic tests were conducted by the end of storage time to evaluate consumer acceptance based on eggs aroma. Eggs treated with CS/50% GLE edible coating had the highest acceptability among other sample groups. Storage time also has a significant effect on egg quality deterioration, but the coating application is able to reducing the rate of degradation throughout 28 days of room-temperature storage.