Effect of Aloe-Coating Application on Quail Egg Quality During Storage

Abstract

Consumption of quail eggs is currently increasing. Quail eggs not only taste good but also contain protein, fat, carbohydrates, and ash. Despite having a shell as a natural protector, quail eggs are very fragile. The surface of the eggshell has small pores that allow the mass transfer. Permeation causes changes in viscosity, weight loss, and albumin liquefaction during storage. Coating application can maintain the internal freshness of eggs by closing the pores to reduce mass transfer and be an anti-microbial. Coating of aloe vera gel (Aloe-coating) is very potential because it contains polysaccharides and bioactive compounds glucomannan and acemannan. The purpose of this study was to determine the concentration of Aloe-coating to maintain egg viscosity and pH and to determine its effect on the quality of quail eggs during storage. The research design used a completely randomized design with a factorial pattern with three repetitions. The concentration of Aloe-coating is the first factor (100%, 75%, 50%, 25%). The second factor is storage time (1, 2, 3, 4 weeks). The observed variables were water content, weight loss, acidity, viscosity, yellow color, egg white height, and Haugh Unit. The research data were analyzed quantitatively using the analysis of variants. The results showed that Aloe-coating had a very significant effect on water content, weight loss, pH, viscosity, yolk color, and quail egg haugh unit. The best concentration of Aloe-coating to maintain the quality of quail eggs is 100%. The use of Aloe-coating can maintain the quality and extend the shelf life of quail eggs.