Abstract
The purpose of this study was to determine the effect of the salt solution soaking method during storage on the quality of cracked eggs. The study was carried out experimentally with a completely randomized design (CRD) consisting of 6 treatments and 3 replications. Each replication consisted of 3 eggs as an experimental unit with immersion for 15 minutes with a storage time of 14 days using room temperature, for each treatment and replication using a volume of 500 ml of water. Data from observations (observations) were analyzed using analysis of variance at a 5% significance level and continued with the Least Significant Difference (BNT) test (Steel and Torrie, 2013). The observed variable was the egg white index, which was the ratio of thick egg white (albumen) height (mm) to the average diameter (mm). The tool used to measure the egg white index is a caliper and the Egg Yolk Index (IKT) is the ratio of the height of the yolk (mm) to the width of the yolk (mm). Based on the results of the study, it can be concluded that the effect of storage time for cracked eggs on the quality of broiler eggs with the salt solution immersion method gave results that were not significantly different (P>0.05) on the egg white index and egg yolk index. The results of this study which gave the best effect were found in treatment 4 with a concentration of 1% on the egg yolk index.
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