The influence of salam leaf (Eugenia polyantha) adding on the microbiological quality, organoleptic quality and salted duck egg shell-life during storage in room temperature

Abstract

Fitri A, Setyaningsih R, Susilowati A. 2007. The influence of salam leaf (Eugenia polyantha) adding on the microbiological quality, organoleptic quality and salted duck egg shell-life during storage in room temperature. Biofarmasi 5: 47-54. The aim of this research was to determine the influence of salam leaf (Eigenia polyantha Wight) concentration variation on the microbiological quality, organoleptic quality and the salted duck egg shell-life during storage in room temperature. In this research, the salam leaf concentration that added consisted of four levels. The ratio of salam leaf-water were 1:4, 2:4, 3:4, and control. The analysis of experimental parameters was carried out once in 2 weeks for 4 weeks. The experimental parameters were the presence of Salmonella sp., Staphylococcus aureus number, organoleptic value, and total volatile bases (TVB). The presence of Salmonella sp. and the number of Staphylococcus aureus data were analyzed descriptively, while the organoleptic data were analyzed by using nonparametric test and followed with correlation and regression analysis. Data were analyzed by using a General Linear Model on TVB and followed with Duncan Multiple Range Test (DMRT) on the significance level of 5%, correlation and regression analysis. The result of this research showed that there was no Salmonella sp. contained in the salted egg for 4 weeks storage. The highest number of Staphylococcus aureus was found on the salted egg which stored for 4 weeks and ratio 1:4 of salam leaf-water. However, the result of organoleptic test showed that salam leaf addition did not influence on the accepting of salted duck egg significantly and had a negative correlation. Salam leaf concentration influenced on TVB of the salted duck egg in different storage duration at a room temperature and had a positive correlation.