Salted Egg Research Articles

The Application of Fuzzy Logic for the Quality of Salted Egg

The Application of Fuzzy Logic for the Quality of Salted Egg

Building Salted Egg MSMEs on the Basis of Spiritual Value

This qualitative research aims to explore how spiritual values can be a differentiator between salted egg MSMEs and competitors, so as to attract greater consumer interest. The research is motivated by the business potential in the food sector in Indonesia, with a focus on micro, small and medium enterprises (MSMEs) in the production and marketing of salted eggs. The purpose of this research is to provide an in-depth understanding of how spiritual value can help MSMEs that are being run and with these values can make the business a benefit as well as a blessing.

Decision Making on The Organoleptic Quality of Salted Egg Products using Analytical Hierarchy Process and Simple Additive Weighting

Chicken and duck eggs are highly nutritious food products that are popular among the Indonesian community. However, their perishable nature leads to a decline in quality if not further processed. The salting process is a simple preservation method that can also enhance the flavor of salted egg products. To produce salted egg products with high organoleptic quality preference, a combination of Analytical Hierarchy Process (AHP) and Simple Additive Weighting (SAW) is implemented as a quality decision-making method based on: (1) the experts viewpoints on the importance level of organoleptic criteria, and (2) the scores of organoleptic tests for the criteria of texture, taste, and appearance. In this study, chicken and duck eggs were processed into salted eggs using a salting mixture made of a blend of scouring ash and table salt with a mass ratio of 5:4 and 5:6, resulting in product combinations coded as CE-5/4, CE-5/6, DE-5/4, and DE-5/6. Data processing results on the importance level from the experts viewpoints using the AHP method resulted that the criteria for texture, taste, and aroma had final priority weights of 0.244, 0.617, and 0.139, respectively. Final decision-making using the SAW method indicated that the highest to lowest final preference scores were obtained by products CE-5/4, DE-5/4, DE-5/6, and CE-5/6, with the final preference scores of 0.979, 0.963, 0.931, and 0.906, respectively. The results demonstrated that AHP and SAW were successfully implemented to assist in making decisions regarding the quality of salted egg products based on their organoleptic characteristics. Keywords: salted egg, organoleptic, decision-making, AHP, SAW

Analisis Penentuan Harga Pokok Produksi Telur Asin dengan Menggunakan Metode Full Costing

The research aims to analyze the price determination of salted egg production using the full coasting method at UMKM. Data collection techniques use observation, interviews and documentation methods. The results of this research show that there are differences in calculating the cost of production using the UMKM method at CV. Keramat Telur Berkah with the full coasting method. The basic price for producing boiled salted eggs using Mrs. Emi's UMKM method was IDR. 3,220,- full coasting method IDR. 3,426,- difference IDR. 207,- Mrs. Emi's grilled salted egg IDR. 3,585,- full coasting method IDR. 3,847,- difference IDR. 262,- then for Mrs. Emi's baked salted eggs, the cost of production is IDR. 3,497,- full coasting method IDR. 3,731,- difference Rp. 234,-. Keywords: UMKM, Cost of Goods Production, Full Coasting Method

On-Line Detection Method of Salted Egg Yolks with Impurities Based on Improved YOLOv7 Combined with DeepSORT.

Salted duck egg yolk, a key ingredient in various specialty foods in China, frequently contains broken eggshell fragments embedded in the yolk due to high-speed shell-breaking processes, which pose significant food safety risks. This paper presents an online detection method, YOLOv7-SEY-DeepSORT (salted egg yolk, SEY), designed to integrate an enhanced YOLOv7 with DeepSORT for real-time and accurate identification of salted egg yolks with impurities on production lines. The proposed method utilizes YOLOv7 as the core network, incorporating multiple Coordinate Attention (CA) modules in its Neck section to enhance the extraction of subtle eggshell impurities. To address the impact of imbalanced sample proportions on detection accuracy, the Focal-EIoU loss function is employed, adaptively adjusting bounding box loss values to ensure precise localization of yolks with impurities in images. The backbone network is replaced with the lightweight MobileOne neural network to reduce model parameters and improve real-time detection performance. DeepSORT is used for matching and tracking yolk targets across frames, accommodating rotational variations. Experimental results demonstrate that YOLOv7-SEY-DeepSORT achieves a mean average precision (mAP) of 0.931, reflecting a 0.53% improvement over the original YOLOv7. The method also shows enhanced tracking performance, with Multiple Object Tracking Accuracy (MOTA) and Multiple Object Tracking Precision (MOTP) scores of 87.9% and 73.8%, respectively, representing increases of 17.0% and 9.8% over SORT and 2.9% and 4.7% over Tracktor. Overall, the proposed method balances high detection accuracy with real-time performance, surpassing other mainstream object detection methods in comprehensive performance. Thus, it provides a robust solution for the rapid and accurate detection of defective salted egg yolks and offers a technical foundation and reference for future research on the automated and safe processing of egg products.

Peningkatan Hardskill Ibu Rumah Tangga Sebagai Upaya Meningkatkan Penghasilan Keluarga Melalui Pelatihan Pembuatan Telur Asin Di Desa Bajo Kecamatan Soromandi

Counseling on "increasing the hard skills of housewives as an effort to increase family income through training in making salted eggs in Bajo Village, Soromandi District" was carried out in August by involving various community groups including duck breeders, Soromandi Village officials, and the community around the service location. This activity was carried out through counseling and discussion as well as short training through demonstration and practice on salted egg making. This extension involved more than 37 participants from the planned 20 participants and also involved 3 students who were in their final semester. The results of the extension showed that the extension participants were very enthusiastic about this training meter can be seen from active participation in all activities, especially during discussion and practice sessions and increased understanding of salted egg making in an effort to increase the added value of duck eggs produced including to increase egg storage time so that it can be consumed in a relatively longer period of time than ordinary consumption eggs and increase the selling value of eggs. Keywords: Eggs, salted eggs, dedication, Bajo Village

The Quality of Salted Egg using Red Ginger as Natural Antioxidant

The Quality of Salted Egg using Red Ginger as Natural Antioxidant

VOCATIONAL GUIDANCE TO FOSTER MOTIVATION TO WORK WITH BEGGARS, VAGRANTS, AND ABANDONED PEOPLE

The number of unemployed people continues to increase in Indonesia, causing an increase in cases of beggars, homeless people, and abandoned people. The inability to meet needs and lack of skills make begging and vagrancy an occupation. The government needs to intervene in this problem through social reintegration by providing vocational guidance. The aim is to encourage motivation to work and develop skills to prepare them for work after rehabilitation. The method used in this research is descriptive qualitative, to describe and illustrate the implementation of vocational guidance in fostering work motivation for PGOTs at the PGOT Mardi Utomo Social Service Home, Semarang. The results of the research show that the implementation of vocational guidance for PGOTs at the PGOT Mardi Utomo Semarang Social Service Home consists of an initial stage including the initial approach and assessment, a core stage namely the process of implementing vocational guidance, and the final stage includes resocialization and post-service. Vocational guidance material includes skills such as sewing, culinary arts, carpentry, animal husbandry, and making salted eggs. Instructors use individual and group methods, with guidance board media to facilitate understanding. After receiving vocational guidance at the PGOT Mardi Utomo Semarang Social Service Home, Beneficiaries experienced positive changes in that vocational guidance can grow their work motivation in terms of starting to develop their potential, showing an attitude of optimism in their career, and displaying an attitude of unity and ownership in their work.

Reducing curing time via a shell‐less method: a comparative analysis of flavour characteristics in salted egg yolk

SummaryThe rapid shell‐less curing method significantly simplifies the processing cycle of salted egg yolks (SEYs). However, differences in flavour attributes between rapidly cured SEYs and traditionally cured SEYs have yet to be clearly established. Herein, a comprehensive evaluation of the volatile compounds in SEYs using HS‐SPME‐GC‐MS and HS‐GC‐IMS aims to delineate the flavour characteristics under varying preparation methods. Despite reduced oil exudation, the rapid salting process resulted in higher levels of free amino acids than the traditional approach. Hexanal, nonanal, 1‐octen‐3‐ol, 2‐pentyl‐furan, phenylacetaldehyde, benzaldehyde, 2‐octenal, and 2,5‐dimethyl‐pyrazine were identified as significant contributors to the SEY flavour profile. Conversely, salted hen egg yolks contained methional, decanal and 2‐methyl‐pyrimidine; whereas salted duck egg yolks presented with (E,E)‐2,4‐decadienal, 2,6‐diethyl‐pyrazine and nonanoic acid. Principal component analysis of the E‐nose revealed that the aroma profile of rapid curing (SHY‐R25) was more similar to that of traditional curing (SHY). The rapid preparation technology presented a viable alternative to traditional pickling, capable of partially replicating the flavour of traditional salted egg yolks within a single day. These findings contributed to a more scientific application and preparation of SEY flavouring bases, providing a theoretical basis for flavour enhancement and development.

Novel Insights into the Effects of Different Cooking Methods on Salted Egg Yolks: Physicochemical and Sensory Analysis.

In this study, the flavor characteristics and physicochemical properties of salted egg yolk (SEY) under different cooking methods (steaming/baking/microwaving) were investigated. The microwave-treated SEY exhibited the highest levels of salt content, cooking loss, lightness, and b* value, as well as the highest content of flavor amino acids. A total of 31, 27, and 29 volatile compounds were detected after steaming, baking, and microwave treatments, respectively, covering 10 chemical families. The partial least squares discriminant analysis confirmed that 21 compounds, including octanol, pyrazine, 2-pentyl-furan, and 1-octen-3-ol, were the key volatile compounds affecting the classification of SEY aroma. The electronic nose revealed a sharp distinction in the overall flavor profile of SEY with varying heat treatments. However, no dramatic differences were observed in terms of fatty acid composition. Microwave treatment was identified as presenting a promising approach for enhancing the aroma profile of SEY. These findings contribute novel insights into flavor evaluation and the development of egg products as ingredients for thermal processing.

Pelatihan Penggunaan dan Perawatan Mesin Pencuci Telur Asin Bagi UKM ‘Mak Ngat’ dipasar Rasamala Perumahan Srondol Wetan Kecamatan Bayumanik Kota Semarang

Semarang State Polytechnic as a tertiary institution implementing the Tri Darma of Higher Education through the 2023 Competitive Community Service program sees several problems faced by UMKM partners, where the service partner who collaborates with us is Mang Ngat UMKM, one of whose businesses is engaged in making salted eggs, where One of the problems faced is that there is no egg washing machine that replaces manual washing of salted eggs, but this problem can be resolved with the provision or donation of a salted egg washing machine in the first stage. The next problem faced by Mang Ngat UMKM service activity partners is that they require knowledge of the machine operation process according to procedures so that the operation is safer for the operator and the machine. Apart from that, Mang Ngat UMKM also need knowledge of the maintenance process for the salted egg washing machine so that the machine can last longer. long. With these problems, in the follow-up activities of Community Service to Mang Ngat UMKM after the provision or grant of egg washing machines, follow-up activities were carried out, namely by carrying out training on the operation and maintenance of salted egg washing machines at Mang Ngat UMKM in the Rasamala market, Srondol Wetan housing complex, Banyumanik sub-district, Semarang city, with After carrying out training on the operation and maintenance of salted egg washing machines, it is hoped that the salted egg washing machines can be operated safely by Mang Ngat UMKM and maintenance can be carried out properly so that the salted egg washing machines can increase their service life.

Pemberdayaan Pelaku Usaha Untuk Meningkatkan Jumlah Produksi Dan Mutu Pada Nutrisi Telur Asin Oleh Penggiat Home Industri

The village of Sendal Kopo is the village of Panenjoan in the Serang district of Banten Province, where people produce salted eggs. However, a problem faced in making this salty egg is the need for more marketing of products and the quality of nutrition in the salty egg, which is affecting the production. Therefore, an increase in the production and quality of salt egg nutrition results in increased production and income for business people. The method used for community dedication is the participative method of training the home industry in the village of Panenjoan. This activity takes place for one (1) month, and the training given goes smoothly, smoothly as well as orderly. As a result of this activity, the coal-fired home industry can increase production and the quality of salted egg nutrition as the volume of salted egg production increases.

SISTEM MONITORING PROSES PENGASINAN TELUR ASIN BERBASIS IOT

Batammas Salted Egg Shop is a salted egg manufacturing industry lo-cated in Bumiayu, Brebes Regency experiencing problems in the salted egg salting process due to calculations and salting procedures related to conditions that affect the quality of salted eggs such as measuring the saltiness of dough to coat duck eggs, determining the temperature of the storage place, salting time, and determining the quality of salted eggs, It is still done by estimation based on human or manual senses which causes a lot of dough ingredients to remain after use, the failed salting egg salting process, and the lack of time efficiency in determining the quality of salted eggs. From these problems, a system was made to find out the conditions during the IoT-based salted egg salting process using NodeMCU ESP8266 as a microcontroller and 3 supporting sensors, namely DHT11 sensors, TDS sensors and BH1750 sensors, using the waterfall method as the flow of making the system with the results of a system with an average temperature value of 27.82o C with good sta-tus, salt content that requires 4 times the addition of a total salt of 4500 grams of salt for 64 grains (4.48 kg) salted eggs with good final status, as well as a good determination of the quality of salted eggs, which is 4500-4700 lux with the result of 60 salted eggs of good quality and 4 salted eggs of poor quality or damaged.

Using salted egg white in steamed bread: Impact on functional and structural characteristics

Steamed bread has long been an important part of Chinese cuisine. This study investigated the effects of salted egg white (SEW) (5, 10, 15, and 20% w/w) on the quality of steamed breads. Findings revealed that SEW notably enhanced the bread's volume and texture, with a 20% inclusion significantly boosting water retention and rheological properties, albeit reducing bread's lightness. In addition, the H-bond absorption band intensity in the Fourier transform infrared spectroscopy (FTIR) analysis showed increased peak intensities with higher SEW levels, indicative of protein structure alterations. X-ray diffraction confirmed the presence of an amylose–lipid complex. Scanning electron microscope (SEM) and Confocal laser scanning microscope (CLSM) imaging depicted a smooth, consistent protein network with SEW addition. Consumer sensory evaluation responded favourably to the SEW15 steamed bread, suggesting its potential for food industry application. Overall, the study considers SEW an effective ingredient for improving steamed bread quality.

Nondestructive testing of runny salted egg yolk based on improved ConvNeXt-T.

Salted egg yolks from salted duck eggs are widely utilized in the domestic and international food industry as both raw materials and ingredients. When salted egg yolks are not fully cured and matured, they exist in a fluid state, with a mixture of solid and liquid internally. Due to this composition, they are susceptible to deterioration during storage and usage, necessitating their detection and classification. In this study, a dataset specifically for salted egg yolks was established, and the ConvNeXt-T model, employed as the benchmark model, underwent two notable improvements. First, a lightweight location-aware circular convolution (ParC) was introduced, utilizing a ParC-block to replace a portion of the original ConvNeXt-T block. This enhancement aimed to overcome the limitations of convolution in extracting global feature information while integrating the global sensing capability of vision transformer and the localization capability of convolution. Additionally, the activation function was modified through substitution. These improvements resulted in the final model. Experimental results indicate that the enhanced model exhibits faster convergence on the custom salted egg yolk dataset compared to the baseline model. Furthermore, a significant reduction of model parameters by a factor of 4 led to a 2.167 percentage point improvement in the accuracy of the test set. The ParC-ConvNeXt-SMU-T model achieved an accuracy of 96.833% with 26.8 million parameters. Notably, the improved model demonstrates exceptional effectiveness in recognizing salted egg yolks. PRACTICAL APPLICATION: This study can be widely applied in the process of salted egg yolk production and quality inspection, which can improve the actual sorting efficiency of salted egg yolks and reduce the labor cost at the same time. It can also be used for nondestructive testing of salted egg yolks by governmental enterprises and other regulatory authorities.

Design of Salted Egg Maker by Using PLC Based on Osmotic Pressure Method

Salted egg is one of the egg types that has a lot of devotees because it tastes a little salty and savory. Salted eggs are usually homemade in various regions. The easy process of making them has attracted many people to do so. This study developed a PLC-based on automatic system for a salted egg maker using the osmotic pressure method to accelerate the opening of the semi-permeable membrane on duck eggshells so that the salting mixture seeps into the eggs more quickly. It was carried out in an osmotic pool containing water and acetic acid at a concentration of 5%. The data collection process in designing the salted egg maker consisted of evaluating the performance of photoelectric sensors, proximity sensors, temperature controller, thermostat set point, baking time, and salted egg durability test. The results of the tests indicated that the time needed to make salted eggs from raw eggs to cooked eggs only took 36 minutes using the machine designed. Additionally, the presented salted egg maker reveals the short making time, and long salted egg durability. altogether revealing full potential to be easily used for practical applications.

SOCIALIZATION OF SALTED EGG MAKING IN TENGAH TANI VILLAGE

Salted egg is a livestock product technology that has quite a lot of enthusiasts. Tengah Tani Village is only accustomed to processing conventional salted eggs without using herbal ingredients. The purpose of this program is to increase the added value and durability of duck eggs and improve the skills of the people of Tengah Tani village in processing herbal salted eggs. Community service activities: 1. Socialization of joint counseling, 2. The direct practice of making herbal salted eggs. The results of community service activities provide a reasonable response where it is quite enthusiastic about attending a series of activities in groups and individuals, where there are innovations by adding spices that can reduce salt levels and fishy flavors.

Optimizing Muza-Smoked Salted Egg Production: A SWOT Analysis of an Empowerment Program Leveraging the Triple Helix Model

Efforts to improve the quality of small and microenterprises (SMEs) depend not only on the availability of internal resources but also on innovation and worldwide regulation dynamics. The triple helix concept has become an alternative solution for improving the quality of SMEs, which consists of academicians, governments, and businesses (SMEs). Muza is an SME that is being fostered by lecturers in the Faculty of Animal Science Universitas Brawijaya in Blitar District; this SME produces smoked salted eggs and has become one of the featured products based on Blitar's Service of Fishery and Livestock Department. The communication between the academician and the Muza Management-Government on the development program was implemented separately. This research aimed to develop development strategies to increase the quality of Muza smoked salted eggs. The research was conducted in Blitar District in July 2022. The research used an explanatory method to identify problems in the field and categorize the problems into groups using the SWOT method. SWOT components are formed using in-depth interviews with the planner and implementer of the strategy, which consists of five people. The subjects were given a closed questionnaire that consisted of SWOT components. The SWOT analysis results show that the total IFE score is 4 and the EFE score is 4.45. The IE matrix shows that the empowerment strategy is on the “V” cell, which has a "hold and maintain" strategy. Thus, the programs given were not efficient, and strategic planners need to focus on product quality improvement. The design of GMP and HACCP systems is strongly recommended.

The effects of sucrose/NaCl combined pickling on the textural characteristics, moisture distribution, and protein aggregation behavior of egg yolk.

Salted egg yolks have a tender, loose, gritty, and oily texture and are commonly employed as fillings in baked goods. This study investigated the formation mechanism of egg yolk gels using three different pickling methods: NaCl, sucrose, and mixed groups. The results revealed that of these pickling methods, egg yolks pickled with the mixture had the lowest moisture content (11.59% at 25°C and 10.21% at 45°C), almost no free water content, and the highest hardness (19.11 N at 25°C and 31.01 N at 45°C). Intermolecular force measurements indicated that pickling with the mixture mitigated the surface hardening effect of sucrose and facilitated protein cross-linking. Moreover, confocal laser scanning microscopy of the egg yolk gels pickled with the mixture displayed macromolecular aggregates and oil exudation, suggesting that this method partially disrupted the lipoprotein structure and notably promoted yolk protein aggregation and lipid release. Overall, egg yolks formed a dense gel via the mixed pickling method owing to the ionic concentration and dehydration effects. These findings show the impact of NaCl and sucrose in pickling egg yolks, providing a crucial foundation for developing innovative and desirable egg yolk products. PRACTICAL APPLICATION: This study introduces a novel pickling strategy that combines sucrose and NaCl for egg yolk processing. The egg yolk pickled using this method exhibited improved quality according to the evaluated textural characteristics, moisture distribution, and protein aggregation behavior. The findings may broaden the use of sucrose as a pickling agent for egg yolk processing and provide new ideas for developing and producing pickled eggs and other food products.

ABCD (Asset Based Communities Development): Legalitas dan Pengembangan Potensi Usaha Mikro, Kecil, dan Menengah (UMKM) Telor Asin Desa Pagelaran

The basic idea of community service is based on the problematic situation faced by partners, namely regarding the management of the village's superior potential. Community service activities are carried out in the form of knowledge sharing with an andragogical approach. This research was conducted using the ABCD (Asset Based Communities Development) approach which is a model approach in community development. This development focuses on an inventory of assets in the community that are seen as supporting community empowerment activities. After conducting interviews with informants through purposive sampling techniques and in-depth observations by looking at the potential of Pagelaran village, it was found that potential problems with Micro, Small and Medium Enterprises (MSMEs) processing the largest salted eggs as a home industry that process the greatest potential of Pagelaran village, namely salted eggs which are still managed traditionally and do not have a valid business license. The solution offered based on these potential findings is to make business patents through legality and development of the potential of Salted Egg Micro, Small and Medium Enterprises (MSMEs) in Pagelaran Village.