Salted Egg Research Articles

Karakteristik Sensorik Telur Asin dengan Pemberian Tepung Daun Jeruk Purut (Citrus Hystrix)

Eggs are a food ingredient with a relatively high protein content and have complete amino acids, unsaturated fats, vitamins and minerals that the body needs and are easy to digest. Eggs are always available throughout the year, but the fact is that egg shells crack easily, relative humidity and temperature in the storage room can affect the quality of eggs and cause chemical and microbiological changes so preservation efforts are needed to maintain the quality of the eggs. Salted eggs are a way to preserve eggs which has the benefit of improving the taste and the texture of the egg yolk. The addition of kaffir lime leaf flour is one of the diversification methods for processing salted eggs. The aim of this research was to determine the sensory characteristics of salted eggs by administering kaffir lime leaf flour. The experimental research used a Completely Randomized Design (CRD) with 5 treatments, namely S0: 0% kaffir lime leaf flour, S1: 15% kaffir lime leaf flour, S2: 20% kaffir lime leaf flour, S3: 25% kaffir lime leaf flour, and S4: 30% kaffir lime leaf flour with 5 repetitions. he results of the research showed that salted eggs with 25% kaffir lime leaf flour produced salted eggs that were liked by the panelists in terms of sensory characteristics.

CONSUMER WILLINGNESS TO PAY FOR CHAIYA ORGANIC SALTED EGG IN SMART LABEL PACKAGING: THE CASE STUDY IN SURAT THANI PROVINCE

Purpose – This research studies the factors influencing willingness to pay and to evaluate the value of willingness to pay for Chaiya organic salted egg in smart label packaging among consumers in Surat Thani province. Research methodology – The Conjoint Analysis method was used to analyse attribute factors based on literature reviews and related research. Data were collected through interviews and questionnaires from a consumer group aged 15 years and up, totalling 250 individuals. Findings – The results revealed that the attribute of the product with the greatest impact on consumer satisfaction is the certification seal for organic authenticity. This attribute would lead to an increasing price of approximately 1.35 USD per box. If Chaiya organic salted egg have modern packaging with a color bar indicating the salt level and an organic certification seal, the price level of Chaiya organic salted egg was two times higher than general Chaiya organic salted egg. Consumers were willing to pay the highest price at 7.46 USD per box. Research limitations – Having an excessive number of attribute sets may lead to confusion for interviewees when assigning scores to each set of attributes. Practical implications – Conjoint Analysis is a tool suitable for measuring customer satisfaction towards various product attributes and developing new products to introduce into the market. Originality/Value – the attribute of the product with the greatest impact on consumer satisfaction is the certification seal for organic authenticity.

Analisis Penerapan Target Coting Dalam Upaya Efisiensi Biaya Produksi Dan Peningkatan Laba Usaha Pada Usaha Kecil Menengah

UD. Adon Jaya which is located at Jl. Bima, Ds. Kebonsari RT 05 RW 01, Kec. Candi, Sidoarjo Regency, East Java is a Small and Medium Enterprise (UKM) owned by Pak Sulaiman which operates in the food sector, namely salted eggs. Salted eggs produced by UD. Adon Jaya has an interesting innovation where the salted eggs have different flavors and processing methods, such as original, fried, grilled and oven flavoured. Daily sales can reach 400 to 500 salted eggs with an income of IDR 16,000,000 to IDR 18,000,000 per month with a profit percentage of 31%. The research objective to be achieved in accordance with the research questions explained above is to find out, analyze and answer how the application of target costing affects production cost efficiency and increasing business profits at UD. Adon Jaya. This research took informants from UD owners. Adon Jaya, namely Mr Sulaiman and production employee Mas Zaky. In its implementation in the field, this research took secondary data including company history, financial and sales report data, as well as an explanation of the salted egg production process. The type of research that will be used is qualitative methods. The analysis technique used is comparative analysis between manual calculations used by UD. Adon Jaya with calculations that apply target costing carried out by the author. These results show that implementing target costing can streamline production costs by 12%, so that the resulting profit also increases 37%. The results of the analysis findings conclude that the application of target costing at UD. Adon Jaya has a positive influence by streamlining production costs so as to increase profits.

Penerapan Teknologi Operasional Penggunaan Mesin Pencuci Telur Asin Bagi UKM ‘Mak Ngat’ Desa Purwerejo Kec. Suruh Kab. Semarang

Survey results from several salted egg manufacturing businesses where in the process of cleaning eggs from the mud mixture using tools in the form of fibers or wires so that the remaining mud stuck to it can be cleaned. Craftsmen who are experienced enough can only clean around 150 eggs or around 12 kg in one hour, of course this is less efficient if the production scale of the UMKM is large. The partners for this community service activity are UMKM which are engaged in making salted eggs. one of the problems faced is in the process of washing salted eggs, which is a process that is carried out before being marketed, where the process still uses manual washing power using human power, manual washing requires less efficient time so that when there are orders, many UMKM experience problems. to fulfill orders from consumers. UMKM that operate in the egg business sector really need a touch of technology related to the salted egg washing method. With this problem, in Community Service Activities for UMKM, salted egg washing machines will be handed over to partner entrepreneurs, namely UMKM Mak Ngat, Purworejo Village, Suruh District, Semarang Regency. The impact of using a salted egg washing machine on Mak'Ngat UMKM is that the salted egg washing process is more economical, namely when done manually it can clean around 150 eggs or around 12 kg in one hour, but when done using a machine the cleaning capacity reaches 45 kg per hour and this number rose drastically.

A comprehensive review on salted eggs: quality formation mechanisms, innovative pickling technologies and value-added applications

Salted eggs are very popular in China for their pleasant flavor and texture.

Planning of Production Facilities Layouts of Home Industry of Cabalu Smoked Salted Egg in Bone District

The home industry of Cabalu smoked salted egg is one of the home industries in Bone Regency that operates in the egg processing sector. This home had the potential to produce smoked salted eggs, which was quite promising and was supported by the main raw material for duck eggs, which was available in three cages in Cabalu village and had a group of ducks and raw materials for salt that are easy to obtain, as well as the public's interest in home products. Currently, the layout of production facilities and working environment conditions in the home industry of Cabalu smoked salted egg are experiencing problems. This research aims to redesign the Home Industry of Cabalu smoked salted egg facility's layout, which can utilize the area, minimize material path length, reduce process constraints, and maximize production results using the Activity Relationship Chart (ARC) method and the BLOCPLAN algorithm. The proposed layout was selected based on the adjective value and R-Score, which was close to 1, with a rel-dist score with the lowest value and adapting to the conditions of the home industry. The proposed layout number 20, the alternative layout was chosen as the proposed layout with the lowest material transfer distance.

Pembuatan Tepung Telur Ayam (Gallus gallus. D) Asin Rebus

Chicken eggs are a food that is very rich in nutrients, including protein (12.8%) and fat (11.8%). The high levels of water, fat and protein in eggs can make them a good medium for bacterial growth. Quality deterioration in eggs can be prevented by using egg preservation methods, namely drying eggs into egg powder or flour. Chicken eggs are still very limited and inefficient processing to be used as salted egg flour. Therefore, it is necessary to conduct research on the manufacture of boiled salted chicken egg flour (Gallus gallus. D). This research was conducted to study the making of boiled salted chicken egg flour and understand the characteristics by taking measurements on whole eggs, egg whites, and yolks using the proximate test method, measurement of fineness, and color test. This research was conducted using a non-factorial Completely Randomized Design (CRD) model consisting of 6 testing factors (T) and (A), namely: T1 whole unsalted chicken eggs, T2 white unsalted chicken eggs, T3 yellow unsalted chicken eggs, A1 whole salted chicken eggs, A2 white salted chicken eggs, and A3 yellow salted chicken eggs. The research results of salted chicken egg flour making is a process that involves drying salted eggs and grinding them into flour form. The preparation of salted egg flour showed that the difference between regular chicken eggs and salted chicken eggs, which resulted, affected the proximate properties and had a noticeable impact on the nutritional composition and physical properties of the egg flour produced, while the moisture content was not significantly different. Keywords: Chicken Egg Flour, Egg Preservation, Proximate Properties, Salted Eggs.

The effect of maltodextrin on properties of sated egg yolk

Salted eggs are mainly produced through salting treatments that taste salty. However, high sodium intake is part of the pathophysiology of hypertension. Thus, this study aimed to develop low-sodium egg yolks with salting treatment using sodium chloride (NaCl) and maltodextrin to reduce salt content in the salting process. Salted egg yolks were produced using methods in the salting process using maltodextrin (10% and 20% supplement) and were compared to salted eggs brined with 20 and 26% sodium chloride (NaCl) solutions. The moisture content, salt content, color, and texture properties of salted egg yolks during salting for up to 35 days were determined. Nevertheless, salted egg yolks produced with the salting solution using maltodextrin supplement had a significant salt content (0.21-3.30 mg/g) that was lower than the amount discovered in commercial salted yolks (2.84-4.15 mg/g). The results revealed that the maltodextrin substitution affected the salted yolks' properties. The salt contents of all salted egg yolk samples gradually increased during the salting process, along with slight decreases in moisture content as salting time and salt solution concentration increased. The lightness (L*) and the yellowness (b*) decreased while the redness (a*) increased. The hardness, adhesiveness, cohesiveness, gumminess, and chewiness of salted egg yolks increased rapidly over the time of salting, while springiness decreased during the initial stages of salting and reached almost constant levels at the end of salting. As the salting time increased to 35 days, the salted yolk gradually became dark reddish. The maximum denaturation temperature (Tmax) and denaturation enthalpy (DH) of egg proteins increased with increasing salting time. These effects were most pronounced due to the high maltodextrin content of the salting solution. This study suggests that this approach with maltodextrin substitution using the shell egg salting protocol can produce low-sodium salted eggs.

Training on Salted Egg Production Utilizing Local Potential in Cibodas Village, Tanara Subdistrict, Serang, Banten

One of the objectives of this research activity is to increase the potential contained in micro business activities in the community in one of the villages in Pandeglang district, Banten. Lack of knowledge and skills in keeping up with the times makes most business actors unable to compete in potential markets. Based on this, socialization activities and product packaging training were carried out for business actors who use local potential in Banten, especially in Pandeglang Regency, Curugciung Village to be precise. The results of the research show that the development of packaging knowledge and skills by business actors utilizing local potential is increasing rapidly. Apart from being a challenge for the business world, it is also a huge opportunity and potential for improving the economy and business. Business actors must be able to keep up with changing trends by utilizing information technology to encourage business activities while increasing competitiveness.

Occupational Therapy Making Salted Eggs On Improving Ability And Independence Of ODGJ

The need for social interaction is a basic human need, in minimizing social welfare problems, especially for people with disabilities, namely people with mental disorders, the role of an agency is needed, one of which is the Ngletih Community Health Center in Kediri. However, at the Ngletih Mental Health Center posyandu there are no activities that can improve the ability and independence of ODGJ. Seeing this problem, we provide a solution by providing occupational therapy as an effort to increase the independence of ODGJ at the Ngletih Health Center. The research activity aims to determine the increase in the ability and independence of ODGJ before and after being given occupational therapy to make salted eggs. The research was conducted at the Ngletih Mental Health Center Posyandu with 13 people who came. The method used is pre-experiment research with a one-group pretest-posttest design, data collection using questionnaires, analysis techniques using pre post data scale statistics. The results of the research that have been carried out produce an average value before treatment is 50.76 while the average ability to make salted eggs ODGJ after being given treatment or occupational therapy is 81.15 this proves that the ability to make salted eggs increases after the provision of salted egg making occupational therapy, so it can be concluded that the provision of occupational therapy to make salted eggs can increase the independence and ability of ODGJ in the Ngletih Puskesmas Mental Health Post.

Pelatihan Pengelolaan Media Sosial Sebagai Upaya Promosi Produk UMKM Desa Balongdowo

This community engagement discusses understanding in making online sales stalls through Instagram media for the two MSME actors. By going through activities in social media management training as an effort to promote the MSME products Salted Egg Pak Poh and Mama Bagas's Roasted Rice in Balongdowo village, as well as introducing the importance of managing social media that can be owned with the aim of building Brand Awareness. By going through the stages namely observation, training, lectures, practice for carrying out the training, and ending with an evaluation of the results of the activities that have been carried out. Then the results obtained by the two owners of MSME Salted Egg Pak Poh and Mama Bagas's Roasted Rice have mastered the strategy for using sales stalls through Instagram media and mastering strategies in using social media to build Brand Awareness in the long term.

Changes in physicochemical properties, molecular structure and microstructure during vacuum assisted quick pickling of low-NaCl salted eggs

In order to clarify the quality formation process of low-NaCl salted eggs (LSEs) under the dual action of vacuum and salt, changes of physicochemical properties, molecular structure, and microstructures of egg white as well as interior and exterior yolks were systematically studied. Results showed that the salt content of egg whites and egg yolks increased to around 5% and 1% respectively, which were only about half of their traditional counterparts. Exterior yolk exudes more oil than the interior yolk, which was consistent with the observation of a more compact microstructure by scanning electron microscopy (SEM). Rheological testing demonstrated a significant increase in the viscosity of yolks but a decrease of egg whites. At the molecular level, proteins of egg white and yolk had gone through the process of denaturation and aggregation, but their change tendencies of free sulfhydryl group, surface hydrophobicity and secondary structure were slightly different. In summary, vacuum assisted two-stage pickling could effectively shorten the ripening time of salted eggs and reduce salt content without compromising their good quality.

Proximate Quality of Low-Sodium Salted Egg

This study aims to determine the use of low-sodium salt for the proximate quality of salted eggs. The research method used a complete randomized design with P0 control treatment, 10% P1 low sodium salt treatment, 20% P2 low sodium salt treatment, and 30% P3 low sodium salt treatment. Analysis data was carried out on the contents of water, protein, lipid, and ash content. The data were analyzed using SPSS with a significance level of 0.05. The results indicated that the water content of egg whites and egg yolks was not significantly different from the treatment of ordinary salt and low sodium salt treatment. The lipid content was also not significantly different at all treatments. Protein content, ordinary salt treatment, and low sodium salt provided a noticeable difference in egg white protein content (p<0.05). Making salted eggs using low-sodium salt produces salted eggs with the similar proximate quality as the control with the lower sodium levels than the control treatment.

Penerapan Media Sosial Sebagai Strategi Pemasaran UMKM Telur Asin Pak Dapin di Kabupaten Karawang

The expansion of IT has altered the marketing landscape in recent years. In today's era of cutthroat corporate rivalry, a company's marketing plan is a potent tool. Businesses might collapse if they don't have a solid plan in place. The purpose of this study is to examine how UMKMPak Dapin's salted eggs have been marketed on social media in an effort to boost sales. Interviews with company leaders and analyses of relevant documents are the backbone of qualitative research methods. According to the findings, Pak Dapin's salted egg UMKM has effectively implemented a number of marketing strategies, such as developing salted egg products with the advantage of salted eggs into two flavor variants (original salted eggs and grilled salted eggs), setting prices based on market segments, using social media as promotion, and establishing cooperation with local and out-of-town partners for distribution. Products may keep their quality via structured manufacturing methods. By developing and implementing plans for each component of the UMKM marketing mix, the salted egg company Pak Dapin used social media to boost sales. This study has important repercussions for other UMKM looking to get a competitive edge and maintain development in their businesses by using social media marketing.

Socialization of Making Salted Eggs with Water Media to Improve the Soft Skills of the Residents of Pindrikan Lor Semarang

Eggs are an almost perfect source of animal protein. Consumption of chicken eggs is a perfect food ingredient that contains high nutrients. Increasing the consumption of salted eggs can be done by making salted eggs in a wet way. In using wet media it is very easy to use water media which can be measured with certainty in adjusting the amount of salt content added. Salt levels are very influential in the results of these eggs later. Salt will enter the egg through the pores of the eggshell to the egg white, then to the egg yolk. The salt will draw out the water contained in the egg. through socialization activities on Making Salted Eggs with Water Media to Improve the Soft Skills of Pindrikan Lor Semarang Residents resulting in an understanding of making salted eggs with water media there was a significant increase from 20% to 67%, this shows that the service activities carried out were successful

Training of spicy salted eggs making in Tanjung Kesuma Village, Purbolinggo Subdistrict, East Lampung Regency

Tanjung Kesuma Village is one of the cultivation centers of egg-laying hens. The product generated from this cultivation is chicken eggs. Eggs contain complete nutrients, such as carbohydrates, fats, proteins, minerals, and vitamins. However, eggs exhibit a drawback, which makes them cannot be stored for a long time. Salted eggs are one form of processing to increase the shelf life of eggs without reducing their nutritional content. The purpose of this community services activity was to conduct training in making salted eggs. The implementation of this activity was expected to increase the selling value of eggs and their shelf life. Eggs that have been processed into salted eggs have an increased selling value and a longer shelf life. The methods used in this activity were socialization and extension, training, and practice of making salted egg. This activity was conducted on 3 January 2023. The practice of making spicy salted eggs used the basic ingredients, consisting of chicken eggs, salt, and condiments (garlic, red pepper, and lemongrass) with 10–14 days of soaking. The results of the training have generated a good responses from the Family Welfare Program (PKK) housewives participants, in the form of quite interesting discussions, and all participants were involved in the practice of making spicy salted eggs. This community services activity is expected to help participants to better understand the innovation of making salted eggs using the brine and condiments marinade method.

Strategi branding membangun Brand Identity pada UMKM

The development of the times requires introducing its products more easily and modernly to consumers through a brand. The writer who did community service in Nglebak Village, Jombang Regency found the problem of a Brand Identity that was not yet known by MSME owners, so it was sparked to help several MSMEs in introducing what Brand Identity was. With the method 1) Socialization of UMKM inviting a resource person in their field, 2) Followed by assistance in making UMKM Brand Identity, and 3) Inauguration of 3 Brand Identity accompanied by physical handover to 3 (three) UMKM, namely a) Pesona Mebel, Mr. Suparno's business which operates on furniture or furniture made of teak wood, b) Snacks from Mrs. Seniti, a culinary business with the superior product banana chips from Mrs. Seniti, and c) Rahayu Wilujeng Salted Egg owned by Mr. Muslimin who processes his home-breed duck eggs into ready-to-eat salted eggs. As a result, UMKM in Nglebak Village, who previously did not know the importance of brand identity, are now able to understand the importance of a Brand Identity after following the stages of the author's method of implementing community service. With the Identity Brand which is starting to be built, it is hoped that it will be able to sustain the UMKMbusiness.

Color, pH, and Yolk Index of Chicken Eggs Coated with Coriander at Different Curing Time

This study aims to determine the effect of the length of salting of purebred chicken eggs covered with ingredients containing coriander (Coriandrum sativum L.) on color, pH, and yolk index. The study used a completely randomized design (CRD) with salting time (1, 7, 14, and 21 days) as the treatment, each consisting of 5 replications. Data were analyzed for variance and Least Significant Differnce (LSD) at the 5% level. The results showed that salting time had a significant effect (P>0,05) on color and index yolk, but no significant effect (P>0,05) on the pH of the yolk. Salting eggs for 14 days produced the best yolk color, while 21 days of salting produced the best yolk index and pH. The conclusion is that the salting time for making salted egg covered with coriander-containing ingredients is at least 21 days.

IMPLEMENTASI NILAI-NILAI PROFIL PELAJAR PANCASILA DALAM KURIKULUM MERDEKA DI SEKOLAH DASAR

This study aims to describe the implementation, constraints, and solutions in cultivating Pancasila student profiles in the independent curriculum. This research was conducted at SD Muhammadiyah 22 Surakarta. This research uses a qualitative approach. Data collection techniques used are observation, interviews, and documentation. The data sources in this study involved grade 1 students, grade 1 teachers, and school principals. Data analysis techniques namely data reduction, data presentation, and conclusion. Validity test by source and technique triangulation. The results showed that the planting of Pancasila student profiles in SD Muhammadiyah 22 Surakarta was carried out through habituation and project learning. Habituation done in elementary school; including praying before and after studying, reading prayer readings accompanied by practice, reading the Koran, carrying out midday prayers in congregation, getting used to 5S (smile, greeting, greeting, polite, polite), carrying out class pickets, sharing food with friends, asking permission when leaving class, conducting question and answer during learning, and discussing. The learning project that was carried out was making salted eggs. The target of achieving the planting of Pancasila student profiles in students is 80%. Obstacles experienced by teachers and schools include parents who find it difficult to communicate, hyperactive students, and some students who are not fluent in writing. Solutions in overcoming obstacles include coordinating with parents of students, disciplining students, introducing the environment to students, Always inviting students to discuss, always reminding them to 5S (smile, greet, greet, polite, and courteous), and always playing an active role and diligent in assisting students

Mempelajari Pengaruh Suhu dan Konsentrasi Larutan Garam Terhadap Kadar Telur Asin Ayam

Eggs are one of the sources of protein, fat, minerals, and vitamins that are good for the body. Eggs are prone to deterioration in quality caused by physical damage in the form of cracks that can occur during packing, transportation, and storage. One way to prevent damage is by the salting method. Therefore, it is necessary to soak in a salt solution to become salted eggs. The purpose of this study was to determine the effect of the level of salt concentration and temperature during the immersion of eggs in a salt solution to obtain quality salted eggs. The temperatures used in this research of 50ᵒC, 55ᵒC, 60ᵒC, and 65ᵒC, and salt concentrations of 15%, 20%, and 25%. The parameters observed were the measurement of the salt concentration of the salted egg, the changing color in the salted egg yolk, and the taste test for the saltiness of the salted egg. The results obtained by soaking salted chicken eggs at 60ᵒC at a concentration of the salt solution (15%, 20%, 25%) have met the SNI standard quality of 2% because the higher the concentration of salt solution given, the salt content in the egg will also increase. The taste level of saltiness in salted egg chicken obtained an average score of 3 with the taste of egg with salty egg, in which the salt solution increases according to temperature and concentration. The color of the eggs produced at 60ᵒC and 65ᵒC changed from normal yellow to orange-colored yolk eggs. The increase in temperature and the concentration of different salt solutions on the salted egg yolk color is affected by diffusion currents, and It causes the taste of the salted egg to turn salty. Keywords: Chicken Salt Eggs, Salt Solution, Soaking.