Salted Egg Research Articles

Salted egg agroindustry in Brebes during the covid-19 pandemic

This study aims to describe changes in the agro-industrial activities of salted eggs in Brebes Regency during the Covid-19 pandemic, both in marketing and agro-industrial processes. This research was conducted from January to April 2021. A total of 135 active salted egg agroindustries located in 12 sub-districts of 17 subdistricts in Brebes Regency were applied in this study. The research sample was 50 industries determined by purposive random sampling, namely districts with the most significant number of salted egg agroindustries (Brebes, Bulakamba, and Warnasari Regencies). Respondents are the owners of salted egg agroindustries who were selected as samples. Primary data (marketing distribution of salted eggs and salted egg processing technology) were collected by interview using a questionnaire and observation. Secondary data were collected by recording related documents from the government and the Central Bureau of Statistics of Brebes Regency. Data on the distribution of egg processing technology was analyzed descriptively. During the Covid-19 pandemic, producers had difficulty obtaining raw materials during a pandemic which triggered a 59% decline in salted egg production followed by a decrease in demand. Changes in salting salted eggs did not occur during the Covid-19 pandemic despite a decline in production. Salted egg producers do not reduce the quality of the salting method. As many as 30% of salted egg producers produce a combination of original, grilled, and baked flavors.

FORMATION OF THE ENTREPRENEURIAL SPIRIT OF PROSPECTIVE TEACHERS THROUGH PROJECT-BASED LEARNING

This research aims to find out whether the entrepreneurial spirit of prospective Madrasah Ibtidaiyah teachers can be formed with the application of project-based learning models. The type of research used in this study is descriptive quantitative research with sampling techniques in purposive sampling techniques. The sample population selected was Madrasah Ibtidaiyah Teacher Education UIN Walisongo Semarang semester IV class 2018/2019. The research sample used was class IV A, with 40 students. The free variable in this study is a project-based learning model as aloe vera hand sanitizer, young coconut rotary ice cream, jelly candy, dab soap, character's light sleeper, rainbow ice lolly, making salted eggs with onion flavor and rendang flavor, mosquito repellent candles, making BioLim, and manufacture of pandan-scented candlenut hair oil. In contrast, the tied variable is the student's entrepreneurial spirit. The conclusions showed the entrepreneurial spirit of prospective teachers through a project-based learning model in a suitable category with an average score of 14.1. The biserial correlation formula obtained a value of RB 0.54 and KD of 29.24%. The figure means that the project-based learning model is good enough to contribute to the formation of the entrepreneurial spirit of prospective teachers by 29.24%. Student response to the application of project-based learning models to foster the entrepreneurial spirit of future teachers gives a positive reaction with agreed categories. The average score is 3.6.

Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs.

The purpose of our study was to determine the impact of rosemary extract in duck eggs, as determined by in vitro antioxidant capacity, lipid oxidation, fatty acid profiles, and flavor analyses. Three groups of salted duck eggs were compared: A control group and group enriched with 0.1% and 0.5% (w/v) rosemary extracts for 28 days of salting. In a time-dependent manner, the radical scavenging activity and reduction power of eggs with 0.5% (w/v) rosemary extract were significantly higher those of the control at 28 days after salting. The fatty acid profiles of salted egg were significantly affected by rosemary extract and salting time. Palmitic acid was the most abundant fatty acid in salted egg treated with rosemary extract, followed by linoleic acid and arachidonic acid. Furthermore, the treated eggs contained more docosahexaenoic acid than the control ones. And the treated eggs also have a considerable impact on the lipid oxidation process (primary and secondary oxidation). As a result, rosemary extract can be used as a natural antioxidant spice to prevent oxidation and extend the shelf life of eggs during storage. Furthermore, flavor research using solid phase microextraction - gas chromatography - mass spectrometry and an electronic nose demonstrated that adding rosemary extract to salted eggs could give them a distinct flavor.

Design and Implementation of A Microcontroller-Based Automatication System for Salted Eggs Production

Duck eggs are an animal food that can be consumed. In community life, generally there are two ways of salting, namely the first with water, salt, and bricks. The process of mixing water and salt still uses the manual method, namely by hand. Salt is a major factor in the salting process of eggs which functions as a preservative to prevent spoilage of eggs, thereby increasing their shelf life. In order to become salted eggs in general, that is by preservation. The method used is experimental, the purpose of experimental research is to create or develop an existing research.The test results on this tool are to produce specification data or to get certainty whether a tool is functioning properly or not. So that if there is damage to the tool or equipment it cannot run properly, it can be analyzed precisely and easily, and we can conclude that the difference in the results obtained from one day to the next

Pelatihan Pengolahan Pakan Dan Hasil Ternak Itik Pada Kelompok Wanita Tani Ternak Desa Loyok Kecamatan Sikur Lombok Timur

Service activities aim to provide training and skills in processing duck feed and products. This activity is based on the potential of Loyok Village as a village located on the Mount Siu-Kotaraja tourism and the Tetebatu route tourist location which has been visited by many local and foreign tourists, so the village administrator hopes that Loyok Village can be more advanced to support tourism programs by having superior products of duck meat and eggs. Service activities are carried out through providing training on feed processing and making salted eggs. Salted eggs will be the flagship product of Loyok Village to be used as souvenirs for tourists. The target audience of this service activity is a group of women livestock farmers in Loyok Village. It is hoped that from this activity the community will be motivated and moved to develop livestock business so that it becomes the main livelihood and village administrators and village community leaders will support by making one of the village’s flagship programs supporting the tourism village program. The service activity was attended by the village head and his staff and 20woman farmers. Participants participated in the salted egg making training with enthusiasm, revealing the various problems faced in making salted eggs that had been carried out so far. Through this activity, participants get solutions to the problems they have faced so far. Participants are committed to producing salted eggs as souvenirs for tourists visiting and through Loyok Village

SALTED EGG HOME INDUSTRY MARKETING MIX STRATEGY: CASE STUDY IN INDONESIA

This study was conducted to analyze how the marketing mix as well as the internal and external environmental conditions in Eni Jaya's Salted Egg business. This study uses a qualitative approach. Research respondents are the perpetrators of Salted Egg SMEs Eni Jaya in the village of Limbangan Wetan, Brebes Regency, Central Java Province, Indonesia. Data collection techniques using interviews and documentation. SWOT analysis was used to analyze the collected data. The results of internal analysis (IFAS) and external analysis (EFAS) show that they are in quadrant II area. Thus, the right strategy is market diversification. SWOT analysis produces several strategies that can be applied, namely: 1). Produce quality products and different flavor variants as well as attractive packaging displays at relatively low prices. 2). Display packaging is good for advertising on the internet. 3). Increase promotional activities through internet networks and customer assistance. 4) Optimizing the existing workforce by providing financial training and promotions. 5) Conduct new innovations and increase engagement with duck egg breeders. 6) Cooperating with the government to maintain price stability. 7). Cooperating with the government to conduct administrative/financial training for Eni Jaya's Salted Egg business. 8). Reactivate the salted egg business group. Keywords: Marketing, Small Business, SWOT Analysis.

Single factor and enzymatic hydrolysis conditions of the protein in desalted salted egg white

Single factor and enzymatic hydrolysis conditions of the protein in desalted salted egg white

Front Cover: VF‐4 and DR‐8 Derived from Salted Egg White Inhibit Inflammatory Activity via NF‐κB/PI3K‐Akt/MAPK Signal Transduction Pathways in HT‐29 Cells Induced by TNF‐α

Mol. Nutr. Food Res. 2022, 66, 202100682 DOI: 10.1002/mnfr.202100682 The picture includes the duck egg, the molecular structure of the two peptides, and the enlarged view of the human colon. It represents that the two peptides VF-4 and DR-8 isolated from salted egg white play an anti-inflammatory role in human colon cells. This is reported by Yan Zhao, Yonggang Tu, and co-workers in article number 2100682.

Effects of partial replacement of NaCl by KCl and CaCl2 on physicochemical properties, microstructure, and textural properties of salted eggs.

KCl and CaCl2 were used as partial substitutes for NaCl during pickling salted eggs process in this study. The effects on the physicochemical properties, microstructure, textural properties and sensory quality of the salted eggs were evaluated, while comparing with the 18% NaCl group (Na group). The 3% replacement of NaCl by KCl reduced the Na content (p<0.05), accelerated the water migration (p<0.05) in salted eggs and increased the apparent oil yield and oil exudation of salted egg yolk (p<0.05); but the rheological properties and microstructure of salted egg yolk were minimally affected. The 3% replacement of NaCl by CaCl2 reduced the Na content (p<0.05), delayed the water migration rate (p<0.05) in salted eggs and decreased the apparent oil yield and oil exudation of salted egg yolk (p<0.05). Additionally, the process of egg white thinning and egg yolk hardening were delayed. The results indicate that the partial substitution of NaCl by KCl or CaCl2 during the pickling process of salted eggs could effectively inhibit the infiltration of Na+ , and the presence of KCl could improve the quality of salted eggs. Still, the presence of CaCl2 delay the ripening of salted eggs. PRACTICAL APPLICATION: KCl and CaCl2 as substitutes of sodium salt could play the role of reducing Na content but not affecting saline taste of salted eggs, which is conducive to the development of low-sodium salted eggs.

The Effectiveness of Sweet Orange Certificate in Recovering Media of Salt Duck Eggs on Fat Levels and Sensoric Quality

Salted eggs are livestock products that have undergone a salting process to extend shelf life, add flavor, and increase consumer tastes. The fat content in duck eggs is very high, reaching 35-34%, concentrated in egg yolks. It could be dangerous if consumed in excess; therefore, a study was conducted to determine the fat content of salted duck eggs with the addition of sweet orange juice (Citrus). sinesis L). This study used sweet orange juice (Citrus sinesis L) with different concentrations of 0% (control), 80% (P1), 90% (P2), 100% (P3), and 100% commercial Vitamin C. (Vicee) (P4). The research used a completely randomized design (CRD) consisting of 5 treatments and four replications. Each replication consisted of 2 eggs. Parameters observed were sensory quality (yolk color, Aroma, Taste, grit) and fat content of salted duck eggs. The results showed that the addition of sweet orange juice (Citrus sinesis L) on sensory quality (yolk color, aroma, taste, grit) had no significant effect (P0.05). Meanwhile, the fat content in egg yolk had a significant effect (P0.05).

VF-4 and DR-8 Derived from Salted Egg White Inhibit Inflammatory Activity via NF-κB/PI3K-Akt/MAPK Signal Transduction Pathways in HT-29 Cells Induced by TNF-α.

Inflammation is the pathological basis of many chronic diseases, and persistent intestinal inflammation is a key factor in the further development of colon cancer. Egg-derived peptides have been proven to have anti-intestinal inflammation activity. Egg white treated with salt contains a lot of rich protein, whether its peptides have anti-inflammatory activity and how their mechanism of action is still unclear. In this study, ELISA is used to determine the anti-inflammatory activity of the peptides (VF-4 and DR-8 from salted egg white), and then RNA-seq is used to explore the mechanism of their anti-inflammatory activity, and then verified by western blotting and inhibitors. The results show that VF-4 and DR-8 significantly inhibit TNF-α-induced IL-8 secretion in HT-29 cells in a concentration-dependent manner, and VF-4 show a more significant anti-inflammatory effect than DR-8. The anti-inflammatory mechanism of VF-4 and DR-8 is through inhibiting the activation of Nuclear factor kappa B (NF-κB), mitogen-activated protein kinase (MAPK), and phosphatidylinositol 3' -kinase(PI3K)-Akt pathways, reducing the production of inflammatory mediators. VF-4 and DR-8 have obvious anti-inflammatory activity, which can reduce intestinal inflammation and inhibit its further development into colon cancer.

Effects of different metal ions on the physicochemical properties and microstructure of egg white gel.

To ameliorate egg white gel's salinity and undesirable texture characteristics during curing, different metal ions (K+ , Mg2+ , Ca2+ , Zn2+ ) were used to replace sodium chloride (NaCl) to simulate salted eggs partially. The effects of these ions on the physicochemical properties, microstructure, and gel characteristics of egg white protein were studied. Low field nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) analysis showed that adding K+ , Mg2+ , Ca2+ , and Zn2+ could decrease immobile water content and increase free water content in egg white gel. Circular dichroism/fluorescence spectrophotometry (CD/FL) analysis showed that substitutive addition of K+ , Mg2+ , Ca2+, and Zn2+ changed the conformational structure of the protein, which was not conducive to the formation of the three-dimensional mesh gel structure. Differential scanning calorimetry (DSC) results show that the addition of four metal ions could reduce the thermal denaturation temperature of egg white gel. Scanning electron microscopy (SEM) showed that the gel structure of egg white in the zinc chloride (ZnCl2 ) group was rougher and more chaotic, the crosslinking degree was worse, so it was not suitable for low sodium salted egg preparations. The gel strength of the calcium chloride (CaCl2 ) group was significantly higher than other groups (P < 0.05), while the gel strength of the potassium chloride (KCl) group was similar to the NaCl group (P > 0.05). CaCl2 and KCl could be used as partial NaCl substitutes to study the addition level and ratio further and improve salted egg white quality. © 2021 Society of Chemical Industry.

Strategi Pengembangan Usaha Produk Olahan Pangan Lokal Berbasis Telur Asin Kelompok Usaha Ekonomi Masyarakat (Kuem) Desa Sujung

Business Development Strategy for Local Processed Food Products Based on Salt Eggs Community Economic Business Group (KUEM) Sujung Village . The Community Economic Business Group (KUEM) of Sujung Village is a salted egg-based food processing partnership, the KUEM was established as an effort to accelerate the increase in the economic activities of rural communities. The research was conducted at KUEM in Sujung Village, Tirtayasa District, Serang Regency. The purpose of the research is to provide alternative strategies for overcoming problems and strategies for developing KUEM in Sujung Village. The method in this research is the survey method, with a quantitative descriptive approach, and SWOT analysis for problem-solving and alternative strategies in business development carried out by KUEM in Sujung Village. The Sujung Village KUEM business development strategy can do the following: S-O strategies include: a) Improving product quality to attract customers, especially for new products such as Salted Egg Powder. b) The existence of community empowerment for both breeders and food processing. ST strategies that can be applied: a) Maintaining product quality, b) Innovating in product diversification, c) Increasing sales competitiveness, d) Highlighting product advantages, e) Having capital reserves if at any time the price of raw materials rises. Alternatives to overcome business weaknesses, by implementing the WO strategy: a) Conduct training for workers to improve quality and production output, b) Increase business capital, c) Create new flavors, d) Expand marketing through social media to make the product better known to the public. outside Banten. WT Strategy: a) Maintaining good relations with customers and distributors of processed products and suppliers of raw materials, b) Observing business competitors' products, c) Expanding marketing channels, d) In the COVID-19 condition, implementing an online marketing system.

Application of Smart Oven Technology as an Effort to Increase Smoked Egg Production and Quality in Sania MSME

Mitra Home salted egg industry SANIA MSME is an MSME that engages in duck cultivation and the production of Smoked Salted Eggs. SANIA MSME was founded by a duck breeder group in 2008 in Kawedusan Ponggok Village, Blitar. Smoked salted eggs are known for their burnt/smoky aroma and greasy egg yolks. Smoked egg production is done manually using the use of smoking drums. These manual devices are only capable of baking 150 grains per day. Meanwhile, damage due to smoking with an oven drum can reach up to 15-20%. This can reduce profits by up to 20% per cycle of the smoking process. Damage occurs when users forget or are too late to lower the drum oven's temperature before it reaches temperatures of 1000C or more. The uneven heat can also result in a reduction to taste and greasiness of the egg yolks. Manual ovens take 7-10 hours at 80-900C to cook. From discussions with partners, it was discovered that they needed egg smoking ovens that feature thermoregulators and can produce even flows of smoke automatically. There is a need for technological innovation in the egg fumigation equipment category in the form of smart egg smoking ovens complete with thermoregulators and automatic smoke airflow systems. Smart ovens have the potential to increase productivity by 75% with a faster smoking process of 3-4 hours. The service method was carried out by way of producing a design for smart ovens, socialization and assistance in the use of the device, assistance in the production of smoked eggs, and program evaluation. The results of the mentoring activity suggested that the production of smoked eggs can increase by 70% with the level of cooking damage sitting at less than 10% and an improvement in the product's taste.

Business strategy of salted egg agro-industry to achieve sustainable competitive advantage

Business strategy is an effort to achieve a sustainable competitive advantage in an agro-industry. The research objective on salted egg agro-industrial center is to identify a model for business development. The advantages of salted duck eggs have been recognized by people in south east asian countries and east asian countries. This observational research was conducted on 105 salted egg agro-industries in Brebes Regency. Data on 22 variables of quantitative strategic planning were collected through interviews using a questionnaire. Strategy formulation framework method was applied to determine specific alternative strategies to reach sustainable competitive advantage The results showed that the salted egg agro-industry were not supported by the availability of duck eggs and upstream industry (50.58%) although most consumers were fond of salted egg due to its taste (52.38%), texture (58.10%), and price (71,43%). The salted egg agro-industry was in the aggressive position. The best strategy concept for business policy development was market penetration The market penetration strategy was chosen, namely increasing promotion and sales volume. Market penetration strategy is suggested to be the mod-el for empowering salted egg agro-industry and agro-industrial commodities in general so that the activ-ity of duck farming and upstream industry can be leveraged.

Physicochemical, nutritional and sensory qualities of salted Philippine mallard duck (Anas platyrhynchos L.) eggs

Diet diversification as well as a sustainable supply of the raw materials for utilization in processing salted eggs leads to an increase in the demand and consumption of salted duck eggs in the Philippines. In this study, the physicochemical, nutritional and sensory properties of salted duck eggs made in the laboratory were evaluated. Physicochemical properties revealed that the sample collected registered a pH and water activity of 7.1 and 0.88, respectively. In addition, the samples showed a total colour difference of 15.01 using the Hunter scale system. The samples exhibited an average of 1.03% salt content. Furthermore, proximate composition, mineral and fatty acid analyses of samples proved that a considerable amount of these nutrients were present in salted duck eggs that were analysed. Protein, fat, carbohydrate, crude fibre and ash content were 11.49, 10.15, 3.54, 1.07 and 1.01%, respectively. On the other hand, minerals such as phosphorus, potassium and calcium were recorded at 4.46, 3.92 and 3.61 mg/100 g, respectively. In general, the major fatty acids found in the samples were oleic acid (C18:1), myristic acid (C14:0) and linolenic acid (C18:2). Sensory evaluation revealed that flavour was regarded by the panellist as a major consideration in evaluating the quality of salted duck eggs. This study proved that salted duck eggs have nutritional and quality characteristics that can be considered as an alternative source of protein, fat and minerals for human consumption.

Efektifitas Penggunaan Abu Gosok Jerami dengan Abu Pelepah Kelapa pada Kualitas Telur Asin Ayam Broiler

Broiler eggs are one of the eggs that have the highest consumption rate compared to other types of eggs. However, the shelf life of broiler eggs is very short. The purpose of the study was to analyze the effectiveness of using straw scrubbing ash with coconut fronds in the process of making salted eggs. The research was conducted by analyzing the organoleptic test results of respondents on the quality of broiler chicken salted eggs. The results of the study stated that the results of organoleptic tests using statistical tests at a significance level of 5%, in treatment P0 obtained an Fcount value of 8.954 which was greater than Ftable of 2.47, in P1 obtained an Fcount of 2.861 which was greater than Ftable of 2.47, and in P3 the Fcount value of 5.912 is greater than Ftable of 2.47. Meanwhile, in the P2 treatment, the Fcount value of 0.434 was smaller than the Ftable of 2.47. Thus, it can be concluded that the quality of salted eggs using straw rub ash with coconut fronds in the P0, P1, and P3 treatments was significantly accepted by the respondents. In addition, the quality of broiler chicken salted eggs in treatment P2 was not significantly different and was declared unacceptable by the respondents.

Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking

Physicochemical, texture indexes, microstructure and volatiles were used to characterize the changes in quality, structure and flavor of cooked salted egg yolks (SEYs) with or without ultrasonic treatment. Experimental results indicated that ultrasonic significantly increased cooking (water) loss, oil exudation, lipids oxidation (TBARS), accelerated the doneness of cooked SEYs and then promoted the generation of volatiles. These results were further confirmed by the improvement of thermal stability, the changes in color, secondary structure of proteins, water distribution and mobility. Meanwhile, more “fragments” and “cracks” were observed in scanning electron microscope (SEM) and the decrease in gumminess and chewiness were detected using texture profile analysis (TPA), inducing that the migration of lipids and collapse of gel network were intensified. Moreover, ultrasonic treatment decreased the content of sodium chloride in SEYs. Therefore, it was concluded that the doneness, quality and flavor of cooked SEYs were improved by ultrasonic treatment, which could be used as an effective and alternative method for the production of SEYs with good flavor, sandy and oily texture.

PENGARUH PERENDAMAN JUS DAUN SALAM SYZYGIUM POLYANTHUM (WIGHT) TERHADAP KANDUNGAN ASAM LEMAK BEBAS, TOTAL VOLATILE BASES DAN ANTIOKSIDAN PADA TELUR ASIN ASAP

Duck eggs are a source of animal protein that has a delicious taste, easy to digest and highly nutritious so that it is loved by many people. In addition, eggs are easily damaged by the length of the trade chain and the improper storage process. The processed form of duck eggs, which until now is the best known and most favored by the people of Indonesia, is salted eggs. This study aimed to determine the effect of soaking salted eggs in bay leaf juice (Eugenia polyantha Wight.) at different concentration levels on the content of free fatty acids (FFA), total volatile bases (TVB) and antioxidants in smoked salted eggs. The experimental design used in this study was a completely randomized design (CRD) consisting of 5 treatments with 4 replications. The treatments consisted of: P0= Duck eggs + 0% bay leaf juice, P1 = Duck eggs + 25% bay leaf juice, P2 = Duck eggs + 50% bay leaf juice, P3 = Duck eggs + 75% bay leaf juice, P4 = Duck eggs + 100% bay leaf juice. The results showed that the effect of using salted egg soaking in bay leaf juice (Eugenia polyantha Wight.) showed a very significant effect (P&lt;0.01) on FFA, TVB and antioxidants. It was concluded that the addition of bay leaf juice with a concentration of 25 to 100% in smoked salted eggs was able to reduce the number of free fatty acids, reduce the content of total volatile bases (TVB) and increase antioxidant activity. The use of the best concentration of 100% bay leaf juice is the lowest FFA 0.10 (%), the lowest TVB 2.32 (mgN%) and the lowest antioxidant 88.59 (mg/g).&#x0D; Keywords: Salted Egg, Free Fatty Acid (FFA), Total Volatile Bases (TVB), Antioxidant

Tourism village development study: Lesson learned from Flory Village, Sleman Regency, Yogyakarta

Flory Village is one of the tourism villages based on ecotourism in Sleman Regency. The formation of Flory Village is inseparable from the role of tourism aware group (Pokdarwis). The existence of village tourism destinations has a positive impact on rural economic development and regional tourism. This study explores how Flory Village and the community manage tourism. This research used descriptive qualitative which were analyzed using the Miossec model through the components of transportation, facilities, attitudes towards tourists, and the role of stakeholders. The result is that there are two tourism village groups, namely Dewi Flory and Taruna Tani who have succeeded in developing their tourism potential based on their respective characteristics. Dewi Flory focuses on educational tourism, making salted eggs, nata de coco, vegetable gardening, and outbound tourism in three rides: water rides, dry rides, and mini forests. Furthermore, Taruna Tani focuses on agriculture, such as ornamental plants and fruits, and village culinary tours. The four lessons from the management of a tourism village by two Pokdarwis in Flory Village are consistent innovation, management commitment, utilization of local human resources, and collaboration with other parties.