Effect of cocoa pulp as coating for fresh eggs in terms of physical qualities and functional properties during storage period

The egg is a common source of protein. The high nutrient content makes eggs classified as perishable foods. Technology and innovation are necessary to maintain the quality of fresh eggs during storage to ensure safe food from farm to table. This study aimed to determine the effect of cocoa pulp as a...

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Bibliographic Details
Main Authors: Hakim, Lukman, Jambang, Nicolays, Kusumaningrum, Mimin Yulita, Hastuti, Heru Pitria
Format: Conference Proceeding
Language:English
Subjects:
Albumen
Cocoa
Eggs
Foaming
Stability analysis
Variance analysis
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Summary:The egg is a common source of protein. The high nutrient content makes eggs classified as perishable foods. Technology and innovation are necessary to maintain the quality of fresh eggs during storage to ensure safe food from farm to table. This study aimed to determine the effect of cocoa pulp as a coating for fresh eggs in terms of physical quality and functional properties during storage. The research method used a completely randomized design experiment with 5 treatments and 4 replications. The treatments tested were, without cocoa pulp (P0), with cocoa pulp in different concentrations of 97.5% (P1); 95% (P2); 92.5% (P3); and 90% (P4). The variables studied were egg white index, egg yolk index, Haugh unit, foaming power, and foam stability. The data obtained were analyzed using analysis of variance and continued with Tukey’s test. The results showed that different levels of cocoa pulp concentration gave significant differences (P
ISSN:0094-243X
1551-7616
DOI:10.1063/5.0183934