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The 6th ISTAPInternational Seminar on Tropical Animal Production

“Integrated Approach in Developing Sustainable Tropical Animal Production”

PROCEEDINGS

October 20-22, 2015Yogyakarta Indonesia

Published by:Faculty of Animal Science, Universitas Gadjah Mada Yogyakarta, Indonesia, 2015

ISBN: 978-979-1215-26-8

The 6th ISTAPInternational Seminar on Tropical Animal Production


PROCEEDINGS

October 20-22, 2015Yogyakarta Indonesia

Published by:Faculty of Animal Science, Universitas Gadjah Mada Yogyakarta, Indonesia, 2015

ISBN: 978-979-1215-26-8

commemorating:

Published by:Faculty of Animal ScienceUniversitas Gadjah Mada

PROCEEDINGSThe 6th ISTAPInternational Seminar on Tropical Animal Production


October 20-22, 2015, Yogyakarta, Indonesia

©2015, Faculty of Animal Science Universitas Gadjah Mada

Address: Faculty of Animal Science, Universitas Gadjah Mada Jl. Fauna 3, Kampus UGM, Bulaksumur, Yogyakarta 55281, Indonesia

Phone : +62-274-513363/+62-274-560868Fax : +62-274-521578Email: [email protected]: www.istap.ugm.ac.id

ISBN: 978-979-1215-26-8

No part of this publication may be reproduced or transmitted in any forms or by any means, electronic or mechanical, now known or heretofore invented, without written permission from the publisher.

Editor-in-Chief

Cuk Tri Noviandi(Universitas Gadjah Mada, Indonesia)

Editorial Board

Subur Priyono Sasmito Budhi (Universitas Gadjah Mada, Indonesia)Zaenal Bachruddin (Universitas Gadjah Mada, Indonesia)Ristianto Utomo (Universitas Gadjah Mada, Indonesia)Widodo (Universitas Gadjah Mada, Indonesia)Soeparno (Universitas Gadjah Mada, Indonesia)Yuny Erwanto (Universitas Gadjah Mada, Indonesia)Adiarto (Universitas Gadjah Mada, Indonesia)Ismaya (Universitas Gadjah Mada, Indonesia)Tety Hartatik (Universitas Gadjah Mada, Indonesia)Wihandoyo (Universitas Gadjah Mada, Indonesia)Endang Baliarti (Universitas Gadjah Mada, Indonesia)Krishna Agung Santosa (Universitas Gadjah Mada, Indonesia)Sudi Nurtini (Universitas Gadjah Mada, Indonesia)Budi Guntoro (Universitas Gadjah Mada, Indonesia)Nanung Danar Dono (Universitas Gadjah Mada, Indonesia)Zuprizal (Universitas Gadjah Mada, Indonesia)Keshav L. Maharjan (Hiroshima University, Japan)Henning Otte Hansen (University of Copenhagen, Denmark)Yukinori Yoshimura (Hiroshima University, Japan)Allen Young (Utah State University, USA)Yanin Opatpatanakit (Maejo University, Thailand)

Editorial Staff

Rima Amalia EW, Prisilia Putri S, Miftahush S Haq, Septi Mulatmi, Aditya Alqamal, Riyan Nugroho A, Pradiptya AH, Satyaguna R,

Zefanya AG, Bagas Pamungkas

PREFACE

On behalf of Faculty of Animal Science, Universitas Gadjah Mada, I am pleased to present you the 6th International Seminar on Tropical Animal Production (ISTAP) which is held on October 20 – 22, 2015 at Auditorium drh. Soepardjo, Faculty of Animal Science UGM, Yogyakarta. Under the main theme “Integrated Approach in Developing Sustainable Tropical Animal Production”, we expect that information and ideas on animal production systems in the tropics and its related problems will be shared among participants, thus we can elaborate an integrated approach in developing sustainable tropical animal production. I believe, this can be achieved since more than 250 animal scientists, researchers, students, and producers from more than 15 countries join this seminar.

In this moment, I have to address my great thanks to all people who have contributed for the success of this seminar. First, to all participants, thank you for your contributions, time, and efforts in participating in all sessions in this seminar. We also would like to extend our gratitude to the reviewers and editors for dedicate their expertise and precious time in reviewing and editing the papers. I deeply appreciate the hard work of all members of the Steering Committee, Organizing Committee, and students of Faculty of Animal Science UGM for making this seminar achieved a great success!

I hope all of you enjoy the seminar and Jogja as well!

Dr. Cuk Tri Noviandi

Editor in Chief

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REPORT FROM ORGANIZING COMMITTEE

Dear all of the scientists, delegates, participants, ladies and gentlemen,Praise be to The Almighty for His Merciful and Beneficent to raise up this memorable

moment for all of the scientists and delegates from all over the world who were interested in Animal Science field to meet up together.

On behalf of all the members of Board Committee, it is my great pleasure and honor to welcome all of you and impress thankful, and present a high appreciation for your participation in joining the 6th ISTAP in Yogyakarta, one of the Special Region in Indonesia where culture and tradition live in harmony with the modern nuance and educational spirit makes it a beautiful venue of this seminar.

During this event, we have distinguished scientists from all over the world to present plenary papers Livestock Management, Production, and Environment; Feed, Land, and Landscape for Sustainable Animal Production; Livestock Industry and Technology; Economics, Social, and Culture in Livestock Development; and Special issue on Halal Food, Safety and Regulation. It is noted that around 200 scientists as well as livestock producers, companies, graduate and postgraduate students from 15 countries attend the seminar; and more than 160 research papers will be presented. We can see great enthusiasm of all the scientists to solve livestock problems as well as to share valuable information and knowledge for human prosperity all over the world.

The 6th ISTAP Program consists of scientific and technical programs as well as social and cultural activities. The scientific and technical programs offer 4 plenary sessions, field trip, and many scientific sessions (both oral and poster presentation). The social and cultural programs of the 6th ISTAP are very important as the scientific and technical programs since the promotion of friendship and future scientific cooperation are also central to this seminar. Opening Ceremony offers you the Seminar Program a glance. Participants will attend a warm invitation from Dean Faculty of Animal Science UGM in a Welcome Dinner that will give you the most memorable moment to attend. Field trip activity offers a wonderful sightseeing to the most spectacular natural landmark in Yogyakarta, Merapi Lava Tour and Ulen Sentalu Museum. We do hope that you will not miss any of these wonderful opportunities.

Closing Ceremony will be held on October 22nd, 2015, immediately after the last session of presentation. The 6th ISTAP award will be announced for some participant as an appreciation for their valuable research.

Finally, on behalf of 6th ISTAP Committee, I wish all of the participants having a great achievement of success and fulfill the expectation as well as enjoying the interaction with all scientists participating in the seminar.

High appreciation I may acknowledge to the Rector of Universitas Gadjah Mada and Dean Faculty of Animal Science UGM, who have concerned to facilitate the seminar site host.

Special thank to the Steering Committee, Scientific Committee, Reviewers and Editorial Boards for their great contribution to make the seminar successfully organized.Terima kasih (Thank you).Sincerely Yours,

Prof. I Gede Suparta Budisatria, Ph.DChairman The Organizing Committee of the 6th ISTAP

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WELCOME ADDRESS

Selamat pagi (Good morning)Dear Rector of Universitas Gadjah Mada, all of Invited Speakers, honorable guests, all of

delegates, participants, distinguished guests, Ladies and GentlemenAttendants of The 6th ISTAP,

It is my great pleasure and honor to extend a warm welcome to all of you at The 6th

International Seminar on Tropical Animal Production, which be held on October 20 – 22, 2015 at Auditorium drh. Soepardjo, Universitas Gadjah Mada, Yogyakarta Indonesia. This seminar is proudly organized by Faculty of Animal Science Universitas Gadjah Mada.

The contribution of this seminar to the development of national food security is truly significant for introducing of new scientific knowledge and equipments that is much needed in Indonesia to maintain a safe and secure environment and to look at more effective ways to meet future challenges. We can see great enthusiasm of the entire participant to present their latest research as well as to share valuable information and knowledge for human prosperity all over the world.

In these 3 days of seminar, we have invited some Plenary Speakers and Invited Papers who are qualified as scientists and bureaucrats in animal science field to share their valuable information and knowledge. Other participants can deliver their precious research through oral and poster presentations.

Finally, on behalf of Faculty of Animal Science, we would like to extend our sincere gratitude to the Minister of Rural, Rural Development, and Transmigration, Republic of Indonesia, Mr. Marwan Jafar, for his generosity to be with us here to give Keynote Speech. Then, it is our great honor and pleasure to have qualified scientists and bureaucrats as Plenary Speakers and Invited Papers to share their valuable knowledge during the plenary and concurrent sessions. Moreover, special thank you is for the Steering Committee, Scientific Committee, Reviewers and Editorial Boards for their great contribution to make the seminar a great success. Also, we would like to congratulate and deliver high appreciation to the Organizing Committee as the organizer for their great contribution and generous efforts to make the seminar successfully organized.

And to all of the participants, I hope that this seminar will always success and bring some acknowledgement for all of us. Also, I wish all of the participants having a great achievement of success and fulfill the expectation as well as enjoying the interaction with all participants.

With all of our hospitality, we will try our best to make your brief visit to our country become a wonderful and memorable moments. We are looking forward to meeting you all in the future event.

Wish you all a very pleasant and most enjoyable stay in Yogyakarta, Indonesia, beside you scientific journeys.

Terima kasih (Thank you).

Sincerely Yours,Prof. Dr. Ali AgusDean Faculty of Animal Science UGM

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OPENING REMARKS

Dear all of Scientists, distinguished guests, delegates, participants, Ladies and Gentlemen,On behalf of Universitas Gadjah Mada, I am happy to welcome you and present a high

appreciation for your participation in joining the 6th International Seminar on Tropical Animal Production hosted by the Faculty of Animal Science UGM in Yogyakarta from 20 – 22 October 2015.

Under the theme of “Integrated Approaches in Developing Sustainable Tropical Animal Production”, we do hope that this seminar concludes with shared ideas and best practices, technology, and global networks that are required to increase animal production. The increase of animal production as one source of food is crucial to feed the world given that the population is expected to increase from 6 billion to about 8.3 billion in 2030. According to FAO (2008, 2009), the consumption of animal food increased from 10 kg/per annum in 1960, 26 kg/per annum in 200, and it is expected to be 37 kg/per annum. Animal production is an integral part of food production and contributing for the quality of human food supply. Animal and agricultural production is an important component in the integrated farming systems in developing countries as this produces high quality foods, provides job opportunities in rural areas, as well as enriching livelihood.

As a tropical country with high animal biodiversity, Indonesia and other tropical countries, have a variety number of indigenous and local animal genetic resources and germ plasm. This variety of animal germ plasm could be explored and developed not only for animal and food production but also for animal conservation. Apart from being exploited as food resources, it is therefore important to consider animal conservation. Conservation will protect the genetic potency of local bred and their family, and the domesticated animal bred, and this would secure our future food resources.

In these 3 days of seminar, we believe those aforementioned issues will be discussed, and technical solution as well as recommendation will be provided to solve the existing problems in tropical animal production.

Finally, on behalf of Universitas Gadjah Mada, we would like to congratulate and thanks to the Faculty of Animal Science UGM as the organizer for their great efforts to make the seminar successfully organized. To all of participants, I wish all of you have a great discussion and interaction with other scientists participating in the seminar as well as enjoying your time in Yogyakarta.

Thank you

Prof. Ir. Dwikorita Karnawati, M.Sc., Ph.D.Rector of Universitas Gadjah Mada

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141. TD-09-O

142. TST-02-O

143. TST-03-P

144. TST-04-O

145. TST-05-O

146. TST-06-O

147. TST-07-O

The Effect of Acetic Acid Concentration and Curing Time on the Characteristics of Native Chicken Legs Skin Gelatin Meity Sompie, S. E. Siswosubroto and J. H. W Pontoh............714-718

Antibacterial Activity of Fermented Milk Cultured with Yeast-LAB and Added Sweet Corn Against Pathogenic Bacteria Yurliasni, Yusdar Zakaria, Zuraida Hanum and Sitti Wajizah......719-723

Effect of Storage Period Eggs on Egg Quality Characteristics Naked Neck Chicken Tatan Kostaman and Soni Sopiyana.............................................724-728

Study The Quality of Multi Probiotic Fermented Milk Made from Cow’s Milk and Goat’s Milk Eni Robiyati, Tridjoko Wisnu Murti, Harisuddin Lutfan Jundi, Fajar Ramadhan........................................................................................729-732

Development of Halal Goat Cheese using Rennet Like from Vegetable Source as Replace to Those of Commercial Rennet Source Widitya Tri Nugraha, Tridjoko Wisnu Murti, Irma Sri Novitasari, Tri Kartika Sari , Gangga Murcita, Gregorius Riswan Timur Wijakangka.....................................................................................733-737

The Characteristics of Salted Chicken and Duck Egg by using Traditional Roasting Nurliyani, Anggi Hartawan, Yulianto Adi Nugroho, Indratiningsih..................................................................................738-742

Capability of Isolates Probiotic Bacteria, Isolated From Spontaneous Fermented goat Milk as Starter In milk Fermentation Afriza Yelnetty, Purwadi, Arie Mirah........................................... 743-743

148. TST-09-O

Changes in physico-chemical and sensory characteristics of concentrated yogurt made from goat milk during storage Juni Sumarmono, Mardiati Sulistyowati, and Triana................744-748

Waste and Environmental Issues

149. TLL-01-O

150. TLL-02-P

Development of New Biostarter Medium Using Local Raw Materials for Composting of Elephant Feces Nanung Agus Fitriyanto, Suharjono Triatmojo, Tri Sunu Dane

Wibawa............................................................................................749-753

Implementation of Good Manufacturing Practices System in Halal CertifiedChickenSlaughterhousesinDaerahIstimewaYogyakarta Edi Suryanto, Tridjoko Wisnu Murti, Yatri Drastini, Rusman, Bastoni, Umar Al Faruqi and Ismatullah Salim..........................................754-760

The 6th International Seminar on Tropical Animal ProductionIntegrated Approach in Developing Sustainable Tropical Animal ProductionOctober 20-22, 2015, Yogyakarta, Indonesia

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The Characteristics of Salted Chicken and Duck Egg by UsingTraditional Roasting

*Nurliyani1, Anggi Hartawan1, Yulianto Adi Nugroho1, Indratiningsih1

1Department of Animal Product Technology, Faculty of Animal ScienceUniversitas Gadjah Mada, Yogyakarta 55281, Indonesia

Corresponding email: [email protected]

ABSTRACT: Salted egg is one of a traditional egg product that is usually using soil paste containing salt for coating. Further processing of fresh salted egg can be done by traditional method using roasting in heated sand medium. The purpose of this study were to study the effect of roasting and cooking on the characteristics of salted duck and chicken egg. Eggs were coated by a clay paste containing salt for 10 d, and then divided into two groups: 1) roasting group and 2) cooking group. After roasting or cooking, the eggs were analyzed the moisture and salt contents and also the total count of bacteria during storage at room temperature for 0; 7; 14 and 21 d. The data was analyzed statistically by ANOVA. The results showed that there were no significant differences in moisture content of yolk in roasted and cooked salted duck egg, but the moisture content of yolk in roasted chicken egg was lower than salted cooked egg. The moisture content in egg white of roasted was lower than cooked salted egg. During storage, moisture content of yolk in salted egg was increased, but moisture content of egg white was decreased. The salt content in roasted salted chicken egg was higher than cooked salted egg. The salt content of egg white at 21 d storage was higher than 0 d of storage.Total count of bacteria in roasted salted duck and chicken egg were lower than cooked salted egg. There were no significant differences in total count of bacteria in duck or chicken salted egg in 0 and 7 d of storage. However, after 7 d of storage the total count in salted egg was increased significantly. In conclusion, the salted egg by traditional roasting was recommended for processing method with shelf life for 7 day at room temperature.

Keywords: Roasted, Cooked, Salted egg, Moisture, Salt, Total count

INTRODUCTION Preserved egg products includes salted and pidan duck eggs are one of the least expensive duck egg products which are widely consumed in most of the South East Asian countries such as, Thailand, Malaysia, Singapore and East Asian countries like China and South Korea (Ganesan et al., 2014). In Indonesia salted duck eggs are also very populair which can be found in some areas in a variety of products such as cooked, roasted, and smoked salted eggs with a variety of flavors. Usually, salted egg can be made by brining eggs in saturated saline or by coating the egg with soil paste mixed with salt. Paste coating method produces were more pronounced dehydration and release of lipids in yolk increased with increasing salting time (Kaewmanee et al., 2009a). Salted eggs are rich in proteins, lipids, unsaturated fatty acids and minerals. The salted egg contains 14% of protein, 16.6% of fat, 4.1% of carbohydrate and 7.5% of ash, whereas the fresh duck egg contains a range of 9.30-11.80% of protein, 11.40-13.52% of fat, 1.50-1.74% of sugar and 1.10-1.17% of ash. Furthermore, salted duck egg needs to be heated by pan frying or boiling before consumption (Ganesan et al., 2014). Salting resulted in an increase in weight proportion of egg white, but a decrease in yolk proportion (Kaewmanee et al., 2009b). After brining, part of the lipids in salted egg yolk became free due to the structural changes of low-density lipoprotein induced by dehydration and increase of salt content, and more free lipids in salted egg yolk were released after the cooking process (Lai et al., 2010). In a previous study showed that roasted salted duck eggs in higher oven temperature have more shelf life compared with lower oven temperature, eventhough there were no differences in total count of bacteria (Novia et al., 2012). In addition, the roasting salted duck egg in marine sand after cooking showed that roasting for 5 min could increase the salt content of salted egg (Budiman et al., 2012). The purpose of this study were to evaluated the contents of moisture and salt , as well as the total count of bacteria in salted duck and chicken eggs by using traditional


roasting compared with cooked salted egg during 21 days of storage.

MATERIALS AND METHODS Materials used in this study were fresh chicken and duck eggs, clay, salt, ash, clean sand, plate count agar (PCA), K2CrO7 5% and AgNO3 0.1 N. Chicken and duck eggs were coated with paste of salt and clay (1:1), and then spreaded with ash. The 1000 g paste of clay and salt was prepared by adding of 500 g water. The coated eggs were incubate at room temperature for 10 day. After 10 d of incubation, the eggs were divided into two groups of processing: 1) traditional roasting with sand at 100oC for 1 h, and 2) cooking at 100oC for 1 h. Processed eggs in groups 1 and 2 were stored at room temperature for 0; 7; 14 and 21 days, and then analyzed the egg characteristics including moisture content, salt content and total count of bacteria. Replication of sample in this analysis was performed three times. Moisture content of roasted and cooked salted eggs were analyzed by oven at 105οC (AOAC, 2000). Salt content in egg samples were also analyzed according to AOAC (2000). Egg samples for salt analysis were mashed and extracted with 50 mL hot water (70oC) for 15 min and filtered, then the filtrate was analyzed for salt content by titration with AgNO3 0.1 N using indicator K2CrO7 5% until the solution permanently pink colour (AOAC, 2000). The total counts of eggs was evaluated using plate count agar (PCA) (Merck) medium. To determine the total counts, the colonies formed were counted and expressed in log CFU/g (Rostita et al., 2011). The data was analyzed statistically by two way ANOVA using SPSS version 17.

RESULTS AND DISCUSSIONMoisture Content. The average of moisture content in roasting chicken and duck salted

eggs were lower than cooked salted egg (p<0.01). This was due to in cooking process using water as heating medium, so the diffusion of water into the eggs causing water levels to be higher. On the contrary, the use of sand in roasting process so that no water diffuses into the egg. In the present study, moisture content in chicken roasted salted egg white at 0 and 21 d of storage were 54.00 and 52.29%, whereas in roasted duck salted egg white at 0 and 21 d of storage were 57.38 and 52.15%, respectively (Table 1). This result of this study near to a previous study by Novia et al. (2012), that moisture content of duck salted egg after heating in oven 90-100oC (6 h) at 0 and 25 day storage were 56.68-54.77% and 53.97-48.79%, respectively.

If water is unavailable for pathogenic or spoilage-causing bacteria to multiply, food is better preserved and has a longer shelf life, because bacteria cannot grow without water.

Table 1. Moisture content (%) of egg white and yolk of salted chicken and duck egg during storage

Salted egg ProcessingStorage (day)

Average0 7 14 21

Chicken egg whiteAverage

Roasting 54.00±0.84 54.11±1.58 52.04±2.32 52.29±2.33 53.11±1.99a

Cooking 57.45±1.35 56.44±1.31 55.05±0.65 54.90±1.25 55.96±1.53b

55.72±2.09p 55.27±1.84p 53.55±2.26q 53.59±2.24q 54.53±2.27Duck egg whiteAveragens

Roasting 57.38±3.36 54.18±10.61 53.38±5.98 52.15±4.65 54.27±6.58a

Cooking 62.65±4.20 60.69±3.82 58.18±3.45 56.55±4.62 59.52±4.46b

60.01±4.55 57.44±8.33 55.78±5.28 54.35±4.98 56.89±6.16Chicken egg yolkAverage

Roasting 21.42±1.05 20.07±1.04 21.48±0.56 23.03±0.63 21.50±1.33a

Cooking 22.82±0.44 22.98±1.14 24.01±0.90 24.24±0.96 23.51±1.05b

22.12±1.06pq 21.52±1.84p 22.74±1.50q 23.64±1.00r 22.51±1.56Duck egg yolkAverage

Roasting 17.32±3.54 15.30±1.42 14.74±2.09 14.39±1.13 15.44±2.39a

Cooking 18.54±2.58 16.87±3.17 15.16±2.22 15.71±1.18 16.57±2.60a

17.93±3.02p 16.09±2.48pq 14.95±2.07q 15.05±1.30q 16.00±2.53

Different letter in the same column (a, b) and the same row (p, q, r, s) indicated significant difference (p<0.01) for chicken egg white and yolk and also duck egg white and yolk, respectively.

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Thus the water content has a significant effect on maintaining quality of the food. This explains why freezing, dehydration, or concentration of foods increases shelf life and inhibits bacterial growth (Vaclavik and Christian, 2014).

During storage, there were fluctuation in the levels of moisture content in salted eggs, whereas there were no significant differences in the levels of moisture content in duck egg white (Table 1). Moisture contents of both egg white and yolk decreased gradually with concomitant increases in salt and ash contents as the salting time increased. Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting (Kaewmanee et al., 2009b).

Salt Content. Roasting process could increase the salt content in salted chicken eggs, but could not increase in salted duck egg (Table 2). Chicken has a thinner eggshell than duck egg, then the water easy to evaporate from inner egg. Duck eggs are normally larger with a thicker eggshell and higher egg breaking strength than chicken eggs (Shen and Chen, 2003). The duck eggshell thickness from 0.349 to 0.364 mm (Kokoszynski et al., 2007). The area surrounding the blunt end was the tinnest (0.341 ± 0.025 mm), whereas the area surrounding the sharp end was the thickest (0.367 ± 0.023 mm). It was found that the thickness of the sharp end was the closest to the average thickness of the whole eggshell and could be considered as a valid measurement of eggshell thickness (Sun et al., 2012). Mineral content such as calcium, magnesium, sodium and potassium were significantly increased in pidan yolk irrespective of its cations in pickle solution in comparison to the fresh yolk. It confirmed the migration of minerals from the pickling solution to the egg (Ganesan et al., 2013). According to Ganesan et al. (2014), proteins, lipids, and ash contents are also found to be greatly enhanced during the pickling and salting process of salted duck eggs. During brining, the salt contents of albumen, exterior yolk (hardened portion), and interior yolk (soft or liquid portion) gradually increased accompanied by slight decreases in moisture content (Lai et al., 2010). According to Indonesian National Standard (SNI) (1996), the minimum salt content in salted egg was 2.0%. So that the salt content of salted egg white in the present study still within the standard range.

The salt content of salted egg at 21 d of storage was higher than 0 day (Table 2), due to evaporation of water during storage at room temperature. Long storage period significantly increased levels of NaCl salt (Amir et al., 2014).

Table 2. Salt content (%) of egg white and yolk of salted chicken and duck egg during storage


Average0 21

Chickenegg whiteAverage

Roasting 2.69±0.03 2.69±0.03 2.69±0.03a

Cooking 2.15±0.03 2.35±0.06 2.25±0.11b

2.42±0.29p 2.52±0.18q 2.47±0.24Duckegg whiteAverage

Roasting 1.78±0.18 2.04±0.05 1.91±1.18a

Cooking 1.92±0.06 2.09±0.03 2.01±0.10a

1.85±0.14p 2.07±0.04q 1.96±0.15Chickenegg yolkAverage

Roasting 0.80±0.02 0.85±0.01 0.83±0.02a

Cooking 0.58±0.01 0.61±0.02 0.59±0.02b

0.69±0.11p 0.73±0.13q 0.71±0.12Duck Roasting 0.69±0.00 0.65±0.02 0.67±0.02a

egg yolk Cooking 0.48±0.27 0.67±0.01 0.57±0.20a

Averagens 0.58±0.21 0.66±0.01 0.62±0.15Different letter in the same column (a, b) and the same row (p, q) indicated significant difference (p<0.01) for chicken egg white and yolk and also duck egg white and yolk, respectively. ns: not significant

Total Count of Bacteria. On Table 3, showed that total count of bacteria in egg white salted duck egg after roasted at 100oC (1 h) and stored at 0 d was 4.67 log CFU/g (4.67 x 104 CFU/g). However, after it stored at 21 d the increasing of total count was very high ( 11.17 log CFU/g) or

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1.47 x 1011 CFU/g. This result different from a previous study that total count of salted duck egg after heating in oven at 90-100oC (6 h) at 0 and 25 d of storage were 6.29 - 9.22x104 CFU/g and 1.98 - 7.35 x 104 CFU/g, respectively (Novia et al., 2012).

Table 3. Total plate count (Log CFU/g) of egg white and yolk of salted chicken and duck egg during storage


Average0 7 14 21

Chickenegg whiteAverage

Roasting 4.75±0.11 5.00±0.06 10.06±0.08 11.19±0.02 7.75±2.96a

Cooking 5.11±0.06 5.31±0.08 10.40±0.06 11.21±0.02 8.01±2.87b

4.93±0.20p 5.16±0.18q 10.23±0.18r 11.20±0.02s 7.88±2.89Duckegg whiteAverage

Roasting 4.67±0.11 6.02±0.03 10.12±0.12 11.17±0.03 7.99±2.78a

Cooking 5.05±0.07 6.11±0.01 10.38±0.06 11.23±0.02 8.19±2.71b

4.86±0.21p 6.06±0.05q 10.25±0.16r 11.20±0.03s 8.09±2.71Chicken egg yolkAverage

Roasting 4.89±0.10 5.00±0.08 9.90±0.10 11.15±0.01 7.74±2.88a

Cooking 5.28±0.04 5.36±0.06 10.46±0.38 11.24±0.01 8.09±2.84b

5.08±0.21p 5.18±0.19p 10.18±0.39q 11.20±0.04r 7.91±2.84Duckegg yolkAverage

Roasting 4.84±0.10 5.99±0.03 9.78±0.12 11.15±0.01 7.94±2.65a

Cooking 5.22±0.06 6.07±0.02 10.16±0.08 11.24±0.01 8.17±2.63b

5.03±0.21p 6.03±0.04q 9.97±0.22r 11.19±0.05s 8.06±2.61Different letter in the same column (a, b) and the same row (p, q, r, s) indicated significant difference (p<0.01) chicken egg white and yolk and also duck egg white and yolk, respectively.

Differences this results due to differences in processing method and duration of heating after salting egg. In the present study after salting egg then roasted for 1 h in sand at 100oC, but in a previous study by heating in oven too long time (6 h), so there were many dead of bacteria. Thus, after 25 d storage the total count of bacteria was still lower than the present study. In salty condition the halophilic bacteria will be able to growth. According to Trongpanich and Dawson (1974), halophilic plate count of duck eggs held in salt brine up to two weeks, then held one month at 3°C were 4.2x 103 CFU/g. In a previous study showed that the average of total bacterial colonies in duck salted egg were 7.35 x 104 CFU/g with a shelf life of 38.80 days (Novia et al., 2012). However, the Thai Industrial Standard Institute (TISI, 2003) stated that the microbiological standard of salted egg including total aerobic plate count found is less than 104 CFU/g, and that there is no presence of Salmonella spp., S. aureus and C. perfringens in 25g, 0.1g, and 0.1 g of samples, respectively. Furthermore, microbiological quality of locally commercial salted eggs in Thailand were in around of 1.84 x 102 – 3.60 x 103 CFU/g (Wongvilairat, 2007).

CONCLUSIONS The salt content of salted chicken and duck eggs were still a good quality according to

Indonesian National Standard. However, the salted eggs exceed the maximum limit of total count of bacteria required by Thai Industrial Standard Institute. Thus, further study is required to determine the shelf life of salted egg in various heating time in various method of roasting with various storage temperature under hygienic conditions.

REFERENCES Amir, S., S. Sirajuddin, and N. Jafar. 2014. Effect of salt concentration and long time storage for

content of protein and content of salt salted egg. 2014. Program Studi Ilmu Gizi Fakultas Kesehatan Masyarakat Universitas Hasanuddin.

AOAC. 2002. Association of Official Analytical Chemists. Official Methods of Analysis. Standard Methods for the Examination (17th ed.), Washington, DC.

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