Quality Characteristics of Salted Egg Soaked with Aloe vera Solution

Deni Novia, Indri Juliyarsi


Aloe vera contains unique compounds, including antioxidants. However, it also contains oxidase, which accelerates the oxidation process, in addition to aloin, saponins, amino acids, hormones, minerals, glucomannans, and other compounds. This research was aimed at producing raw salted eggs with herbal effects using a blanching process and marination in different concentrations of aloe vera solution as well as an analysis of the nutritional value, NaCl content, total phenolic content, antioxidant activity, albumen pH, and total plate count of raw salted eggs. This study used a randomized complete block design with three replications in a 3x2 factorial. Factor A is blanching treatment, and factor B is the Aloe vera solution. Based on the analysis, it was found that there were significant interactions between blanching and the different concentrations of Aloe vera solution that increased the protein content, total phenolic content, and antioxidant activity and decreased the albumen pH and total plate count. The best treatment was the 14% Aloe vera solution without blanching.


Aloe vera solution; blanching; nutritional value; raw salted eggs; total phenolic content.

Full Text:



D. Novia, S. Melia, I. Juliyarsi, “Utilization of ash in the salting process on mineral content raw salted eggs,” Asian J. Poult. Sci., vol. 8(1), pp. 1-8. 2014.

D. Novia, I. Juliyarsi, A. Sandra, Yuherman, R. Muhammad, “Soaking salted egg in gambier liquid waste inhibit bacterial growth,” Pak. J. Biol. Sci., vol. 17(3), pp. 424-42., 2014.

Suryatno, H., Basito dan E. Widowati, "A study on organoleptic, antioxidant activity, total phenol on a duration of aging variation of salty eggs making added by ginger extract (Zingiber officinale Roscoe),” Jurnal Teknosains Pangan, vol. 1(1), pp. 118-125. 2012.

A. Andriyanto, M. A. M. Andriani, E. Widowati, "The influenced of cinnamon extract addition to a sensory characteristic, antioxidant activity and antibacterial activity on salted eggs during storage in method wet salting," J.Teknosains Pangan, vol. 2(2), pp. 13-20. 2013.

B. Joseph, S. J. Raj, “Pharmacognostic and phytochemical properties of Aloe vera Linn-an overview,” IJPSRR, vol. 4(2), pp. 106-110. 2010.

Council of Europe, Risk Profile Aloe vera, Cas No.85507-69-3’, p. 1-24. 2013.

N. Soltanizadeh, H. Ghiasi-Esfahani, “Qualitative improvement of low meat beef burger using Aloe vera,” Meat Science, vol. 99, pp. 75-80. 2015.

J. M. Vieira, M. L. Flores-López, D. J. de Rodríguez, M. C. Sousa, A. A. Vicente, J. T. Martins, “Effect of chitosan–Aloe vera coating on postharvest quality of blueberry (Vaccinium corymbosum) fruit,” Postharvest Biol. Technol., vol. 116, pp. 88–97. 2016.

FDA, Message on the Internet about HACCP Inspection at Aloe Product Manufactures. 2000.

K. R. Anilakumar, K. R. Sudarshanakrishna, G. Chandramohan, N. Ilaiyaraja, F. Khanum, A.S. Bawa, “Effect of Aloe vera gel extract on antioxidant enzymes and azoxymethane-induced oxidative stress in rats,” Indians J. Exp. Biol, vol. 48(8), pp. 837-842. 2010.

S. Mazzulla1, S. Sesti, A. Schella, I. Perrotta, A. Anile, S. Drogo, “Protective effect of aloe vera (Aloe barbadensis Miller) on erythrocytes anion transporter and oxidative change,” Food and Nutrition Sciences, vol. 3, pp. 1697-1702. 2012.

N. L.Ariani, A. Gofur, D. Listyorini, H. Susanto, and Y. Handaya, “Effect of Aloe vera gel on a superoxide dismutase (sod) level in streptozotocin (stz)-induced diabetic Wistar rattus novergicus liver," KnE Life Sciences, vol. 2, pp. 51-57. 2015.

S. Arunkumar, M. Muthuselram, “Analysis of phytochemical constituents and antimicrobial activities of Aloe vera L against clinical pathogens,” WJAS, vol. 5(5), pp. 572-576. 2009.

S. Agarwal, T. R. Sharma, “Multiple biological, activities of Aloe barbadensis (Aloe vera): an overview," Asian Journal of Pharmacy & Life Science, vol. 1 (2), pp. 195-205. 2011.

Bhalang, K, and K. Tompkins. Polysaccharides from Aloe Vera and Oral Ulcerations, p. 2137-2150, http://link.springer.com /content /pdf/10.1007/978-3-319-16298-0_75.pdf, 2015.

D. I. Sánchez-Machado, J. López-Cervantes, R. Sendón, A. Sanches-Silva, “Aloe vera: ancient knowledge with new frontiers,” Trends Food Sci. Technol., pp. 1-25. 2017.

G. Luta, B.H. McAnalley, “Aloe vera: chemical composition and methods used to determine its presence in commercial products,” GlycoSci Nutr, vol. 6(4), pp. 1-12. 2005.

Narsih, S. Kumalaningsih, Wignyanto S. Wijana, “Identification of aloin and saponin and chemical composition of volatile constituents from Aloe vera (L) Peel,", J. Agric Food Tech., vol. 2(5), pp. 79-84. 2012.

Allismawita, D. Novia, I. Putra, “Evaluation of bacterial colony forming and shelf life salted eggs with soaked in Aloe vera (Aloe vera barbadensis Miller),” J. Peternakan Indonesia, vol. 16(2), pp. 71-77. 2014.

Yenrina, R., Metode Analisis Bahan Pangan dan Komponen Bioaktif, 1st ed, Andalas University Press, Padang-Indonesia, 2015.

Sayuti, K., R. Yenrina, Antioksidan Alami dan Sintetik, 1st ed, Andalas UniversityPress, Padang-Indonesia, 2015.

Cara Uji Mikrobiologi-Bagian 3: Penentuan Angka Lempeng Total (ALT) pada Produk Perikanan, Badan Standardisasi Nasional (BSN), SNI 01-2332.3-2006.

S. Kumar, and J.P. Yadav, "Ethnobotanical and pharmacological properties of aloe vera: A review," Jornal of Medicinal Plant Research., vol. 8(48), pp. 1387-1398. 2014.

A.P. Wardhanu, “Potensi Lidah Buaya Pontianak (Aloevera chinensis Linn) sebagai Bahan Baku Industri Berbasis Sumber Daya Lokal, Teknologi Industri Pertanian. Pascasarjana. Unibraw. Malang, 2009.

Mu'addimah, I. Thohari, D. Rosyidi, "The addition of white turmeric (Curcuma zedoaria) concentrated base on quality antioxidant activity, total phenol, protein content and salt content of salted egg,” JITEK, vol. 10(1), pp. 46-53, April 2015.

S. Agarwal, T. R. Sharma, “Multiple biological, activities of Aloe barbadensis (Aloe vera): an overview," Asian Journal of Pharmacy & Life Science, vol. 1 (2), pp. 195-205. 2011.

M. Ahmed and F. Hussain, "Chemical composition and biochemical activity of aloe vera (Aloe barbadensis Miller) leave," IJCBS, vol. 3, pp. 29-33. 2013.

I. M. P. Wardani, Nardani, Sumardi, M. H. Bagus, “Effect of Aloe vera addition (Aloe vera sp) on physical and chemical properties of fresh cow milk and soy milk,” JBKT, vol. 1(1), pp. 80-87. 2013.

Nuruzzakiah, H. Rahmatan, D. Syafrianti, “Pengaruh kosentrasi garam terhadap kadar protein dan kualitas organoleptik telur bebek,” Jurnal Ilmiah Mahasiswa Pendidikan Biologi, vol. 1(1), pp. 1-9. 2016.

A. Baruah, M. Bordoloi, H.P.D. Baruah, “Aloe vera : A multiporpose industrial crop,” Ind. Crop Prod., vol. 94, pp. 951-963. 2016.

J. H. Hamman, “Review Composition and applications of Aloe vera leaf gel,” Molecules, vol. 13, pp. 1599-1616. 2008.

C. Pragathiswaran, S. Sibi, P. Sivanesan, "Adsorption of hexavalent chromium from aqueous solutions by aloe vera leaf," IJRPC, vol. 3 (4), pp. 876-880. 2013.

F. Al-Obaidi, S.M.J. Al-Shadeedi, "Comparison study of egg morphology, component and chemical composition of Mallard duck and Peking duck," J. Genet. Environ. Resour. Conserv., vol. 4(1), pp. 5-9, 2016.

T.H. Quan, S. Benjakul, "Compositions, protease, inhibitor and gelling property of duck egg albumen as affected by salting," Korean J. Food Sci. An., vol. 38(1), pp. 14-25, February. 2018.

H. Faiz, I. Thohari, Purwadi, “Pengaruh penambahan sari temulawak (Curcuma xanthorrhiza) terhadap total fenol, kadar garam, kadar lemak dan tekstur telur asin,” Jurnal Ilmu-Ilmu Peternakan, vol. 24(3), pp. 38 – 44. 2014.

Nurliyani, A. Hartawan, Y.A. Nugroho, Indratiningsih, “The characteristics of salted chicken and duck egg by using traditional roasting,” Proceedings The 6th ISTAP, Oktober 20-22, Yogyakarta, Indonesia, 2015.

H. Su, R. Yang, W. Zhao, X. Hua, W. Zhang, “Preparation of salted eggs with low salt,” Food & Machinery, vol. 1, pp. 050. 2015.

T.H. Wang, “Salting yolk directly using fresh duck egg yolks with salt and maltodextrin,” J-STAGE Advance Publication, doi: 10.2141/jpsa.0160027. 2016

S. P. Joshi, "Chemical constituents and biological activity of Aloe barbadensis: a review," JMAPS, vol. 20, pp. 768-773. 1998.

P. W. Harlina, R. Ma. M. Shahzad, F. Geng, Q. He. L. Wang, S. Qiu. N. Ding, “Effect of garlic oil on lipid oxidation, fatty acid profiles, and microstructure of salted duck eggs,” J. Food Process. Preserv., vol. 39, pp. 2897–2911. 2015.

Rukmiasih, N. Ulupi, W. Indriani, “Physical, chemical and organoleptic characteristics of salted eggs by salting with pressure level and salt concentration different,”Jurnal Ilmu Produksi dan Teknologi Hasil Pertanian, vol.03(3), pp. 142-145, October 2015.

N. Yang, Y. Jin, Y. Xu, Y. Bin, X Xu, “Effect of pressure cooking on physicochemical properties of salted eggs,” RSC Adv. vol. 6, pp.97089-97095. 2016.

S. F. Ruslay, Abas, K. Shaari, Z. Zainal, Maulidina, H. Sirat, D. A. Israf dan N. H. Lajis, “Characterization of the components present in the active fractions of health gingers (Curcuma xanthorrhiza and Zingiber zerumbet) by HPLCDAD-ESIMS,” Food Chem., vol. 104, pp. 1183-1191. 2007.

C. T. Ramachandra, P. S. Rao, “Processing of Aloe vera leaf gel: A Review,” AJABS, vol. 3(2), pp. 502-510. 2008.

M. Skerget, P. Kotnik, M. Hadolin, A. R. Hras, M. Si-monic, and Z. Knez, "Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities," Food Chem., vol. 89(2), pp. 191-198. 2005.

S. K. Sonam, A. Tiwari, “Phytochemical evaluation of different aloe species,” Int. J. Chem. Pharm. Anal., vol. 3, pp. 2-8, Sep. 2016.

Y. Hu, J. Xu Q. Hu, “Evaluation of Antioxidant Potential of Aloe vera (Aloe barbadensis Miller) Extracts,” J. Agric. Food Chem., vol. 51(26), pp. 7788-7791. 2003.

M. Miranda, H. Maureira, K. Rodriguez, A. Vega-Galvez, “Influence of temperature on the drying kinetics, physicochemical properties, and antioxidant capacity of Aloe Vera (Aloe Barbadensis Miller) gel,” J. Food Eng. vol. 91(2), pp. 297-304. 2009

F. Sholehah, I.Thohari, F. Jaya, “The addition of red galangal extract (Alpinia purpurata K.Schum) and different storage in salted egg to total microorganism, antioxidant activity, water activity, and texture,” JITEK, vol. 10(2), pp.18-27, October 2015.

D. Novia, E. Vebriyanti and H.F. Hakim, “Evaluation of Heating the Gambier Liquid Waste on the Quality of Raw Salted Eggs,” IJPS, vol. 16(9), pp. 369-373. 2017.

H. Yuniati, "The effect of using the ash and the red brick powder in making the salted eggs to the microbial content of the eggs," PGM, vol. 34(2), pp. 131-137. 2011.

O. A. Ojiako, C. U. Igwe, "The nutritive, anti-nutritive and hepatotoxic properties of Trichosanthes anguina (snake tomato) fruits from Nigeria,” PJN, vol. 7(1), pp. 85-89. 2008.

S. Alemdar, S. Agaoglu, "Investigation of in-vitro antimicrobial activity of aloe vera juice," J. Anim. Vet. Adv., vol. 8(1), pp. 99-102. 2009.

A. Gusviputri, N. P. S. Melina, Aylianawati, I. Indraswati, “Pembuatan sabun dengan lidah buaya (Aloe vera) sebagai antiseptic alami,” Widya Teknik, vol. 12(1), pp. 11-21. 2013.

Z. Wulandari, “Physicochemical properties and total plate count of salted duck egg produced by pressure method during storage,” Media Peternakan, vol. 27(2), pp. 38-45, 2004.

M. Adamski, Z. Bernacki, J. Kuzniacka, “Changes in the Biological Value of Duck Eggs Defined by Egg Quality,” Folia Biol-Krakow, vol. 5(3), pp. 107-114. 2005.

F. Yosi, N. Hidayah, Jurlinda, M.L. Sari, "The physical quality of salted Pegagan duck egg using palm oil fronds ash and liquid smoke as a curing agent," Buletin Peternakan, vol. 40(1), pp. 66-74. 2016.

M.A. Kurniawan, I. Thohari, L.E. Radiati, “Pengaruh penambahan sari temulawak (Curcuma xanthorrhiza Roxb) terhadap kadar asam lemak bebas (FFA), pH dan kadar kurkumin pada telur asin,” JIIP, vol.25(1), pp. 8-15, 2015.

L. Xu, Y. Zhao, M. Xu, Y. Yao, X. Nie, H. Du, Tu Y.G., Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs, PLoS One, vol. 12(8), pp. 1-17, Aug. 2017.

DOI: http://dx.doi.org/10.18517/ijaseit.9.2.1805


  • There are currently no refbacks.

Published by INSIGHT - Indonesian Society for Knowledge and Human Development