Quality Characteristics of Salted Egg Soaked with Aloe vera Solution

Deni Novia, Indri Juliyarsi

Abstract


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.

Keywords


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

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References


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

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