| Salted egg is the most popular traditional preserved egg products. Currently, diversification of product salted egg can be used liquid smoke (LS). LS are containing several compounds such as phenol, and carbonyl derivatives. The compounds associated with antibacterial properties, antioxidant activity, and sensory characteristics. The objectives of this study were to investigate the ability of LS as antibacterial, and antioxidant activity. The other aim was to determine the characteristics of salted egg products by LS such as physically, chemically, and microbiologically aspects. The benefits of this research were expected to increasing the additional value of traditional food into functional foods. Furthermore, the method is also provides information on how to use LS properly for making smoked salted eggs.The formula of characteristics salted egg during salting process is submersion of LS concentration (control,1%LS, and1.25%LS) with salting time process (0,1,2,3, and4weeks). Based on the best results of sensory evaluation were selected and continued for storage test. The formula of salted egg during storage is submersion of LS concentration (control, and1.25%LS) with storage time (0,1,2, and3weeks).The result of first part about Minimum Inhibitory Concentration (MIC) value was performed against bacteria by LS concentration0.625%. The value of Minimum Bactericidal Concentration (MBC) was found by LS concentration1.25%. Antibacterial activity of well diffusion method can inhibit the growth bacteria such as Staphylococcus aureus, Salmonella enteridis, and Escherichia coli. They were expressed by inhibition zones with differences diameter.The result of second part about identification of liquid smoke components have result which LS identified2major components, namely phenol, and carbonyl derivatives. They classified in the7family such as ester, furan, aldehydes, and ketones, phenol, guaicol, syringol, and alkyl derivatives. They were showed by61peaks area. They have no detected polycyclic aromatic hydrocarbons component (PAH) as carcinogenic agent. The result of third part about the characteristics of salted egg showed changes on as physical, chemical and microbiology properties during salting time up to4weeks (p<0.05). Physical properties such as yolk index, L (lightness) of color, harness, chewiness, resilience, and gumminess were demonstrated differences significantly (p<0.05). Whereas viscosity, a (redness/greenness), and b (yellowness/blueness) of color, cohesiveness, and springiness have no statistically significant difference (p>0.05). Chemical properties of moisture content and total solid of salted egg white, salted content, and oil exudation of egg yolk was found significantly different (p<0.05). However, moisture content, and total solid of salted egg yolk were found no statistically significantly difference (p>0.05). Sensory evaluation was observed by panelist. Salted eggs with presence of LS1.25%have the highest score of preference. Total bacteria increased with increasing salting time. Salted eggs with present of LS1.25%were indicated inhibit growth bacteria.The results of fourth part about the potentials of antioxidant activity have performed that phenol derivative of LS, which is associated with potential of antioxidant activity. LS have found antioxidant activity with IC501.291mg/ml, while Butylated Hydroxyl Toluene (BHT) showed IC50value of1.910mg/ml. Significantly differences (p<0.05) were showed by the peroxide and TBA value. The peroxide and TBA value of egg yolk increased during storage time (p<0.05).The result of fifth part of characteristics of salted egg during storage time evaluated that total of bacteria increased gradually with time of storage. Salted eggs with present of LS1.25%observed increase slower than the total bacteria of control samples. The results of TVBN and pH value increased in all sample of salted egg during storage time (p<0.05). Significant differences (p<0.05) were found TVBN and pH value of control sample compared with salted egg with presence of LS. |
PDF Full Text Request