The influence of salam leaf (Eugenia polyantha) addition on the microbiological quality, organoleptic quality, and salted duck egg shell-life during storage at room temperature

Abstract

Abstract. Fitri A, Setyaningsih R, Susilowati A. 2007. The influence of salam leaf (Eugenia polyantha) adds to the microbiological quality, organoleptic quality, and salted duck egg shell-life during storage at room temperature. Biofarmasi 5: 47-54. This research aimed to determine the influence of salam leaf (Eugenia polyantha Wight) concentration variation on the microbiological quality, organoleptic quality, and the salted duck egg shell-life during storage at room temperature. In this research, the salam leaf concentration was added to four levels. The salam leaf water ratios were 1:4, 2:4, 3:4, and control. The analysis of experimental parameters was carried out once 2 weeks for 4 weeks. The experimental parameters were the presence of Salmonella sp., Staphylococcus aureus number, organoleptic value, and total volatile bases (TVB). The presence of Salmonella sp. and the number of Staphylococcus aureus data were analyzed descriptively. In contrast, the organoleptic data were analyzed using a nonparametric test followed by correlation and regression analysis. Data were analyzed using a General Linear Model on TVB and followed with Duncan Multiple Range Test (DMRT) on the significance level of 5%, correlation, and regression analysis. This research showed no Salmonella sp. contained in the salted egg after 4 weeks of storage. The highest number of Staphylococcus aureus was found on the salted egg stored for 4 weeks with a ratio of 1:4 of salam leaf-water. However, the result of the organoleptic test showed that salam leaf addition did not significantly influence the acceptance of salted duck eggs and had a negative correlation. Salam leaf concentration influenced the TVB of the salted duck egg in different storage durations at room temperature and had a positive correlation.