Albumen Index, Yolk Index, and Haugh Unit of Alabio Duck Egg’s Soaked With Belimbing Wuluh Leaves (Averrhoa bilimbi L.)

Abstract

This study aims to determine the length of the shelf life of Alabio duck eggs after soaking
wuluh starfruit leaves (Averrhoa bilimbi L.). and determine the effect of soaking Alabio duck
eggs using wuluh starfruit leaves on the quality of Alabio duck eggs. This research method
uses a completely randomized design (CRD) with 4 treatments and 5 replicates, each
replicate consisting of 12 Alabio duck eggs. The treatments in this study were P0 = control or
without soaking, P1 = soaking eggs for 12 hours using 50% star fruit leaf powder solution, P2
= soaking eggs for 18 hours using 50% star fruit leaf powder solution, P3 = soaking eggs for
12 hours using 505% star fruit leaf powder solution. After soaking, the eggs were allowed to
stand at room temperature and measurements were taken on days 0, 7, 14, and 21 of storage.
Data were analyzed with Anova and DMRT. The results showed that soaking Alabio duck
eggs using a solution of star fruit leaf powder with a concentration of 50% had an effect on
the quality of Albumen Index, Egg Yolk Index and Haugh Unit (HU) values. Soaking Alabio
duck eggs using wuluh star fruit leaf powder solution can maintain the internal quality value
of Alabio duck eggs and soaking for 24 hours is best.