| Eggs are one of the products that are not capable to keep at room temperature for a long time. Climatic conditions Indonesia’s tropical hot enough throughout the year, with temperatures ranging between20-23°Celsius and humidity ranges between70%-90%. This condition can accelerate the rate of evaporation carbon dioxide which will be followed by a decrease in egg quality indicators (weight loss, albumin pH, yolk index, HU) resulting in decreased quality of internal eggs quickly, when stored in open space. Naturally, eggshell has cuticle layer which prevents the entry of bacteria into the egg through eggshell pores. But unfortunately, the regulation of Department of Agriculture in some countries (such as USA and Japan), requires for egg wash before entering into the market (especially supermarkets), it can certainly ruin cuticle layer and cause contamination eggs. This condition can be treated with one application of egg preservation technology, the edible coating is able to maintain the quality of the eggs while at room temperature.The experimental design used in this study is the Completely Randomized Design (CRD) with5treatments and five replications. After obtained the best results after5weeks of storage, further observations with the2best treatments for30days to determine the changes of egg internal quality that occur during an interval of3days and6days. This research consists of four parts:at the first part was preparing bacterial preparation (Staphylococcus aureus, Salmonella enteritidis and Escherichia coli) for MIC analysis. The second part was preparing Origanum vulgare Oil based on specific concentration (0%to16%(v/v)) and evaluating Origanum vulgare oil (determining the MIC value of Origanum vulgare oil) against bacterial. The third part was preparing and evaluating antimicrobial activities and physicochemical properties (swelling property, solubility in water, film thickness, water activity, Foaming ability property, emulsifying property, water vapor permeability) of chitosan edible coating combination with Origanum vulgare oil. And the fourth was applicating edible coating combination with Origanum vulgare oil to the fresh eggs and evaluating the quality of eggs (Haugh Unit, Yolk Index, Albumen pH and Weight Loss), and determine the sensory discrimination and consumer acceptation of egg coated.For the best formulation of edible coating chitosan, used a2%of chitosan solution (acetic acid as a solvent),2mL of glycerol and and use an air dryer to drying the film layer and to remove the air bubble. Minimum Inhibitory Concentration (MIC) value in2%and4%is the lowest concentration of Origanum vulgare oil showing growth inhibition zones with diameter equal to or greater than10mm. Value of solubility in water and swelling properties of chitosan combination-OVO40uL of18,48%and200%, respectively.The best value of Water Vapor Permeability is chitosan combination-OVO40uL with10.95g-m/m2·h·Pa. Density on chitosan solution ranged at0.98to10.3g/mL. pH solution ranged at4.23-4.45. Foaming stability and capacity ranged at0.082-0.17%. Emulsifying capacity ranged at0.75-1.25%and emulsifying stability ranged at0.5-0.75%. Water activity (Aw) of chitosan film ranged at0.75-0.82. Observation result of internal quality in week0and week5of eggs coated with chitosan edible coating combined with2%and4%of Origanum vulgare oil, with albumen pH, weight loss, yolk index, Haugh unit,9,65;3,46;0,238and50,10, respectively. TPC and Yeast-Mold value,2,75log cfu/mL and3,21log cfu/mL, respectively.Observation result of internal quality during30days of eggs coated with chitosan edible coating combined with0%;2%; and4%of Origanum vulgare oil, showed that this combination between edible coating chitosan and Origanum vulgare Oil could maintain the internal quality of egg and mincrobial content. Sensory discrimination showed that there is no difference between egg uncoated and egg coated with chitosan-OVO2%and OVO4%. Consumer acceptability showed that choating treatment gives effect to the consumer perception (in eggshell smoothness and eggshell glossiness). |
PDF Full Text Request