THE EFFECT OF EGGSHELL DIPPING WITH VARIOUS TYPES OF OILS AND STORAGE DURATION ON THE WEIGHT LOSS AND SHELL THICKNESS OF TABLE EGGS Animal Husbandry Study Program, Faculty of Animal Husbandry, University of Islam Malang Abstract This study aims to analyze the effect of dipping eggs in various types of oils and the duration of storage on weight loss and shell thickness of table eggs. The research material includes 45 chicken eggs, pure coconut oil, palm oil, corn oil, a screw micrometer, and a scale. The method used was experimental, with factorial completely randomized design in a 3x5x3 factorial pattern. Treatment A consists of oil types (A1: pure coconut oil, A2: palm oil, A3: corn oil), and treatment B: the storage duration of eggs at room temperature (B1: 25, B2: 30, B3: 35, B4: 40, and B5: 45 days). The observed variables were the egg weight loss and shell thickness. Data were analyzed using analysis of variance and further analyzed using the Duncan Multiple Range Test (DMRT), utilizing SPSS version 16.0. The results show that the storage duration at room temperature was significantly affects (P<0.05) on th egg weight loss and shell thickness. The type of oil was significantly affects (P<0.05) shell thickness. The interaction between the type of oil and storage duration did not had a significantly affect (P>0.05) egg weight loss and shell thickness. In conclusion, the best treatment for dipping eggs is using pure coconut oil and storing them at room temperature for up to 40 days. Keywords: Egg dipping- Type of oil- Storage time- Room temperature- Weight loss- Shell thickness Topic: Animal Product Technology |
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