The Effect of Casein-Chitosan Edible Coating with Additional Garlic Essential Oil on pH, Haugh Unit and Egg Yolk Index Fresh Chicken Egg on Different Storage Khothibul Umam Al Awwaly (a), Eny Sri Widyastuti (a), Mulia Winirsya Apriliyani (a), Imam Thohari (a), Ulya Rafa Zuladhar (b) and Ayunitasari Rachmawati (b)
a) Lecturer of Animal Product Technology Department, Faculty of Animal Science, Universitas Brawijaya Jl. Veteran, Malang, 65145, East Java, Indonesia
*aak_umam[at]ub.ac.id
b) Student of Animal Product Technology Department, Faculty of Animal Science, Universitas Brawijaya Jl. Veteran, Malang, 65145, East Java, Indonesia
Abstract
The purpose of this study was to determine the effect of coating chicken eggs using chitosan and casein edible coating with the addition of garlic essential oil with concentration of 1% in maintaining egg quality during storage 0 days, 7 days, 14 days, 21 days and 28 days at room temperature. The material used are fresh chicken eggs, edible coating solution and garlic essential oil. The method used in this study was a laboratory experiment with Completely Randomized Nested Design with 2 treatments and 3 replication. The variables observed were egg yolk pH, egg albumen pH, haugh unit and egg yolk index. The data obtained were analyzed using Analysis of Variance (ANOVA) and continued with Duncan^s Multiple Range Tes (DMRT) if there were differences between treatments.the result showed that chicken eggs coated with chitosan casein edible coating with the addition of garlic essential oil 1% for storage time of 0 days, 7 days, 14 days, 21 days and 28 days gave a very significant effect (P<0,01) on egg yolk pH, egg albumen pH, haugh unit and egg yolk index.
