Physicochemical, nutritional and sensory qualities of salted Philippine mallard duck (Anas platyrhynchos L.) eggs

Diet diversification as well as a sustainable supply of the raw materials for utilization in processing salted eggs leads to an increase in the demand and consumption of salted duck eggs in the Philippines. In this study, the physicochemical, nutritional and sensory properties of salted duck eggs made in the laboratory were evaluated. Physicochemical properties revealed that the sample collected registered a pH and water activity of 7.1 and 0.88, respectively. In addition, the samples showed a total colour difference of 15.01 using the Hunter scale system. The samples exhibited an average of 1.03% salt content. Furthermore, proximate composition, mineral and fatty acid analyses of samples proved that a considerable amount of these nutrients were present in salted duck eggs that were analysed. Protein, fat, carbohydrate, crude fibre and ash content were 11.49, 10.15, 3.54, 1.07 and 1.01%, respectively. On the other hand, minerals such as phosphorus, potassium and calcium were recorded at 4.46, 3.92 and 3.61 mg/100 g, respectively. In general, the major fatty acids found in the samples were oleic acid (C18:1), myristic acid (C14:0) and linolenic acid (C18:2). Sensory evaluation revealed that flavour was regarded by the panellist as a major consideration in evaluating the quality of salted duck eggs. This study proved that salted duck eggs have nutritional and quality characteristics that can be considered as an alternative source of protein, fat and minerals for human consumption.

BIMBINGAN TEKNIS PENGOLAHAN TELUR ASIN REMPAH PANGGANG PADA PKK RUHUY RAHAYU DESA BENTOK KAMPUNG KECAMATAN BATI – BATI KABUPATEN TANAH LAUT KALIMANTAN SELATAN

ABSTRACT Bentok Kampung Village is one of the villages in Bati–Bati District, Tanah Laut Regency, which possessed a considerabke amount of duck population. The villagers who are members of the Ruhuy Rahayu PKK do not know much about innovations in processing duck salted eggs. This activity aims to introduce innovation in preserving duck eggs with the addition of spices. This activity started with theoretical training with classroom methods and hands-on practice carried out by partners under the guidance of the activity promotor team. The enthusiasm of the participants is was quite good which was reflected in the high number of participants and their punctuality of attendance. The attendance level of participants in both the counseling and brainstorming activities reached 90–100% of all PKK members. The roasted salted duck eggs with spices produced have a distinctive taste compared to the ones which were just boiled. The roasted spiced salted roasted egg has a less wet texture and is preferred because it tastes more savory and can last longer because of the reduced water content. Conclusion: participants managed to understand well the entire series of activities and the participation rate of participants was very good with a nearly 100% attendance rate. Keywords: Processing, Roasted spiced salted eggs, Bentok Kampung Village ABSTRAK Desa Bentok Kampung merupakan salah satu desa yang ada di Kecamatan Bati–Bati Kabupaten Tanah Laut dengan populasi itik yang tinggi. Masyarakat Desa Bentok Kampung yang tergabung dalam PKK Ruhuy Rahayu belum banyak mengetahui inovasi dalam pengolahan telur asin itik. Kegiatan ini bertujuan untuk meperkenalkan inovasi pengawetan telur itik dengan penambahan bahan rempah. Kegiatan ini diawali pelatihan teoritis dengan metode kelas dan praktek langsung yang dilaksakanakan oleh mitra dengan bimbingan tim pengusul kegiatan. Antusisme peserta cukup baik yang tercermin dari jumlah dan ketepatan waktu kehadiran yang tinggi. Kehadiran peserta dalam kegiatan penyuluhan dan curah pendapat mencapai 90–100 % dari seluruh anggota PKK. Telur asin itik rempah panggang yang dihasilkan memiliki cita rasa yang khas dibandingkan dengan yang hanya direbus. Telur asin itik rempah panggang memiliki tekstur tidak terlalu basah dan lebih disukai karena rasanya yang lebih gurih dan bisa lebih tahan lama karena adanya pengurangan kadar airnya. Kesimpulan: peserta berhasil memahami dengan baik seluruh rangkaian kegiatan dan tingkat partisipasi peserta sangat baik dengan tingkat kehadiran berkisar 100%. Kata Kunci: Pengolahan, Telur asin rempah panggang, Desa Bentok Kampung

Business strategy of salted egg agro-industry to achieve sustainable competitive advantage

Business strategy is an effort to achieve a sustainable competitive advantage in an agro-industry. The research objective on salted egg agro-industrial center is to identify a model for business development. The advantages of salted duck eggs have been recognized by people in south east asian countries and east asian countries. This observational research was conducted on 105 salted egg agro-industries in Brebes Regency. Data on 22 variables of quantitative strategic planning were collected through interviews using a questionnaire. Strategy formulation framework method was applied to determine specific alternative strategies to reach sustainable competitive advantage The results showed that the salted egg agro-industry were not supported by the availability of duck eggs and upstream industry (50.58%) although most consumers were fond of salted egg due to its taste (52.38%), texture (58.10%), and price (71,43%). The salted egg agro-industry was in the aggressive position. The best strategy concept for business policy development was market penetration The market penetration strategy was chosen, namely increasing promotion and sales volume. Market penetration strategy is suggested to be the mod-el for empowering salted egg agro-industry and agro-industrial commodities in general so that the activ-ity of duck farming and upstream industry can be leveraged.

Study on selection of packaging materials and shelf life of protein-richpowder produced from the egg whitesof salted duck eggs

Egg whites of salted duck eggs are normally discarded in the separation of egg yolks. Most of the nutritional values of normal duck eggs are still retained in the egg whites of salted duck eggs. To make use of such egg whites, it is necessary to process the egg whites into a protein-rich powder, which can be used as a food processing material. Nevertheless, long-term storage of the egg white powder is challenging because this powder can easily absorb moisture, resulting in physical deteriorations (e.g: colour change), chemical alternation (e.g., protein and lipid degradation), and biological contamination (e.g., growth of yeasts and molds that produce toxic compounds). A study was conducted to test different types of packaging materials includingone-layered Polyethylene (PE) film, two-layered PE film, and three-layered films (PE, AL-Foil, BOPP/PE, Al/PE, BOPP/Al/PE, PET/Al/PE). The result shows that the most suitable packaging material for the protein-rich powder produced from egg whites of salted duck egg was two-layered AI/PE film. The quality of the product stored in AI/PE film package remained nearly unchanged in 12 months, which proved safe to be used as food processing material.

PELATIHAN PENGOLAHAN TELUR ASIN ASAP SEBAGAI UPAYA MENINGKATKAN NILAI JUAL TELUR ITIK SEGAR DI DUSUN CIHATEUP

Dusun Cihateup sebagai wilayah domestikasi itik Cihateup memiliki potensi sebagai penghasil telur itik yang cukup melimpah. Telur itik di wilayah ini memiliki nilai jual yang relatif murah. Untuk meningkatkan nilai jual telur itik telah dilakukan pengolahan lebih lanjut menjadi telur itik asin. Pengolahan telur menjadi telur asin memiliki nilai jual yang lebih meningkat meskipun tidak signifikan dan daya tahan yang cenderung singkat. Oleh karena itu perlu dilakukan proses pengasapan pada telur asin sehingga nilai jual telur meningkat dan daya tahan produk semakin bertahan lama. Selain dengan metode pengasapan, penambahan asap cair pada proses pemeraman dilaporkan dapat meningkatkan nilai sensoris dan daya tahan produk telur asin yang semakin lama. Program pengabdian bertujuan untuk menyelesaikan permasalahan yang dihadapi oleh warga dan anggota kelompok ternak yang ada di Dusun Cihateup yaitu rendahnya nilai jual telur itik dan daya tahan telur yang relative singkat. Tujuan khusus pengabdian masyarakat ini yaitu meningkatkan nilai jual telur dan menyediakan produk telur itik yang tahan lama melalui metode pengasapan. Kegiatan berlangsung dari Januari sampai Juni 2020 di Dusun Cihateup Desa Sukanagalih Kecamatan Rajapolah Kabupaten Tasikmalaya. Metode pelaksanaan kegiatan terdiri atas penyuluhan, pelatihan dan pendampingan pada warga, wanita tani dan anggota kelompok ternak “Kelompok Megar Bebek Cihateup”. Hasil program ini yaitu meningkatnya nilai jual dan pendapatan dari penjualan telur asin asap dan terciptanya produk telur asin asap yang memiliki daya tahan yang lebih lama. Pengolahan telur itik yang semakin banyak diduga mampu meningkatkan keuntungan lebih banyak. Kata kunci: Dusun Cihateup, Pengasapan, Telur asin asap, Telur itik ABSTRACT Cihateup Hamlet as an area of ​​domestication of Cihateup ducks has potential as a producer of sufficiently abundant duck eggs. Duck eggs in this region have a relatively cheap sale value. To increase the selling value of duck eggs, further processing has been done into salted duck eggs. Processing eggs into salted eggs has a selling value that is increasing even though it is not significant and the durability tends to be short. Therefore, it is necessary to process the fumigation of salted eggs so that the selling value of eggs increases and the durability of the product lasts longer. In addition to the fogging method, the addition of liquid smoke to the curing process is reported to increase the sensory value and the durability of salted egg products for longer. The service program aims to solve the problems faced by residents and members of livestock groups in the Cihateup hamlet, namely the low selling value of duck eggs and relatively short egg resistance. The specific purpose of this community service is to increase the sale value of eggs and provide long-lasting duck egg products through the smoking method. The activity took place from January to June 2020 in Cihateup Hamlet, Sukanagalih Village, Rajapolah District, Tasikmalaya Regency. The method of carrying out activities consists of counseling, training and mentoring to residents, farm women and members of the livestock group "Kelompok Megar Bebek Cihateup". The results of this program are the increase in sales value and income from the sale of smoked salted eggs and the creation of smoked salted egg products that have longer durability. Processing more and more duck eggs is thought to be able to increase profits more. Keywords: Cihateup hamlet, Fumigation, Smoked salted eggs, Duck eggs

Evaluasi Kadar Kalsium dan Fospor pada Telur Itik Asin dengan Penambahan Ekstrak Daun Pandan dengan Konsentrasi yang Berbeda

This study aims to determine the use of pandan leaf extracts to evaluate the levels of calcium and phosphorus of salted duck eggs. The results showed that the effect of the addition of leaf extracts on the evaluation of calcium levels and phosphorus levels in salted duck eggs with different concentrations, did not have a significant effect or had no significant effect (P> 0.05) on calcium content, T0 treatment was not significantly different from T1, T2 and T3 and vice versa. even so but it still has an increase in calcium levels. Treatment of calcium levels from lowest to highest are T1 (0.15%), T0 (0.16%), T3 (0.17%) and T2 (0.17%). Phosphorus levels in salted duck eggs given pandan leaf extract with different concentrations have a very significant effect (P <0.05) on the phosphorus content, T0 treatment is significantly different from T1, T2, and T3, T1 is significantly different from T0 and T3 but not significantly different from T2, T2 is significantly different from T0 but not significantly different from T1 and T3, T3 is significantly different from T0 and T1 but not significantly different from T2. even so but it still has an increase in calcium levels. Calcium levels from lowest to highest are T0 (0.19%), T3 (0.23%), T2 (0.23%) and T1 (0.26%). The conclusion is that the treatment of the addition of fragrant pandan leaf extract can not affect calcium levels but affect the levels of phosphorus salted duck eggs. The best treatment is T3 treatment (30% pandanus fragrant leaf extract) with a value of 0.16 calcium levels and a value of phosphorous content 0.22. Keywords: Salted eggs, pandan leaves, calcium, phosphorus.

Production of protein powder from salted duck eggs white

The objective of the research was to determine process conditions to produce protein powder from salted duck egg whites based on the two main steps including precipitation of the protein from egg white and drying the protein. Optimization for process parameters of protein's precipitation and drying were carried out by Response Surface Design method with the results obtained from the experiment. Basing on the determination of the limits of studied factors, defining the regression and choosing the optimal parameters for precipitation and drying processes. The result of optimal protein precipitation was the ratio of water/salted duck egg white: 3.5/1, the temperature of 80oC and precipitation time of 60 minutes with the process yield was 9.63% and the salt separation was 19.61%. The result of optimal drying process was the drying temperature at 75oC, material density: 0.35 g/cm2 (wind speed of 0.64 m/s and drying time of 4 h) with the product solubility of 11.05%, the water content of 8.19% and aw of 0,476. Verifying the defined regression equation and experiment showed the different level is less than 5%, the defined regression equation is valid and has the potential to apply in production.