Open AccessEffects of Addition of TiO2 Edible Coatings and Storage Periods on the Chicken Eggs Quality
Author(s) -
Imam Thohari,
Khothibul Umam Al Awwaly,
Mulia Winirsya Apriliyani,
Ardian Aprillian
Publication year - 2022
Publication title -
asian food science journal
Language(s) - English
Resource type - Journals
ISSN - 2581-7752
DOI - 10.9734/afsj/2022/v21i230404
Subject(s) - haugh unit , yolk , completely randomized design , casein , significant difference , food science , factorial experiment , chemistry , shelf life , zoology , mathematics , biology , feed conversion ratio , body weight , statistics , endocrinology
The study aims to determine the effect of addition TiO2 solution on edible coatings of nanocomposite casein-chitosan on the internal chicken eggs quality observed at 7 and 14 days of storage. The design of the study was a Complete Randomized Factorial Design using 2 factors and the length of storage of chicken eggs. The data was analyzed using the Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test if there is a significant difference. Edible coatings made from casein-chitosan with the difference between addition of 3, 5, 10 mL of TiO2 1% then applicated of the solution as coating on eggs. The egg stored at 25 ℃ for 7 and 14 days then observed in the study i.e yolk index, albumen index, Haugh Unit, yolk color, yolk pH, albumen pH, and Total Plate Count (TPC). The results showed that the yolk index ranged from 0.25-0.40; albumen index 0.03-0.08; Haugh unit 48.68-80.42; yolk color 7-9; pH yolk 8.17-9.20; pH Albumen 8.17-9.20; TPC 0.7×105-1.1×105 cfu/mL. Edible coatings of casein-chitosan with 5 mL TiO2 solution were able to reduce the decrease in the internal quality of chicken eggs observed at 7 to 14 days of storage. However, all treatments in this study showed better results in the 7 days storage period.