The effect of adding black tea essential in soaking salted egg on water content, salt content, water activity (Aw) and yolk color
Dedes Amertaningtyas, Anif Mukaromah Wati, Eka Nurwahyuni, Rismarini Hapsari, and Rischa Amalia Saleha

Animal Science Faculty, Universitas Brawijaya, Malang 65145, Indonesia

Abstract

The research objective to determine the effect of adding black tea (Camellia sinensis) essence using the wet method. The research method was a laboratory experiment and counting used Completely Randomized Design (CRD) of 4 treatments and 4 replications. Data were analyzed using analysis of variance (ANOVA) and if differences were found, continued with Duncan^s Multiple Range Test (UJBD). The treatments given were T1 (without adding black tea), T2 (adding 25% black tea), T3 (adding 50% black tea) and T4 (adding 75% black tea). Variables included water content (%), salt content (%), water activity (Aw), and salted egg yolk color. The results showed that the addition of black tea leaf extract did not have a significant effect (p>0.05) on water content, salt content, Aw, and color of salted egg yolk. The conclusion of this research is that the addition of black tea essence in making salted chicken eggs using the wet method has no effect on the values of water content (61.39-66.31%), salt content (1.08-1.51%), Aw (0.91-0.97), and yellow color (L* 75.30-76.85, a* 3.88-5.23 and b* 41.75-43.65) of salted eggs.

Keywords: Black tea, egg, salted egg, tannin, wet method

Topic: Animal Products and Sustainable Post-Harvest Technology