Abstract:
Salted eggs in the manufacturing process can be fortified mineral content by
utilizing the salting medium containing essential minerals, especially from
wood ash and rice husk ash synthetically by a diffusion process. The purpose
of this research was different and amounts ash in the process of salting effect
on the mineral raw salted egg. This study used a randomized block design with
a 2x3 factorial with 3 replications, where the factor A was a type of ash: Husk
and wood ash while the B factor was the addition of different amounts of ash
that was 1 part, 2 parts and 3 parts. Observations were made on raw salted eggs
to albumen (white) pH, ash content, NaCl, P, Ca, Mg and K. Based on the results
of the study there was an interaction ash type and ash amount differently to
albumen pH, ash content and NaCl, an effect on the type of ash to Ca, Mg and
K, affects the ash amount on the Mg content and no real influence on the P content.
Utilization of wood ash in salting solution the produce raw salted eggs with
a much higher mineral content from of husk ash. The best treatment was the use
of wood ash as much as 1 part has been effective in maintaining the albumen
pH, salted egg was sintered and minerals that have been optimal.
Deni Novia, Sri Melia and Indri Juliyarsi, 2014. Utilization of Ash in the Salting Process on Mineral Content Raw Salted
Eggs. Asian Journal of Poultry Science, 8: 1-8.
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