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Asian Journal of Poultry Science
Year: 2014  |  Volume: 8  |  Issue: 1  |  Page No.: 1 - 8

Utilization of Ash in the Salting Process on Mineral Content Raw Salted Eggs

Deni Novia, Sri Melia and Indri Juliyarsi    

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.

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