Evaluation of the Effectiveness of Turmeric Extract with Various Concentrations as a preservative on the Internal Quality of Eggs from Purebred Chicken

Matius Tikiman Kaka; Inggit Kentjonowaty; Mudawamah Mudawamah

doi:10.24014/jupet.v23i1.37946

Evaluation of the Effectiveness of Turmeric Extract with Various Concentrations as a preservative on the Internal Quality of Eggs from Purebred Chicken

Matius Tikiman Kaka, Inggit Kentjonowaty, Mudawamah Mudawamah

Abstract

This study aims to evaluate the effectiveness of white turmeric (Curcuma zedoaria) extract solution at various concentrations for 10 hours as a preservative for the internal quality of laying hen eggs. This research was conducted at the Animal Husbandry Laboratory, Islamic University of Malang, from April 20th to May 20th, 2025. The research material consisted of 64 eggs from laying hens aged 0–1 day with an average weight of 57–60 g, 600 g of dried and ground white turmeric powder, and 6 liters of clean water as a solvent. The method used is a Completely Randomized Design (CRD), with 4 treatments and 4 replications: (P0 control, P1 10%, P2 20%, P3 30%), and 4 replications. The parameters observed include: egg weight before and after treatment, egg white index, egg yolk index, and Haugh unit. The data was analyzed using ANOVA, and if there were differences between treatments, the Least Significant Difference (LSD) test was performed. The research results show that soaking eggs in white turmeric extract has a highly significant effect (P<0.01) on egg weight, albumen index, yolk index, and Haugh units. The average egg weight is 53.52 g for P0, 56.16 g for P1, 56.66 g for P2, and 58.83 g for P3. The albumen index is 0.028 for P0, 0.045 for P1, 0.050 for P2, and 0.090 for P3. The yolk index is 0.26 for P0, 0.29 for P1, 0.32 for P2, and 0.33 for P3. The Haugh unit is 76.78 ± 6.95. The best treatment was obtained at a white turmeric solution concentration of 30% (P3). Based on the research findings, it was concluded that soaking eggs in white turmeric extract for 10 hours showed a highly significant effect (P<0.01) after storage for 20 days at room temperature.

Keywords

turmeric; egg; quality; soaking; SNI

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DOI: http://dx.doi.org/10.24014/jupet.v23i1.37946