PENGARUH PERENDAMAN TELUR ITIK DALAM LARUTAN HERBAL DAUN TEH, DAUN SALAM DAN DAUN JAMBU BIJI TERHADAP KUALITAS KIMIA TELUR ITIK

The purpose of this study was to determine whether there was an effect of soaking
eggs in herbal solutions of bay leaves, guava leaves and tea on the chemistry of duck
eggs. The material in this study was 120 duck eggs. The variables observed were
protein content, fat content, water content, crude fiber content and ash content. Eggs
that had been treated were then subjected to proximate tests. The data obtained were
analyzed using the ANOVA Analysis of variance calculation method with a
completely randomized design (CRD) with four treatments and three replications, and
further tested using the Duncan Test. The results showed that (P>0.05) this indicates
that, soaking eggs in herbal solutions of bay leaves, guava leaves, and tea with a
concentration of 30%, did not significantly affect the protein, fat, crude fiber and water
content of eggs, while on ash content the treatment showed significant differences
between P2 and P3. The conclusion of the application of soaking duck eggs in herbal
solutions of tea leaves, bay leaves and guava leaves with a concentration of 30%
cannot be used to preserve duck eggs.