International Journal of Civil Engineering and Technology (IJCIET)
Volume 10, Issue 1, January 2019, pp.403–411, Article ID: IJCIET_10_01_038
Available online at http://www.iaeme.com/IJCIET/issues.asp?JType=IJCIET&VType=10&IType=1
ISSN Print: 0976-6308 and ISSN Online: 0976-6316
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THE EFFECT OF DEER OIL
SUPLEMENTATION ON THE QUALITY OF
SALTED EGG
Dirwan Muchlis and Nurcholis
Lecturer of Animal Husbandry, Faculty of Agriculture,
Universitas Musamus, Merauke, Indonesia
ABSTRACT
The process of preserving duck eggs is generally salted eggs, with a distinctive
taste that is salty, but with a touch of technology and innovation, salted eggs can be
enjoyed with a variety of flavors including deer salted eggs. This salted egg is
expected to be a typical Merauke product produced from ducks and deer. But so far
there is no known nutrient content of salted eggs supplemented with deer fat oil and
bacterial contamination. Therefore the purpose of this study was to determine the
quality of nutrients, microbial contamination and cholesterol in deer salted eggs. The
study was conducted at the Musamus University and BBIA Bogor livestock laboratory.
The results showed that the nutritional value of deer salted eggs was in line with the
Indonesian National Standard of Protein 14.5%, 15.3% fat, carbohydrate 3.46%,
phosphorus 206 mg, cholesterol 242 mg, and Negative Salmonella SP. Fat oil extract
and venison in salted eggs can increase the content of unsaturated fatty acids such as
oleic, linoleic and linolenic.
Keywords: Salted Eggs, Venison, Nutrients, Contamination, Microorganisms.
Cite this Article: Dirwan Muchlis and Nurcholis, The Effect of Deer Oil
Suplementation On The Quality of Salted Egg, International Journal of Civil
Engineering and Technology (IJCIET), 10 (1), 2019, pp. 403–411.
http://www.iaeme.com/IJCIET/issues.asp?JType=IJCIET&VType=10&IType=1
1. INTRODUCTION
Eggs are a food ingredient of high nutritional value for poultry, eggs are also a source of
animal protein which has a delicious taste and is easily digested by the body. Besides that,
eggs are easily obtained and cheap. The highest value of eggs is in the yellow part, egg yolk
contains essential amino acids needed by the body as well as minerals such as iron,
phosphorus, little calcium and vitamin B complex. Some proteins (50%) and all fats are found
in egg yolks, as for egg white which amounts to about 60% of all egg spheres containing the
highest 5 types of protein, carbohydrate and energy in duck eggs up to 185 Kcal / 100 grams
(USDA 2007).
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Dirwan Muchlis and Nurcholis
Duck egg production in Merauke Regency is quite abundant, but the weakness of
livestock products generally has perishable properties, especially eggs, so it needs to be
preserved to maintain egg quality. One of the most common tools is salting. become a salted
egg. Salting is done by duck eggs soaked with saturated salt or using salt dough. Salt dough is
a mixture of salt, rubbing ash, red brick powder, clay and sometimes a little lime. Eggs that
are preserved by the ripening process with salt are generally salty, therefore it is necessary to
give a touch of innovation in the form of flavor variants of deer so that those interested in
salted eggs supplemented with deer fat can enjoy the aroma of deer meat inside the salted egg.
The taste of deer meat in salted eggs is generally much appreciated by the people of Merauke.
According to Nurcholis and Dirwan Muchlis (2018) stated that the people of Merauke
consume a lot of deer meat besides beef. However, the deer-flavored egg products require
further testing with regard to nutritional quality, cholesterol and microbial contamination so
that it is safe to consume, because eggs tend to have cholesterol values that are feared by the
community, thereby reducing the power of egg consumption.
The purpose of this study is to improve product competitiveness sourced from animal
protein and provide information about nutritional values including (protein, fat,
carbohydrates, energy, cholesterol, vitamin A, vitamin D, and microbial contamination and
unsaturated fatty acids) in eggs salted venison taste.
2. METHODOLOGY
The research was conducted at the Animal Husbandry Laboratory of the Faculty of
Agriculture, Musamus University, Merauke and nutritional quality test at the Bogor Center
for Agro-Industry (BBIA). As much as 80 duck eggs with a maximum shelf life of 2 days, the
study was divided into 4 treatments, namely 0 ml control, with the addition of deer fat extract
0.3 ml, 0.5 ml and 0.7 ml and length of ripening 7 days, 14 days and 21 days. The study was
conducted experimentally using factorial complete randomized design and analyzed using
ANOVA if there were significant differences, then post Hoc with 5% BNT was further tested.
The study begins with selecting eggs with a maximum shelf life of 2 days for uniformity,
then the eggs are cleaned and a little on the sandpaper in the air bag section, and perforated
with a 1 ml sterile syringe. The deer fat extract which was heated at 25oC was implused into
eggs at a dose according to the treatment, and was based on different lengths of ripening. The
salting process is carried out by mixing salt and ash with a ratio of 3: 1, which is 3 kg of salt
compared to 1 kg of rub ash mixed with water to become a mixture. The mixture is mixed
with duck eggs which have been cleaned and then the ripening process is carried out.
Proximate tests such as protein, fat and carbohydrate use the test method and SNI 01 26911992 standard, while for phosphorus testing using the test method in accordance with AOAC
98624 / 50.1.12.2005. Testing cholesterol and fatty acids using GC (Gas Chromatography)
test method, Salmonella SP testing using ISO 6579.2002 standard and test method. Data were
analyzed statistically with the help of SPSS 16 software. Other appropriate methods are also
provided (Djamali et al., 2018a, 2018b; Samudro et al., 2018; Suryaningsih et al., 2018;
Untari and Mekiuw, 2018; Welliken and Melmambessy, 2018; Widyantari et al., 2018).
3. RESULTS
The process of making salted eggs is principally an osmosis diffusion process, namely the
process of reducing water from the material by immersing the material in a high-concentration
solution. Osmotic pressure in saline or dough solutions is higher than the osmotic pressure in
the egg, so salt solutions that have a higher osmotic pressure can enter the egg through the
pores of the egg (Novia et al., 2009). Table 1 results of the analysis of deer salted eggs at
different ripening periods showed no difference between the treatment of the percentage of
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The Effect of Deer Oil Suplementation On The Quality of Salted Egg
protein, fat, carbohydrate and phosphorus. Deer fat extract used for making salted eggs with
deer flavor has fatty acid content as in Table 2.
Table 1. Proximate analysis of salted eggs supplemented with deer fat
Nutritional value
per 100 grams
Water
Ash
Protein
Fat
Carbohydrate
Phosphor
Ripening Time
(days)
0 ml
7
14
21
7
14
21
7
14
21
7
14
21
7
14
21
7
14
21
65.08aA
64.12bA
64,20bA
2.10aA
1.82aA
2.17aA
15.30aA
14.42bA
14.05bA
13.55aA
13.26aA
13.07aA
3.29aA
3.14bA
3.06bA
205aA
206aA
202aA
Fat Concentration
0,3 ml
0,5 ml
0,7 ml
65.40aA
65.26aA
64,44bA
1.34aA
1.56aA
1.23aA
15.08aA
14.50bA
14.10bA
14.08aB
14.00aB
15.02bB
3.34aA
3.30aA
3.10bA
204aA
201aA
200aA
65.04aA
64.10aA
64,10aA
1.40aA
1.32aA
1.09aA
15.25aA
14.58bA
14.59bA
15.25aC
15.34aC
15.30aB
3.00aB
3.05bB
3.15bA
200aA
198aA
197aA
64.33aA
64.30aA
64,26aA
1.26aA
2.43aA
2.33aA
15.60aA
14.80bA
14.30bA
15.30aC
15.00aC
15.29aB
3.46aA
3.50aA
3.05bA
202aA
200aA
197aA
Different lowercase letters following the same column show significantly different (P <0.05
Different capital letters following the same line show significantly different (P <0.05)
Table 2. The content of deer fat extract per 100 grams
Fatty Acid Component
C4
C6
C8
C10
C12
C14
C16:0
C18:0
C16:1
C17:1
C18:1
C18:2
C18:3
Unit (mg)
0.02
0.41
10.7
27.6
14.5
3.45
0.51
14.9
0.88
0.61
The addition of fat extract of deer in salted eggs in the treatment was able to increase the
levels of unsaturated fatty acids, including oleic, linoleic and linolenic according to figures
1,2 and 3. Function (C 18: 2) for the body is able to reduce cholesterol, support brain function
and muscles, besides linoleic acid being Omega-6 fatty acids that inhibit inflammation.
According to Jung et al., (2011) Linoleic acid functions for antioxidants, anti-inflammatory
and can reduce cholesterol in eggs. In addition, there is an increase in unsaturated fatty acids
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according to Figures 4.5 and 6, including chapels, laurate and myristate. Excessive saturated
fatty acids in the body can cause low systemic inflammation, insulin resistance (Erridge et al.,
2007), obesity (Cani and Delzenne, 2009) and cardiovascular disease (Li et al., 2013).
The results of the study of cholesterol in salted eggs supplemented with deer oil tends to
decrease (P> 0.5). This decrease is caused by the addition of deer fat extract because it
contains unsaturated fatty acids which can reduce the value of cholesterol in salted egg
products. The cholesterol content in salted eggs in the treatment and control decreased
significantly during ripening (P <0.05).
4. DISCUSSION
Duck egg protein contains several compounds including Ovalbumin 40%, Panalbumin 0.1%,
Conalbumin 2%, Ovomucoid 10%, Ovomucin 3%, Lysozyme 1.2%, Ovomacroglobulin 1.0%
Ovoflavoprotein 0.3% and Avidin 0.03% (Lin, 2000). The results of the study of protein
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The Effect of Deer Oil Suplementation On The Quality of Salted Egg
content in salted deer flavored eggs with different levels of deer fat extract and ripening
showed no difference (P> 0.05) protein value of the four treatments, namely 15.60% - 14.8%.
The value of this protein is higher when compared with the results of the study by Oktaviani
et al. (2012) which is 12.03% and Agustina et al., (2015) which are 13.6%. This difference in
protein values is thought to be due to different duck feed. But there is a decrease in protein
during the ripening of eggs, this can occur because the addition of salt to the preservation
affects the egg protein. Excessive salt addition can result in proteins denaturing. Proteins in
eggs undergo denaturation due to changes in secondary and tertiary structures due to
interactions with salt (Novia et al., 2011). Protein requirements for the body for humans
ranging from children to adults between 12 - 65 gr per day at the age of 6 months - 45 years
(Minister of Health Regulation No. 75 of 2013).
Indeer salted egg fat
Fat is part of an egg found only in egg yolk, fat in fresh duck eggs is 14.3% (Sartika, 2008)
Salted egg fat will increase after ripening, in line with the opinion of Oktaviani et al. (2012)
stating that eggs salted duck has a higher fat value when compared to fresh duck eggs, this is
because LDL (Low Density Lipoprotein) in egg yolk reacts with salt which results in
damaged LDL structure and the fat it contains becomes free, in line with Bee and Cotterill's
opinion (2006 ) that the fat found in egg yolk granules or granules is LDL which is absorbed
by several bonds between protein and fat in the emulsion system and during the salting
process there is a transfer of water from the yolk to the egg white.
The results of the analysis showed that the salted deer egg fat content in the three
treatments was not significantly different between 15-15.3%. However, between control and
treatment the results were significantly different at 2.27 ± 0.34. This result is higher than
Agustina et al. (2015) study, that 13.6% of this difference is thought to be due to the addition
of deer fat extract into salted eggs, but the deer salted egg fat content is still within the human
consumption threshold of 30% of the total requirement calories or 1 gram for every kg of
body weight. But in the yolk fat there is also a mixture of HDL (High Density Lipoprotein)
which is good for the body. Table 3 shows deer fat in this study containing unsaturated fatty
acids or PUFA (Polyunsaturated Fat Acids), including (C18: 1 ie 14.9mg), (C18: 2 which is
0.88mg) and (C18: 3 which is 0.61mg), value (C18: 1) This study is higher than the study of
Karwowska and Dolatowski (2017) which is 12.92mg. But in deer fat there are also MUFA
saturated fatty acids (Monounsaturated fatty acids). The results of this study showed no
significant effect between the length of immersion in increasing levels of egg fat, this result is
in line with the opinion of Suardana and Swacita (2009) states that the process of salting eggs
can reduce fat levels. According to Wang et al., (2014) that the fat content in eggs can be
reduced to 0.61% by salting. Table 3: saturated fatty acids and unsaturated fatty acids in fresh
duck eggs and salted eggs show differences, high unsaturated fat content in fresh duck eggs,
this can occur due to the types of livestock and feed given. The difference in the content of
saturated fatty acids (C 16: 0) and monounsaturated fatty acids (C 18: 1) in this study is lower
when compared to previous studies by Sinanoglau et al. (2011) namely (C 16: 0) 29 -30 mg /
g and (C 18: 1) 30 -32 mg / g. Function (C 18: 2) for the body is able to reduce cholesterol,
support brain and muscle function, besides that linoleic acid becomes Omega-6 fatty acid
which inhibits inflammation. According to Jung et al., (2011) Linoleic acid functions for
antioxidants, anti-inflammatory and can reduce cholesterol in eggs. Excessive saturated fatty
acids in the body can cause low systemic inflammation, insulin resistance (Erridge et al.,
2007), obesity (Cani and Delzenne, 2009) and cardiovascular disease (Li et al., 2013).
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Phosphorus and carbohydrates in deer salted eggs.
Phosphorus in deer salted eggs can be seen in table 1, the phosphorus value between
treatments did not show a significant difference (P> 0.05). But with the addition of deer fat
extract and long egg ripening tend to reduce phosphorus levels. The highest phosphorus level
in the control is 206 mg / 100g, this result is higher than Astawan (2009) that salted eggs have
a phosphorus content of 157 mg / 100g. The normal requirement of phosphorus needed by the
human body every day is 63.9%, the impact of excess phosphorus can lead to seizures
(Ramayulis et al., 2011). Carbohydrates from the results of the research in Table 1 show that
there was no significant difference (P> 0.05). The results of this study are lower than the
results dismissed by Agustina et al., (2015), namely the carbohydrate content of salted eggs is
6.25%. The need to function as an energy source (Caffall and Mohnen, 2009). Glucose is the
main source of energy for the body, if excessive glucose intake in the body is converted into
fat, besides glucose in the blood causes hyperglycemia if it continues can increase the risk of
diabetes or diabetes (Mahan and Escott, 2008).
Cholesterol in fresh duck eggs is quite high at 13.48 mg / g. Sinanoglau et al. (2011). The
high cholesterol in fresh duck eggs is mostly concentrated in the egg yolk, besides cholesterol
in the egg yolk fat is also found in the yolk section is higher than the egg white, according to
Huang and Lin (2011) that the fat content in duck egg yolk is 36.8% and egg white fat 0.13%.
The high levels of unsaturated fatty acids both single and double in deer salted eggs due to the
addition of deer oil derived from deer fat extract containing 220 mg / 100 gr cholesterol.
According to Semiadi et al., (2003) venison fat contains 240 mg of cholesterol. The function
of these unsaturated fatty acids can prevent cardiovascular disease and can help cell
membrane permeability (Mazereeuw et al., 2017).
Salted egg texture
Salted deer-flavored eggs have a tendency to sandy texture and do not differ significantly
from other treatments, with an average value of ripening of 7.14 and 21 days is 3.05 N, 8.95
N and 10. 15 N. According to Kaewmanee (2011) stated that salted egg eggs with Salting
time of 7 days has a texture value of 3.45 N and salting time of 14 days has a texture value of
9.25 N. In addition, deer salted egg whites do not have a significant effect when compared
with other treatments, this is in line with the views of Ganasen and Benjakul (2010) Egg
white texture can be influenced by several factors, namely protein content, heating
temperature, ion strength and the interaction with other components. Salted egg yolk texture
generally looks orange and sandy with an average pH of 6.03 decreasing after salting process,
this is because egg yolk particles are covered by a hydrophobic group with a negative charge
because the isoelectric egg yolk protein is around 5.0 (Rong et al, 2006) . At the same time the
link between kaslium-phosphorus between high-density lipoprotein (HDL) and lipovitelenine
is replaced by Na + so that contactants experience perenganggan due to the separation of
lipids and proteins derived from lipoprotein. According to Martinez et al. (2007) the surface
hydrophobicity of proteins slightly decreases on the other hand Na + increases in the interior
of egg yolk to interact with the hydrophobic group with a negative charge and the structure of
lipoproteins so that the oil balance and moisture become damaged. According to Ai et al.
(2017) lipids become free to the hydrofibic structure and form fat droplets because of the
similarity of intermiscibility, this is what causes salted eggs to form the characteristic oil in
the egg yolk and sandy texture at the salting stage. According to Lai et al., (1999) changes in
salty yellow from yellow to light brown, brown or orange, these changes are associated with
loss of water and free fat in the yolk.
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Contamination of microorganisms
The hygienic value of food needs to be consumed by consumers, at this time microorganisms
are able to grow and develop very quickly so that the need for information related to
contamination of micro-organisms in food products. Microorganisms such as Salmonella sp
are often found in livestock products, including salted eggs. The results of laboratory tests
showed that the microorganism content in deer salted eggs from the four treatments showed
(Negative / 25 gram parameters tested were Salmonella sp bacteria), these findings were in
accordance with SNI 7388: 2009. Another finding about the presence of microorganisms in
salted eggs shortly after boiling shows Negative / 25 grams using ISO 6579: 2002 E, meaning
that deer salted eggs are safe for consumption because they are not contaminated with any
type of Salmonella sp. The advantages of deer-flavored salted eggs in addition to having a
distinctive taste also contain PUFA unsaturated fatty acids which are good for the body.
CONCLUSION
Salted deer eggs tend to have high fat values, but the polyunsaturated or single fatty acid
content in eggs is high enough for the body. In addition, the protein content in deer salted
eggs is quite high and these eggs are not contaminated with microorganisms that can interfere
with health.
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