Azzahra 1

ABSTRACT
Nadya Azzahra Sri Maryanti Biology 18 May 2010 The Comparative Study of Quality of Salted Egg between Duck Egg of Anas domestica and Chicken Egg of Gallus gallus domesticus Using Brine Method and Abu Gosok Paste Method

Several methods used to preserve eggs. One of them is to make the egg salted. Salt works as natural preservative since it can slow down the bacterial growth inside the egg. One of the methods, using concentrated salt is called brine method. The addition of abu gosok to concentrated salt is also another method that is popularly done by many people. Actually, both methods could be used to make salted eggs, since the resulting egg would follow the standard quality of salted egg seen from its texture, color and taste, however, it depends on the intentions to make the salted egg because both methods has their own negative and positive sides related to the storage period and the process itself. The comparison study done by using chicken eggs Gallus gallus domesticus which are popular to consume without being salted, and duck eggs, Anas domestica which is more popular as salted egg. From the texture and color of the duck egg and the result of salting, duck eggs are more suitable as salted eggs as it also has better taste than chicken egg since it can absorb much salt due to the bigger porous texture of its hard shell. Key Words: Preservation, salt, abu gosok, duck egg, chicken egg, salted egg

Azzahra 2

PREFACE Finally, the completion of this paper is complete. It took lots of time to finish it since the results of the experiments did not concur with common knowledge. I have discussed many things with teachers, parents, family and friends who gave any suggestions or advice related to my research study. Therefore, I would like to give a big appreciation and thanks to all of the people who supported and helped me during my research study. Thanks to Allah SWT, my God almighty who makes me grateful each day by giving me many idea in order to accomplished my research study My mother who has helped me doing the experiments of salted egg preservations My father who has given many ideas, suggestion and advice for my research study Bu Paulina, my chemistry teacher, who has helped me calculating the solution using the Molarity formula Pak Adam, my Bahasa Indonesia teacher, who has helped me correcting the structure of my language for the problem formulation Bu Shinta, my biology teacher, who has helped me discussed about my paper, giving suggestions and advice. Pak Andri, biology teacher, who has helped me discussed about my experiment and suggest me to do some interview to make comparative study

Azzahra 3

Pak Misbah, my base teacher, who always notifying me and my classmates to finish our paper

Bu Ami, my research skill teacher who has given many suggestions and advice to me and my classmates during research skill class

Pak Moh, my English language teacher who has given many suggestions for me and my classmates research study and also taught us how to do referencing using MLA format

All of my friends who has given me many supports and suggestion related to my research study

Last but not least, Bu Cici, my advisor who has given suggestion and correcting my paper. I hope that this research paper would be beneficial to all of the readers, especially to

those who want to make salted egg both for industry and/or household needs.

Bogor, May 2010

Nadya Azzahra

Azzahra 4

LIST OF CONTENT ABSTRACT ................................................................................................................................. 1 PREFACE .................................................................................................................................... 2 LIST OF CONTENT .................................................................................................................. 4 LIST OF FIGURES .................................................................................................................... 7 LIST OF TABLES ...................................................................................................................... 8 LIST OF ATTACHMENTS ...................................................................................................... 9 CHAPTER I: INTRODUCTION .............................................................................................. 10 1.1 Background .................................................................................................................................... 11 1.2 Problem Formulation .................................................................................................................... 11 1.3 Hypotheses ..................................................................................................................................... 11 1.4 Aim and Objectives ....................................................................................................................... 11 1.5 Uses of Project ............................................................................................................................... 12 CHAPTER II: THEORIES ........................................................................................................ 13 2.1 Preservation .................................................................................................................................... 13 2.2 Salt Hydrolysis Theory ................................................................................................................. 14

Azzahra 5

2.3 Transportation Mechanism (Osmosis and Diffusion) .............................................................. 15 2.4 Concentration of the Solutions .................................................................................................... 16 2.5 Characteristics of Chicken Egg (Gallus gallus domesticus) ................................................... 16 2.6 Characteristics of Duck Egg (Anas domestica) ........................................................................ 17 2.7 Nutrient Comparison between Raw Chicken Egg and Duck Egg........................................... 18 2.8 Nutrient Composition inside Duck Salted Egg.......................................................................... 19 2.9 Brine Method. ............................................................................................................................... 20 2.10 Background of Abu Gosok......................................................................................................... 20 2.11 Standard Quality of Salted Egg ................................................................................................. 20 CHAPTER III: METHODS ...................................................................................................... 21 3.1 Materials ......................................................................................................................................... 21 3.2 Procedure ........................................................................................................................................ 22 3.2.1 Brine Method (Concentrated NaCl) ..................................................................................... 22 3.2.2 Abu Gosok Paste Method (Concentrated NaCl with abu gosok paste) ........................... 23 CHAPTER IV: RESULT AND DISCUSSION ........................................................................ 24
4.1 Result ................................................................................................................................................... 24

Azzahra 6

4.1.1 Comparison between salted chicken egg and salted duck egg .......................................... 24 4.1.2 Comparison between the methods of using concentrated salt (brine method) and concentrated salt with abu gosok paste (abu gosok paste method) ........................................... 24 4.1.2.1 Brine Method ................................................................................................................... 24 4.1.2.2 Abu Gosok Paste Method ............................................................................................... 25 4.2 Discussion .......................................................................................................................................... 25 CHAPTER 5: CONCLUSION................................................................................................... 28 WORKS CITED.......................................................................................................................... 29 ATTACHMENTS ....................................................................................................................... 32

Azzahra 7

LIST OF FIGURES Figure 2.1: Structure of Chicken Egg Anatomy.................................................................................. 16 Figure 2.2: External View of Chicken Egg .......................................................................................... 16 Figure 2.3: Comparison of Size between Duck Egg and Chicken Egg............................................ 17

Azzahra 8

LIST OF TABLES Table 2.1: Composition of Nutrient Content inside Raw Chicken Egg and Duck Egg ................. 18 Table 2.2: Composition of Nutrients inside Duck Salted Egg .......................................................... 19 Table 4.1: The Result Characteristics of Duck Salted Egg............................................................... 24 Table 4.2: The Result Characteristics of Chicken Salted Egg........................................................... 24

Azzahra 9

LIST OF ATTACHMENTS 1.1 Solution Concentration Calculation using Molarity Formula for Brine Method ..................... 32 1.2 Picture of Materials .......................................................................................................................... 32 1.3 Picture of the Process of Making Salted Egg ................................................................................ 33 1.3.1 Brine Method ........................................................................................................................... 33 1.3.2 Abu Gosok Paste Method ....................................................................................................... 34 1.4 Picture of the Result of Salted Egg................................................................................................. 34

Azzahra 10

CHAPTER I INTRODUCTION

1.1 Background In Indonesia Duck Egg from Anas domestica is commonly popular as a salted egg. Most of the people consume duck egg in form of salted egg. Many of the traditional people commonly used a mud or clay to make a paste combined with table salt as a material to make the egg salty. The mud or clay that commonly used was known as abu gosok, terms used in Indonesian language which refer to the ashes as the residue of the burning process of Cocos nuciferus midrib. Another method used to make the salted egg is the brine method, which is making the water saturated with concentrated salt and soaked eggs into the brine. However, this method is not as popular as the method using abu gosok. The other types of avian egg, which is chicken egg from Gallus gallus domesticus, are also popular to consume by people. Unlike the duck egg, chicken eggs are mostly consumed without being preserved first such as become a salted egg. Formerly, ancient people made the egg salted in order to preserve the egg. As salt would be one of the materials that could become the natural preservatives. However, as times went by, the development of technology has rapidly developed. People could keep the eggs fresh longer by storing them in refrigerators. Therefore, today, most peoples objectives to make the egg

Azzahra 11

salted are to not only to preserve it but also because it is their desire to consume the salted eggs which has a distinguished taste, compared to the ordinary raw egg. 1.2 Problem Formulation The problem that is concerned in this paper are the observing of which method is better to use in order to get good quality of salted egg related to the taste, color and texture. Whether it is using brine method or using abu gosok paste and also which avian egg, chicken egg from Gallus gallus domesticus or duck egg Anas domesticus that would produce better salted egg. 1.3 Hypothesis - The addition of abu gosok as the material in making salted eggs might be produce better results of salted egg, seen from its texture, taste, and color since it is a common method used by the people. - The duck egg (Anas domesticus) would produce a better quality of salted egg than a chicken egg (Gallus gallus domesticus) might be because it has more appealing appearance and better taste. 1.4 Aim and Objectives According to the background and the problem formulation, the aim of this paper project is to make a comparison of the salted egg texture, taste, and color between duck egg from Anas domesticus and chicken egg from Gallus gallus domesticus as the main material to make salted egg, by also comparing the methods of preservation. One of the methods is by using brine method, which is only using concentrated table salt (NaCl). In addition, the other method is by

Azzahra 12

using paste of abu gosok and table salt. Referring to the aim of this paper project, the objectives would be observing the best egg and the best method to make a salted egg to reveal the common method used by people of using duck egg and abu gosok as the material. 1.5 Uses of Project Through the research from this paper project, people could get many benefits such as knowing the nutrient content inside a raw egg and salty egg of chicken and duck so they can make a comparison to choose for the dietary consumption in order to gain many nutrients. People could also try to apply the best method, as the result of the research, to make a good salted egg at home or even in industry. For industrial aspects, people who know the better methods and material used in salted egg production would make a comparison of the production result and budget cost so they can boost up their production and increase their income.

Azzahra 13

CHAPTER II THEORIES

2.1 Preservation Preservation is one of the methods used by people today in order to keep the freshness and good quality of food for longer period. Many kinds of methods and material come under heading of preservation. The material used could be natural or artificial. Salt and sugar are the examples of natural preservatives, commonly used by people. The adding of salt and sugar could slow down the microorganism activities inside the food such as bacterial reproduction to inhibit the decaying process so the food become consumable for longer time by keeping its freshness. The egg, as one of the major sources of protein that is needed by human has also limited expired time of freshness and susceptive to bacteria that can cause decay. A chicken egg for example, has expiration period of 28 days after production. However, after 10 days, people cannot consume the raw egg because the enzyme inside the egg could only resist against Salmonella bacteria (one of the bacteria that commonly attack chicken eggs) for at least 10 days. Beyond that period, egg must be refrigerated and better to consume after the cooking process to kill the bacteria. According to Zakiah Wulandari, the increasing number of bacteria inside egg which eventually leading to the decaying process could happen through the longer storage period. As

Azzahra 14

the salted egg kept in longer period, its weight, water concentration, salt concentration and the level of pH would decrease. Using salt to preserve eggs could make them resistant to bacteria for approximately a month longer. Based on Prof. DR. Ir. Made Astawan, MS., from faculty of Food Technology and Nutrition, IPB, salt could become preservatives to preserve egg because it can decrease the concentration of oxygen that is needed for aerobic bacteria to live. As well as this it can slow down the work of proteolytic enzyme, which is the enzyme that can damage the quality of protein inside the egg and it can also absorb water from the eggs. The decreasing of water concentration would also preserve egg since moist area would be suitable place for most bacteria to live. 2.2 Salt Hydrolysis Theory Table salt, mostly known as NaCl, would combine with water who acts as a media for salt to enter the egg. Since NaCl would have strong acid (HCl) as its parent acid and strong base (NaOH) as its parent base, the Na+ ion and Cl- ion would not be hydrolyzed inside the water, so the condition of the water would also remain neutral. The pH of the egg must be maintain to be neutral as Zakiah Wulandari (1999) said that the decreasing of pH would be one of the factor that cause the egg decay by lowering its freshness. Cl- ion is actually the one functioned to be the preservatives since it can slow down the development of microorganisms growth within the egg. The more the concentration of the salt (NaCl) would make the egg resist longer and saltier. The chemical equation can be seen as follows: NaCl + H2O Na+ + OH- + H+ + Cl-

Azzahra 15

2.3 Transportation mechanism (Osmosis and Diffussion) In order to make the salt entering the egg, the solution of concentrated salt (brine) must be hypertonic solution.. The higher the concentration of the solution means it has high osmotic pressure. The concentrated NaCl, the hypertonic solution, would enter the egg through the process called osmosis. Osmosis is one of the passive transportation mechanism found within the cell membrane of materials. It categorized as passive transport because it does not need energy to transport materials unlike active transports, because the transportation is based on the concentration gradient differences (from higher to lower). The process of osmosis is actually the transportation of water as the solvent (the one who dissolved the solute) from high concentration of solvent (water) to the lower one through selective permeable membrane (in this case it is egg shell and shell membrane). High concentration of solvent (water) means low concentration of solution since the amount of NaCl as the solute (the one who is dissolved by the solvent) is concentrated within the water. So then the water would come out from inside the egg to outside of the egg, since the water concentration greater inside egg. Meanwhile diffusion process, another type of passive transportation would be occurred as the NaCl would enter the egg according to concentration gradient which the concentration of NaCl solution is greater outside the egg than inside the egg refer to the solution is hypertonic solution. Diffusion is the process of transportation of solute (NaCl) from high concentration to the lower concentration. Therefore as the NaCl concentration is greater outside egg (hypertonic solution), NaCl would diffuse into egg in order to preserve the egg.

Azzahra 16

2.4 Concentration of the Solution There is a Molarity formula that can be used to measure the percentage concentration of the solution. This formula could be useful to observe whether the solution is categorized as hypertonic, hypotonic or isotonic solution by measuring the percentage concentration of the solution. Hypertonic solution means it has higher osmotic pressure than the fluid inside the egg, so the solution must have NaCl concentration higher than 0.9 %. Osmotic pressure is the pressure by water molecules within a membrane. In contrast, hypotonic solution is the solution that has concentration of NaCl lower than 0.9%. While isotonic solution is the solution that has concentration equal to 0.9% which is same as the concentration within the cell of living things. Here is the Molarity formula: 2.4 Characteristics of Chicken egg (Gallus gallus domesticus)

Figure 2.1: Structure of Chicken Egg Anatomy

Figure 2.2: External View of Chicken Egg

Azzahra 17

Most of the egg form domestic chicken, Gallus gallus domesticus, has brown color of its hard shell which is composed from calcium carbonate. Chicken eggs are one of the good sources of protein and also contain other nutritious elements which make many people consume it. Chicken egg is composed of three main parts; there are 11% shell, 32% egg yolk and 57 % egg white. The internal anatomy which is the inner side of egg without shell consists of 65% egg white and 35% egg yolk. The nutritious part actually found within the egg yolk where it contain fat and protein. While the egg white consists of 4 layers, there are Inner and outer layer of albumen, fibrous layer and Chalaza which is functioned to maintain the egg yolk keep in its position which is in the middle of the egg. Most avian egg also has air space which will getting bigger as the egg gets older due to the decreasing concentration of egg content because of cooling or evaporation process. 2.5 Characteristics of Duck Egg (Anas domestica) Most of the duck egg of Anas domestica has bigger size and heavier weight than chicken egg of Gallus gallus domesticus. It has hard shell (harder than chicken egg) which is composed from calcium carbonate with pale blue color (mostly originated from Javanese duck). However, its shell has bigger porous than chicken
Figure 2.3: Comparison of Size between Duck Egg and Chicken Egg

egg. Porous in the hard shell is function to allow the embryo of an egg to breath by exchange gases with the environment, unfortunately it also allow smell or odor, oxygen, water and bacteria to enter through that porous. It also has strong smell and flavor.

Azzahra 18

However in general, most avian eggs are similar to each other related to the physical structures and chemical composition which composed the egg. The slightly distinction between those seen from its physical structures mostly from the size, shape and color of the hard shell while for the chemical composition aspects mostly only the percentage composition of nutrients composing the egg. 2.6 Nutrient Comparison between Raw Chicken Egg and Duck Egg Table 2.1: Composition of Nutrient Content inside Raw Chicken Egg and Duck Egg Composition Calorie Protein Fat Carbohydrate Calcium Phosphor Iron Vitamin A Vitamin B-1 Water Unit cal g g g mg mg mg S.I. mg g Chicken Egg 162 12,8 11,5 0,7 54 180 2,7 900 0,10 74 Duck Egg 189 13,1 14,3 0,8 56 175 2,8 1230 0,18 70,8

Source: http://aimyaya.com/id/makanan/cara-membuat-telur-asin/

Azzahra 19

2.7 Nutrient Composition inside Duck Salted Egg Table 2.2: Composition of Nutrients inside Duck Salted Egg

Composition

Unit

Duck Salted Egg

Calorie Protein Fat Carbohydrate Calcium Phosphor Iron Vitamin A Vitamin B-1 Water

cal g g g mg mg mg S.I. mg g

195 13,6 13,6 1,4 120 157 1,8 841 0,28 66,5

Source: http://aimyaya.com/id/makanan/cara-membuat-telur-asin/

Azzahra 20

2.8 Brine Method Brine method is one of the methods that can be used to make salted egg. Brine is actually the water saturated with salt (NaCl) which has greater amount of concentration than the condition inside the egg. That brine solution therefore must be hypertonic solution indicates by its level of saturation. In the end of the process, it will reach the equilibrium level of NaCl concentration make the egg salted as the result. 2.9 Background of Abu Gosok Abu gosok is actually the residue of the burning process of the coconut (Coconus nucifera L.) midrib that commonly used by people as a material to make salted egg. According to Robby (2007), abu gosok also contain Magnesium (Mg) and Potassium (K) which are the elements that can also made salt (MgCl2 and KCl). Therefore the addition of abu gosok could be help in the process of preservation to make salted egg. 2.10 Indicator of Standard Quality of Salted Egg Prof. DR. Ir. Made Astawan, MS., from faculty of Food Technology and Nutrition, IPB suggest that to check whether the salted egg produced has good quality or not, it can be observed through some sort of standard quality parameter, there are: it has good smell and good taste, stable condition (fresh can be keep for certain time without being decayed soon) and the yolk is located on the center of the egg.

Azzahra 21

CHAPTER III METHODS This paper project research is done firstly through secondary research by searching the materials from internet and books for supporting data of the experiment. Then the experiment conducted based on the material from the media resource. After the experiment conducted, the result of the egg are observed, compared and recorded as well as the primary research done through experiment. Finally all of the data from books, internet and result of the experiment are combined together and presented as well in form of academic research paper. The method that is used in this research paper is through the quantitative method since the result would be very specific concerning the comparison of taste, color, and texture of the resulted salted egg. Those quantitative data from the result then would be described descriptively. 3.1 Materials: Basin Measuring cups Sandpaper Measuring scales Closed container Towel

Azzahra 22

Concentrated NaCl (Brine Method) 4 raw Duck Egg 4 raw Chicken Egg 10 table spoon/ 200 g NaCl (table salt) 1000 ml water

Concentrated NaCl with Ashes (Abu Gosok) (Abu Gosok Paste Method) 4 raw Duck Eggs 4 raw Chicken eggs 200 g Nacl 200 g Ashes 600 ml water

3.2 Procedure: 3.2.1 Brine Method (Concentrated NaCl) Firstly all of the eggs are rubbed by sandpaper and then all of them are cleaned by water. Then let them dried with towel. After that, 200 gram of table salt is prepared. The Table salt in form of crystal block are mashed first until it become powder then it is placed on the container and it is measured by the measuring scales until the measuring scales showed 200 gram. Then water are poured into measuring cups until it reached 1000 ml measurements. Water and table salt are poured together inside a container, and then they are boiled on the stove only a few seconds until all of the table salt are dissolved completely. After that, all of the eggs are put

Azzahra 23

inside the container and then the concentrated water with table salt is poured into the closed container. Finally, the container is closed tightly and then it will be opened after 2 weeks. 3.2.2 Abu Gosok Paste Method (Concentrated NaCl with abu gosok paste) All of the eggs are rubbed by sandpaper and then washed by water. Then they are dried with towel. The table salt are prepared by firstly mashed to make a powder and then they are measured with measuring scale for 200 gram. The ashes also measured for 200 gram with measuring scale, and together with table salt, they are poured into the basin. Water inside measuring cups is prepared for 600 ml and then slowly it is poured to the basin that contained table salt and ashes to make a paste. Mixed all of the materials with hand or spoon until it form a dough to make an ashes paste. After that, all of the eggs are covered by the ashes paste one by one until all of the shell covered by the paste. All of the egg that has been covered by ashes paste are placed on the opened container and closed by the food hood. The egg will be cleaned and boiled after 2 weeks.

Azzahra 24

CHAPTER IV RESULT AND DISCUSSION

4.1 Result 4.1.1 Comparison between salted chicken egg and salted duck egg: Table 4.1: The Result Characteristics of Duck Salted Egg Duck Egg White Egg Yolk Egg Firm Soft Texture Color Milky White Orange Salty Less Salty and savory Taste

Table 4.2: The Result Characteristics of Chicken Salted Egg Chicken Egg White Egg Soft Texture Creamy (Opaque) Yolk Egg Firm Yellow Orange Less Salty Color Taste White Less Salty

4.1.2 Comparison between the methods of using concentrated salt (brine method) and concentrated salt with abu gosok paste (abu gosok paste method) 4.1.2.1 Brine Method

Azzahra 25

From the total of 8 eggs (4 duck egg and 4 chicken egg), all of the egg are successfully become a salted egg. The egg produce are hygiene, producing no smell and none of the egg are decay. All of the egg tastes good and savory and the level of the saltiness were quite same. 4.1.2.2 Abu Gosok Paste Method Two duck egg were decayed and one chicken egg was tended to show some signs of decaying. The sign of decayed was indicated by unpleasant smell produce by eggs when boiling process and when they were cut into half. The yolk egg has black color combine with their original color of orange and has a mushy texture and watery. The unpleasant smells were also getting stronger after eggs were cut into half. The founding of dead flies (Chrysomya megalocephala) within the abu gosok and concentrated salt paste when the washing process. Besides the decayed egg, there were remaining of 2 duck salted egg and 3 chicken salted egg. The remaining egg taste salty, although the level of the saltiness of each egg was quite different. 4.2 Discussion According to the result, the duck egg is proven to have more appealing characteristics of salted egg with good taste and adequate level of saltiness compare to the chicken egg. Regarding to the theories of duck egg characteristics, duck egg has bigger pores of its hard shells which allow them to absorb much salt than chicken egg could which also resulting to the saltier and savory taste of the salted egg produced. Duck egg also has bigger size and higher nutrients content than chicken egg such as protein, fat, calcium, iron, vitamin A and vitamin B-1. The result of the firm texture of duck egg is indicate by the lower level of water contain inside the egg compare to the chicken egg that has soft texture and higher level of water contained. Based

Azzahra 26

on these several reasons and the result of the salted egg produce by both eggs, duck egg is believed to have better quality to be salted egg and common to use by people. The founding of decayed egg in the method of using abu gosok paste and concentrated salt indicates the failure of the process. There are some several factors that could make the process to preserve egg and make the egg salted failed. Those factors are: Bad quality of raw egg that was going to be used as the material to make salted egg The contamination of Sallmonella oranienburg bacteria that is commonly found within the egg yolk of salted egg The founding of dead flies (Chrysomya megalocephala) indicate that the flies has laid on abu gosok paste which is covering the egg and increasing the possibilities of the flies bring bacteria that could contaminate the egg. Based on these result finding, the writer have done some interview with the producer of salted egg in Brebes about the reason why they were using abu gosok paste rather than using only concentrated salt. The problem was the storage period which the method by using abu gosok paste could produce salted egg that could be stored longer for about 10 days than the salted egg which produced from brine method which is only last for around 4 days in room temperature (not refrigerator) after the egg has been boiled. Storage period is concerned by producer of salted egg in industry because it needs longer period of time for salted egg to be wholly sold before the expired date.

Azzahra 27

The brine method would be suitable for household consumptions since the process to make salted egg using this method is relatively simpler than abu gosok paste method however the resulted salted egg is also following the standard quality of salted egg. Housewife or even kids could make their own salted egg at home with brine method despite that the process only need water and salt then make it the solution as brine (saturated salt) with concentration as same as hypertonic solution or simply if it is seen already saturated. The process was also relatively cleaner and more hygiene compare to abu gosok paste method. Concerning the storage period, most of the household needs toward the consumption of salted egg are in relatively smaller amount than industrial production since it just for daily consumption. Most people would directly consume the salted egg after the process that they have made by their own self has done. The storage period might be not considered as serious concern since they can keep it in the refrigerator and store it for next consumption not longer than 3 days. While for the abu gosok paste method, it is more suitable to be used in industry which they are tend to concern more in the storage period. Industry need to produce large amount of salted egg in certain period of time to minimize the budget and need time to sell all of the salted egg before the expiration period. Therefore most industry used the addition of abu gosok to preserve the egg longer for storage. However the process is more complicated to done for household needs. Abu gosok was very hard to find, especially for the people who live in the big city. The process also took longer period of time and must be concern for several factors to avoid the failure of the process such as happen in this research. Instead the egg is preserved and salted, it becomes decayed and inappropriate to consume.

Azzahra 28

CHAPTER V CONCLUSION Based on the research conducted, there are several things could be concluded regarding the comparative study between duck egg from Anas domestica and chicken egg from Gallus gallus domesticus and also the method to make the salted egg which is brine method and abu gosok paste method. Duck egg from Anas domestica is proven to produce better quality of salted egg compare to chicken egg from Gallus gallus dometicus seen from its good quality of taste, texture and color. Brine method and abu gosok paste method has their own positive and negative sides regarding the process to make the salted egg although both of them produce same quality of salted egg which is followed the standard quality of salted egg. Brine method has relatively simple process and more hygiene which tend to be more suitable for household needs. However the salted egg produce would have short storage period. While abu gosok paste method is more difficult to do, take longer time than brine method and also the process is not as hygiene as brine method process, therefore factors that can cause the failure process must be concerned. The positive sides is that this method resulting to the longer storage period of salted egg compare to the salted egg of brine method which makes most of the industry use this method.

Azzahra 29

WORKS CITED Annisa, Aira Z. Pembuatan Telur Asin..airazahraannisa.blogspot.com.10 Oct 2009.Web. 29 Apr 2010. <http://airazahraannisa.blogspot.com/2009/10/pembuatan-telur-asin-alat-danbahan-1.html> Anatomy of Chicken Egg.geochembio.com. Nemose, 21 Mar 2010. Web. 05 Apr 2010. <,http://www.geochembio.com/biology/organisms/chicken/> Astawan, Made. Telur Asin, Aman dan Penuh Gizi. radmarssy.wordpress.com. 15 Feb 2007. Web. 05 Apr 2010. <http://radmarssy.wordpress.com/2007/02/15/telur-asin-aman-danpenuh-gizi/> Austic, Richard E. Eggs: Composition and Structure. New York: Encyclopedia of Animal Science, 2008. Cara Membuat Telor Asin Khas Brebes.copsis2.wordpress.com .n.p, 29 Apr 2008. Web. 27 Feb 2010. <http://copsis2.wordpress.com/car...-brebes/> Cara Membuat Telur Asin.aimyaya.com. Aimyaya, 29 Dec 2008. Web. 27 Feb 2010. <http://aimyaya.com/id/makanan/cara-membuat-telur-asin/> Cara Pembuatan Telur Asin.multiply.con. Sherllymetpen, n.d Web 09 Apr 2010. Eggs.truestarhealth.com. n.p, n.d. Web. 01 May 2010

<https://www.truestarhealth.com/Notes/1747001.html>

Azzahra 30

Eggs Composition and Nutritional Content.hubpages.com. Len7288,n.d. Web 14 Apr 2010. <http://hubpages.com/hub/Eggs-Compostion-and-Nutritional-Content> Hartati, Sri. Personal Interview. 29 Apr 2010 Laporan Uji Mikroba: Uji Mikroba Makanan Kaleng dan Uji Mikroba

Telur.mikroblogspot.blogspot.com. Nda, 04 Dec 2008. Web. 13 May 2010. Pengertian Pengujian Organoleptik.madbardo.blogspot.com. MadBardo, n.d. Web 29 Apr 2010. <http://madbardo.blogspot.com/2010/02/pengertian-pengujian-organoleptik.html> Purchon, Nigel D.Osmosis.purchon.com. 10 Nov 2006. Web. 05 Apr 2010.

<http://www.purchon.com/biology/osmosis.htm> Sam, Arianto. Cara Membuat Telur Asin..sobatbaru.blogspot.com.28 Marr 2009. Web. 27 Feb 2010. <http://sobatbaru.blogspot.com/20...sin.html> Sari, Siti K. Uji Vitamin dan Mineral pada Telur Asin Hasil Pengasinan Tanpa Garam Dapur. (2008): 1-6. Print Suprapto, Dian. Tips Mengolah Telur dan Mencegah Salmonella.citraeggra.blogspot.com. 23 Oct 2009. Web. 09 Apr 2010.

<http://citraeggra.blogspot.com/2009_10_01_archive.html> Seno, Purwoko Adi. Membuat Telur Asin .geliatusaha.wordpress.com. 12 Dec 2009. Web. 27 Feb 2010. <http://geliatusaha.wordpress.com/2009/12/12/membuat-telur-asin/>

Azzahra 31

Telur

Asin.ristek.go.id.

n.p,

n.d.

Web.

29

Apr

2010.

<http://www.warintek.ristek.go.id/pangan_kesehatan/pangan/piwp/telur_asin.pdf> Telur Asin, Asin tapi Berkalsium Tinggi.radmarssy.worpress.com. Rad Marssy, 15 Feb 2007. Web. 05 Apr 2010. <http://radmarssy.wordpress.com/2007/02/15/telur-asin-asin-tapiberkalsium-tinggi/> Telur: Komposisi dan Gizi.hartoko.wordpress.com. n.p, n.d. Web. 13 May 2010. <http://hartoko.wordpress.com/gizi/pengetahuan-bahan-pangan-hewani/telur/> Tips Membuat Telor Asin. www.resep.web.id. n.p, 17 Nov 2009. Web. 27 Feb 2010. <http://www.resep.web.id/tips/membuat-telor-asin.htm> Wulandari, Zakiah. Pengaruh Konsentrasi Tanin dan Lama Perebusan terhadap Umur Simpan Telur Asin. Zoology. (1999)

Azzahra 32

ATTACHMENTS 1.1 Solution Concentration Calculation using Molarity Formula for Brine Method In this research, the writer used 200 gram of NaCl (table salt) which is dissolved in 1000 ml of water. With the Molarity formula, the percentage concentration of the solution would be known.

From the Molarity formula above where density of NaCl is 2.17 g/cm3 and the Molar Mass of NaCl and Molarity is 58.5 and 3.42 respectively, the percentage concentration of NaCl solution is 9.2 % which can be categorized as hypertonic solution which is above 0.9 %. 1.2 Picture of the Materials

Azzahra 33

1.3 Picture of the Process of Making Salted Egg 1.3.1 Brine Method

Azzahra 34

1.3.2 Abu Gosok Paste Method

1.4 Picture of the Result of Salted Egg

Azzahra 35