CHAPTER I

INTRODUCTION
A. Background of Problems
Salted eggs are a common term for egg -based dishes are preserved by means of
marinated (given salt excess to deactivate the decomposer enzyme). Most eggs are
salted duck eggs, although it is possible for the other eggs. Salted eggs consumed in
one month (30 days).
In Indonesia, especially in Java salted duck eggs are usually produced dash runner
ducks (Anas platyrhynchos domesticus) that have a characteristic green blue egg
shell.
These snacks are practical and can be combined with a variety of dishes such as
jamblang rice, and Lengko rice, even can also be eaten without rice. Fishermen who
sail or people who are traveling for a long time used to take salted egg for lunch.
In Central Java, Brebes area known as the main producer of salted egg. Salted egg
industry in Brebes sufficiently expanded to provide a wide selection of quality salted
eggs. Each manufacturer has its own stamp which can usually be seen on egg shells.
Although one diverse, salted egg is considered a high -quality parts if the egg yolk is
colored bright orange to reddish, dry " (if bitten not excrete fluids), do not cause
fishy smell and salty taste is not overpowering.
A salted duck egg is a Chinese preserved food product made by soaking duck
eggs in brine (salted water), or packing each egg in damp, salted charcoal. In Asian
supermarkets, these eggs are sometimes sold covered in a thick layer of salted
charcoal paste. The eggs may also be sold with the salted paste removed, wrapped
in plastic, and vacuum packed. From the salt curing process, the salted duck eggs
1

have a briny aroma, a very liquid egg white and a firm-textured, round yolk that is
bright orange-red in color.
Salted duck eggs are normally boiled or steamed before being peeled and eaten
as a condiment to congee or cooked with other foods as a flavoring. The egg white
has a sharp, salty taste. The orange red yolk is rich, fatty, and less salty. The yolk is
prized and is used in Chinese moon cakes to symbolize the moon.
Despite its name, salted duck eggs can also be made from chicken eggs, though
the taste and texture will be somewhat different, and the egg yolk will be less rich.
Salted eggs sold in the Philippines undergo a similar curing process, with some
variation in ingredients used. They are dyed red to distinguish them from fresh duck
eggs.
Salted egg is an egg is preserved by means of marinated with salt given way to
deactivate the destroying enzyme, most of the eggs are duck eggs, and it could be
the other eggs. Salted egg can reach one month (30 days). Salted egg producer or
seller who is already very well known is in the brebes.
Brebes salted egg industry in itself very much with its wide selection of quality,
they have their own stamp and ordinary can be seen on the skin with a stamp egg,
salted egg is considered to have a high quality traits of the egg yolk bright orange to
reddish, " dry " and if bitten not discharge, nor cause a fishy smell, taste salty and
not overpowering.
Salted eggs are duck eggs packed in tubs and covered with a mixture of finely
ground charcoal in brine (salted water). After 6 weeks to 3 months, the yolk
becomes firm and the white become salty as the salt diffuses in. They are cooked by

cleaning and boiling for 10 minutes. Used in curries and as hors doeuvres. The yolks
are used in Chinese moon cakes. Common in China and Southeast Asia.

Based on the explanation above, writer is interested to do a research about the

processing salted eggs in SMKN 1 Pacet as a condition of fulfilling the task of
Scientific Writing and as a condition of graduation in Islamic Junior PB Soedirman,
Cijantung, East Jakarta, and a Year 9 student FLC academic year 2013/2014

B. Identification of Problems
Based on the background above, author identifies some problems that
expressed by the following questions:
1. How salted egg marinate technique is best?
2. How long does the process of marinating salted egg?
3. How traits - traits that can be marinated poultry eggs?
4. How do I determine the amount of material that must be used to obtain the
most delicious flavor?
5. How stage - the stage of processing salted eggs right?
6. How does the processing or manufacture of salted eggs good for the
consumer?
7. How to save salted egg so durable and last a long time?
8. How to know the nutritional content contained in the salted egg?
9. What events happened in the process of marinating chicken eggs or duck
eggs?
10. What are the advantages of marinating poultry eggs?
11. What are the things - things that need to be considered in the processing of
salted egg?

C. Limitation of Problem
Identification of previous problems, the writer limits 5 issues, as follows:
1. How to use the salted egg at SMK 1 Pacet?
2. What events happened in the process of marinating chicken eggs or duck
eggs?
3. How characteristic of marinated poultry eggs are viable?
4. How to save salted egg that last a long time?
5. What are the advantages of marinating poultry eggs?
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D. Formulation of Problem
Based on the background of the problem, identification of problems,
limitations issues, problems, the formulation of the problem can be
structured as follows:
1. How to cultivate salted egg at SMK 1 Pacet
2. Events that occur in the process of marinating salted egg
3. Characteristics viable eggs marinated poultry
4. How to keep a salted egg that last a long time
5. Advantages of marinating poultry eggs

E. Purpose
The purpose of the research is:
1. To find out how to process salted egg at SMK 1 Pacet
2. To find events that occur in the process of marinating eggs
3. To determine the characteristics of viable eggs marinated poultry
4. To know how to keep a salted egg that last a long time
5. To know the advantages of marinating poultry eggs

F. Benefits of Research
Formulation of objectives above problem, the author and the reader is
expected to:
1. Knowing how to process salted egg at SMK 1 Pacet
2. Knowing the events that occur in the process of marinating eggs
3. Knowing the characteristics of viable eggs marinated poultry
4. Knowing how to keep a salted egg in order to last a long time
5. Knowing the advantages of marinate poultry eggs

CHAPTER II
THEORETICAL FRAMEWORK
According Zubaidahs opinion, (2007) that the study of the theory of
functions include: (1) knowing the history of the research problem, (2) helping to
select procedures, (3) understand the theoretical background of the research
problem, (4) determine the benefits of previous studies, (5) avoid duplication and (6)
provide justification election research problem.
A. Definition of Processing
A1. Process, ways, actions processing;
A2. Formal language of workmanship, cultivation, formulation
A3. Process to pursue or doing something might be more perfect.
A4. According to Wikipedia, Food processing is a collection of methods and
techniques used to transform raw ingredients into food or turn food into
other forms for consumption by humans or animals at home or by the
food processing industry.
According to the writer opinion, the meaning of the word processing is an
Activity or process to make something into something new.

B. Definition of Salted Eggs

B1. According to Wikipedia, salted egg is a general term for egg-based dishes
are preserved by means of marinated (given salt excess to deactivate
the enzyme decomposer). Most eggs are salted duck eggs, although it is
possible for the other eggs. Salted eggs consumed in one month (30
days).

B2. Salted egg is a Chinese preserved food product and is made by soaking
duck eggs in brine, or packing each egg in damp, salted charcoal. In
Asian supermarkets, these eggs are sometimes sold covered in a thick
layer of salted charcoal paste. Eggs can also be sold with a paste of
charcoal that has been removed, wrapped in plastic, and vacuum
packed. Of the salting process, salted egg has a salty aroma, a very liquid
egg white and a firm-textured, round yellow-orange colored bright red.

B3. Salted duck eggs are packed in a tub and covered with a mixture of finely
ground charcoal that has been in salt water

B4. Salted egg is an egg is preserved by means of marinated with salt given
way to deactivate the enzyme excess perombak, most eggs are salted
duck eggs (duck), and it could be for other eggs.

C. Profile of SMKN 1 Pacet

C1. SMK Negeri 1 Pacet was born in 2003 as a sister school of SMK Negeri 3
Cianjur, at first SMK Negeri 1 Pacet had 58 students that learning with
limited facilities and infrastructure and the teachers are volunteers.

C2. SMKN 1 Pacet, Cianjur, West Java, is an agriculture school. They taught
the students on how to take care of the trees red and yellow peppers
and other hydroponics plants. Agricultural products from this school,
such as red and yellow peppers, got famous in some supermarkets in
Jakarta. The school status is international schools (RSBI) and is capable
of processing a variety of foliage vegetables into chips. Production of
chips cassava leaves, carrot leaves, spinach leaves, leaf lokat virtual (wild
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plants), to curly chili powder processed in a modern way. Product

program if the student is given the processing of agricultural products
market brand "Edutekpan". Marketing not only in the surrounding area
and the peak tourist Pacet, but also go into a modern market

C3. SMKN 1 Pacet was built in 2003 in the form of stub. At the beginning this
school's land belonged to Mr. Abah Ibin, then Mr. Haji Akib built this
school as vocational school. In the year 2007, the school just got
inauguration by goverment people and Mr. Haji Akib as the leader

D. Hypothesis
Allegedly, production methods of Salted Eggs at SMKN 1 Pacet are by using
pasta coated charcoal-containing salt, eggs used to be in good quality and
salted egg products should not be put in place that is too hot or too high in
order to last longer.

The writer also suspect that the events that occur during the process of
marinating salted egg is the process of absorption and the advantage of
processing salted eggs are eggs can last longer.

CHAPTER III
METHODS
A. Methodology
The author wrote this paper using four ways, they are:

Observation

: the author visited a place to make this

report.

Descriptive

: many writers take the reference from

the internet.

Non-experimental approach : the writers analyzed the processing of

eggs salty, but not practiced.

Interviews

: writers asked the interviewees in the

study.

B. Population and Sample

Population

: Salted Egg

Samples

: Salted Duck Egg at SMK 1 Pacet, Cianjur

C. Variables
The author uses two variables, namely:

Variable X

: Salted Egg Processing

Variable Y

: The SMK 1 Pacet

D. Time and Research Place

Writers research of salted egg processing is happened at SMK 1 Pacet,
Cianjur, West Java on December 20 to December 21, 2013.

E. Source of Data
The author got the information about the processing of salted egg:

Tutors (SMK 1 Pacet students as tutors)

Internet

F. Research Procedures
The author got a lot of information from various sources, namely:

Interviews with tutors

: The author received various

explanations and information about
how to process salted eggs right from
the source

Internet

: In addition to an explanation of
guides, the author took some
references on the internet about
salted eggs

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CHAPTER IV
RESEARCH RESULT
Based on the research that has been done by the writer for 2 days in SMKN 1 Pacet,
writer makes the result of the research as are follows:
A. The production methods of Salted Eggs at
SMKN 1 Pacet
The production methods of Salted Eggs at
SMKN 1 Pacet are divided into 3, namely:
1. By using red brick
2. By using the paste or ashes
3. By dipping it in salt water

INGREDIENTS
1) Best quality duck eggs (30 eggs)
2) Ashes or red brick powder (1 liters)
3) Salt (1 kg)
4) Clean water sufficiently

TOOLS
1) Plastic pail
2) A pot
3) Stove
4) Stirring tool
5) A jar to store the eggs

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Steps to make the salted eggs:

1. Wash and rinse the eggs
2. Sandpaper the egg shells, if the egg shells are going thinner, don't

continue sanding egg shells.

3. Create a solution or mixture to be used in marinating eggs.

For processing with brick red and ashes, combine the red bricks that
have been mashed or ashes it with salt with the comparison should
be 1: 1 (proportional).

For processing by using brine, combine water and salt comparison 1:

1 (proportion).

4. Cover the egg shell with red brick or ashes solution and let it for 1 - 2

weeks in an enclosed place if processing with redbrick or of ashes rub. If

using brine, dip the eggs in brine for 1 2 weeks
5. Try to keep the egg not breaking, store it in clean place
6. After all the process is completed, wash the eggs.
7. Boil eggs that have been washed and salted eggs are ready to be served.

B. Events that occurs at marinating process

a. When sanding the egg, egg skin exfoliates that facilitate the entry of
salt into eggs.
b. Salting is the process of penetration of NaCL is marinated in a
diffusion manner (flow event of a substance in a low concentrate
solvent). The salt acts as a preservative and flavors, while the water
as a medium of diffusion (carrier)

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C. Characteristics of egg that are worthy to being marinated

a. Soak the eggs in clean water of approximately 2 minutes. Notice
when soaking if eggs float it means the eggs are ugly (should not be
used).
b. Inner quality of eggs
i. The yolk and the white part of the eggs (albumin) are rich
ii. The yolk position is still in the white part of the egg
iii. There is no spot or blood spot on yolk or the white part of the
egg
c. Outer quality of the egg
i. Shape and color of egg shell ( the color is not dark)
ii. Eggshell surface is not cracked
iii. The eggs parts are complete
iv. The eggshell is clean
D. The correct ways to save the salted eggs are it should be placed at the
optimum temperature because if the temperature is too high, it will
accelerate the decaying process and humidity should also moderate.
E. Benefits from marinating process of eggs
a. Marinated eggs are stable, can be saved without experiencing the
destruction process
b. Eggs fishy taste diminished, not stink, and tastes good
c. Poultry eggs can survive much longer than before the marinated

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F. Thesis
From the explanation that the author has been described above, proven that
events that occur while marinating salted egg is diffusion, in a saving manner
salted eggs true that is salted eggs should be stored in a place that the
temperature was a cool place, several characteristics of egg that are worthy
to being marinated are: egg shells are not cracked and the texture of the
yolks and whites of eggs are rich, And one of the benefits of marinating eggs
poultries are the eggs to survive longer than usual.

Also proved that the production process of salted eggs in SMKN 1 Pacet
divided into 3 ways there are by using redbrick, by using paste or ashes and
by dipping eggs poultry in salt water.

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CHAPTER V
CLOSING
A. Conclusion
After the writer did some research and discussion in the previous
chapter, the writers conclude:
1. It is proven that the procedure of making in SMKN 1 Pacet divided

into three ways there are by using redbrick, or of ashes, by means of

paste by dipping eggs and poultry in salt water
2. It is proven that process happened when the marinating salted egg is

the process of diffusion

3. It is proven that the egg that are worthy to being marinated are the

eggs with the best quality with characteristics:

a. Soak the eggs in clean water of approximately 2 minutes.
Notice when soaking if eggs float it means the eggs are ugly
(should not be used).
b. Inner quality of eggs
i. The yolk and the white part of the eggs (albumin) are
rich
ii. The yolk position is still in the white part of the egg
iii. There is no spot or blood spot on yolk or the white part
of the egg
c. Outer quality of the egg
i. Shape and color of egg shell ( the color is not dark)
ii. Eggshell surface is not cracked
iii. The eggs parts are complete
iv. The eggshell is clean

15

4. It is proven in a saving manner salted eggs should be stored in a place

that the temperature was a cool place

5. It is proven if benefits from marinating process of eggs are eggs fishy

taste diminished, not stink, and tastes good, poultry eggs can survive
much longer than before the marinated

B. Implication
Based on the conclusion, writer will arranged implication in the following
problems:
1. Will prove that the procedure of making in SMKN 1 Pacet divided into
3 ways there are by using redbrick, by using ashes or paste, and by
dipping eggs and poultry in salt water. But according to interviews
results, processing with a paste or of ashes is the best ways.
2. Will prove that an event that occurs at marinating process is the
diffusion manner that means the flow event of a substance in a low
concentrate solvent.
3. Will prove that eggs that can be processed into salted egg is an egg
that the quality is good with one of the characteristic is a shell of its
eggs not cracked.
4. Will prove that in a saving manner salted eggs should be stored in a
place that the temperature was a cool place
5. Will prove that benefits from marinating process of eggs are eggs
fishy taste diminished, not stink, and tastes good, poultry eggs can
survive much longer than before the marinated

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C. Suggestions
a. For PB. Soedirman International Islamic Junior High School
1. Scientific writing subject should be discussed more deeply so that
when the science is practiced, students had no difficulty in writing a
report

2. Writer think Scientific writing subject should be maintained

because it doesnt cover the possibility if this subject will be used
at any other level after junior high school level

b. For SMKN 1 Pacet

1. Writer recommend if the school has prepared materials and

tools for processing so that researchers can find out stages of
making the product
2. Its better if the processing results must be already prepared in
advance to be presented to researchers

3. Its better if the tutors is more active so all of the questions

from the researcher can be answered and give the explanation
not only depended from the question of researchers

c. For Local Government

1. Writer suggested if the potential of students in SMKN 1 Pacet
in processing product and cultivating plant must be more
noticed and developed

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BIBLIOGRAPHY
1. Alam, Nur. 2012. Karya Tulis Ilmiah, Jakarta: Yasma PB. Soedirman
2. Warisno. 2005. Membuat Telur Asin Aneka Rasa. Solo: AgroMedia.
3. http://id.wikipedia.org/wiki/Telur_asin accessed on 14/12/2013
4. http://en.wikipedia.org/wiki/Salted_duck_egg accessed on 16/12/2013
5. http://www.dictionarycentral.com/definition/salted-duck-eggs.html accessed on
19/12/2013

6. http://artikata.com/arti-372452-pengolahan.html accessed on 19/12/2013

7. http://sinonimkata.com/sinonim-160931-pengolahan.html accessed on 19/12/2013
8. http://kumpulantugaskuliahpertanian.blogspot.com/2012/03/pengertianpengolahan.html accessed on 19/12/2013
9. http://id.wikipedia.org/wiki/Pengolahan_makanan accessed on 19/12/2013
10. http://smkn1Pacet.siap-sekolah.com/2012/05/15/wajah-lain-smk-pertanian/
accessed on 21/12/2013
11. http://nisayulian.blogspot.com/2012/09/sejarah-singkat-smk-negeri-1-Pacet.html
accessed on 21/12/2013

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CURRICULLUM VITAE
Farah Fairuz Luthfiyyah is a student of 9F in PB. Soedirman
International Islamic Junior High School, Cijantung, East
Jakarta. Writer born at Purwokerto, September 21st, 1999.
She is the 1st of 2 siblings. Writer has a brother named
Maulana Noor Faiq Al Farouq. She has a father named
Syamsul Huda and a mother named Ervina Dian Haryati. Now
the writer lived at Mahoni Tanjung Barat Town House Kav. 5,
Pasar Minggu, South Jakarta. Writers hobbies are drawing,
creating something, listening to music, browsing, travelling,
etc.
The first place for writer to took some lesson in Play Group Ath Thaariq, Singaraja,
Bali and continued to Ath Thaariq Kindergarten, Singaraja, Bali. Shortly
afterwards, writer move to Bandung, west java and educated at TK Al Habra.
Writer continued her school on Al Biruni Islamic Elementary School, Bandung
(2005-2006) as a 1st grade student. Then, she moved to Tawakkal Islamic
Elementary School, Denpasar, Bali (2006-2007) from the 2nd grade to 3rd grade first
semester. For the 3rd grade second semester and 4th grade in first semester, she was
educated in Tembokrejo II Public Elementary School, Pasuruan, East Java (2008).
Writer continued her school for the 4th grade in the second semester and the 5th
grade at 11 Public Elementary School, Manado, North Sulawesi (2009-2010). She
finished the elementary school level in Ungaran III Public Elementary School,
Yogyakarta (2010-2011) for 1 year long.

19

She continued her study as a 7th grader at 12 Public Junior High School Yogyakarta
(2011). Writer only took 2 weeks for studying there because she need to follow her
father moved to Denpasar, Bali. So she continued her 7 th grade at first semester in
10 Public Junior High School, Denpasar, Bali (2011). Next, she moved to Jakarta and
learn at PB. Soedirman International Islamic Junior High School, Cijantung, East
Jakarta (2012-now) since the 7th grade in second semester until now.
Writer wants to be an architect because the writers hobby is drawing. Then writers
goal is to get a college scholarship in Paris, France. Writer has some achievements,
one of them is has been chosen to be a great 25 OSN (Olimpiade Sains Nasional)
finalist in social subject at East Jakarta region.

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