Soaking Salted Eggs in Gambier Liquid Waste Inhibit bacterial Growth

Abstract

Gambier liquid waste containing tannin compounds were quite high and serves as an antimicrobial agent that will tanning salted eggs so that closed the pores of the egg shell and egg to be durable. This study aims to see the effect of soaking salted eggs in gambier liquid waste remaining effective in improving the quality of salted eggs. This study used a randomized block design with three replicates and ten treatments. The treatment were, A: control (no soaking), B: Immersion 49 h with a gambier liquid waste : distilled water (1:2), C: 25 h (1:2), D: 1 h (1:2), E: 49 h (1:1), F:25 h (1:1), G: 1 h (1:1), H: 49 h (1:0), I: 25 h (1:0), J: 1 h (1:0). The variables used were water content, bacterial colony forming and shelf life. Results of this study showed a significant (p < 0.05) on water content, bacterial colony forming and shelf life. The best treatment inhibiting bacterial growth for longer was salted eggs soaking in gambier liquid waste : water (1:0) 1 h and 25 h with a water content of 62.67%, bacterial colony forming 0.99 x 1 (0)5 CFU (g-1) and a shelf life 63 days.