The Quality of Salted Egg Using Kemangi Leaf (Ocimum basillicum L.)

Abstract

The objective of this research were to determine the optimal percentage of kemangi leaf addition on salted egg. The method used in this research were using laboratory experiment consisted 5 treatments and  3 replications. The used of kemangi leaf in salted egg formulation were 0%, 5%, 10%,15%, and 20%. The data were analyzed using analysis of variance (ANOVA) and continued by Duncan Multiple Range Test. The result showed that the addition of kemangi leaf gave highly significant(P<0.01) on the quality of salted egg including reduced level of moisture content, reduced level of pH, and  increased antioxidant activity of salted egg. The conclusion of this research was the used 20% kemangi leaf gave the best quality of salted egg with water activity 0.94,  moisture content 84.83%, pH 7.11 and antioxidant activity 7.73%