Bantara Journal of Animal Science
Vol. 3, No. 2, October 2021

p ISSN : 2656-9701
e ISSN : 2657-1587

Quality Of Duck Eggs At Different Soaking Times In Noni Leaf Extract
Stored For 15 Days
12,3

Sri Sukaryani1, Engkus Ainul Yakin2 and Hardika Eka Rhamadanu3
Animal Husbandry Study Program, Faculty of Agriculture, University of Veterans
Bangun Nusantara, Sukoharjo, Indonesia
Corresponding author : srisukaryani@gmail.com

Abstract
Duck eggs were one type of protein source food that was much favored by the people of
Indonesia. However, currently there are not many ways of preservation to maintain the
quality of duck eggs in storage. With preservation by immersion with noni leaf extract,
it can be an alternative in maintaining the quality of duck eggs in storage for 15 days.
This was because noni leaves contain elements of chemical compounds such as amino
acids, phenolic compounds, ursulic acid, alkaloids, phenols, and glycosides which are
antimicrobial, antibacterial and anti-inflammatory. This study aims to determine the
effect of soaking duck eggs in noni leaf extract on the interior quality of duck eggs.
This study used a completely randomized design (CRD) with a concentration of 45%
noni leaf extract with immersion time of 0, 12, 24, 36 and 48 hours with 3 replications.
To determine whether there is a difference in treatment using Duncan Multiple Range
Test (DMRT) at the level of = 0.05. The research variables are albumen index, yolk
index and haugh unit. Data were analyzed by SPSS. The results of the study concluded
that soaking duck eggs with noni leaf extract for 12-48 hours with an extract
concentration of 45% had no significant effect on egg quality in this case the yolk index,
albumen index and haugh unit.
Keywords: duck egg, noni leaf extract, duck egg quality
Introduction
Indonesian duck egg production experienced ups and downs from 2018 to 2020,
in 2018 it was 338 507.58 tons to 328 686.53 tons in 2019 and in 2020 duck egg
production in Indonesia was 332 907.32 tons. The fluctuation in the number of duck
egg production shows that the use and consumption of domestic duck eggs by the public
and the food industry (including the pharmaceutical and herbal medicine industries)
fluctuates. The production and quality of duck eggs is strongly influenced by the
rearing system carried out by breeders (Ditjenak & Keswan, 2020).
Eggs contain fat-soluble vitamins (A, D, E, and K), and also water-soluble
vitamins (thiamin, riboflavin, pantothenic acid, niacin, folic acid, and vitamin B12).
Egg yolks are quite high in cholesterol content (Miranda et al., 2015). Eggs have
properties that are easily damaged, both physical damage and damage due to microorganism attacks through the pores of the egg shell. The physical properties of eggs that
are easily damaged cause the need for handling methods so that the eggs have a long
enough shelf life (Lukito, 2012).
Efforts to extend the shelf life of eggs so that they can last a long time are done by
means of preservation. Preservation used is natural preservation, and safe if consumed

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p ISSN : 2656-9701
e ISSN : 2657-1587

(Rahmawati et al., 2014). Preservation technology is needed in order to maintain egg
quality for a long time. Several researchers have reported on preservation technology,
including Faikoh (2014) stating that one of the methods of preserving eggs is by using
vegetable tanning. Furthermore, Faikoh (2014) states that the basic principle of
preservation using vegetable tanners is the occurrence of a tanning reaction on the
outside of the egg shell by a tanning agent. One of the known tanning substances is
tannin.
Noni leaves (Morinda citrifolia) contain anthraquinones (such as
nordamnacanthal, morindone, rubiadin, rubiadin-1-methyl ether, anthraquinone
glycoside) (Aruna, 2013) which can suppress the growth of Pseudomonas aeruginosa,
Proteus morganii, Staphylococus aureus, Bacillus subtilis, and E.coli (Kameswari,
2013), so it can be used as a natural preservative. In addition to anthraquinones,
Wardiny et al explained that noni leaves contain other ingredients such as amino acids,
phenolic compounds, ursulic acid, alkaloids, phenols, and glycosides which are
antimicrobial, antibacterial and anti-inflammatory (Wardiny et al., 2012). So there is a
need for a study to determine the effect of soaking eggs in noni leaf extract on the
quality of duck eggs.
Materials and Methods
Research Location and Time
This research was carried out on June 7, 2021 to June 22, 2021. At the
Laboratory of the Faculty of Agriculture, University Veteran Bangun Nusantara
Sukoharjo.
Research Material
The materials used are duck eggs, noni leaves and aquades. While the tools used
are analytical scales, caliper, deep micrometer and glass plate. This study uses
experimental research methods. Making noni leaf extract by means of cutting the noni
leaves into small pieces then boiling the distilled water until it boils then add the noni
leaves that have been cut into small pieces, wait about 10-15 minutes then remove and
filter the noni leaf extract. Then prepare the duck eggs that have been cleaned using a
wet cloth and then carry out the process of soaking the duck eggs with a concentration
of 45% noni leaf extract. Treatment P0 eggs without soaking as a control, P1 soaked
with noni leaf extract for 12 hours, P2 soaked with noni leaf extract for 24 hours, P3
soaked with noni leaf extract for 36 hours and P4 soaked with noni leaf extract for 48
hours. After the immersion time is complete, remove the eggs and drain and place them
in the egg tray and then store them at room temperature for 15 days.

Experimental Design
This study used a completely randomized design (CRD) with a unidirectional
pattern with 5 kinds of treatment and each replication was repeated 3 times.
The treatment is as follows:
P0: Duck eggs without soaking in noni leaf extract
P1: Duck eggs soaked in noni leaf extract with a concentration of 45% for 12 hours

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P2: Duck eggs soaked in noni leaf extract with a concentration of 45% for 24 hours
P3: Duck eggs soaked in noni leaf extract with a concentration of 45% for 36 hours
P4: Duck eggs soaked in noni leaf extract with a concentration of 45% for 48 hours
After the soaking time is reached, then the eggs are drained and stored at room
temperature for 15 days.
Observed Variables
The next process is checking the quality of duck eggs by calculating the
diameter of the yolk and egg white. The variables observed are albumen index, yolk
index and Haugh index.
Albumen Index, can be calculated using the formula Andi (2013) as follows:
tinggi albumen (mm)
𝑎𝑙𝑏𝑢𝑚𝑒𝑛 𝑖𝑛𝑑𝑒𝑘𝑠 =
diameter albumen (mm)
Yolk Index, can be calculated using the formula Andi (2013) as follows:
tinggi yolk (mm)
𝑦𝑜𝑙𝑘 𝑖𝑛𝑑𝑒𝑘𝑠 =
diameter yolk (mm)
Haugh Unit, calculated using the following formula Andi (2013) :
HU = 100 logs (H + 7.57 – 1.7 W0.37)
Information:
HU = haught units
H = egg albumin height
W = egg weight (grams)
Data Analysis
The data that has been collected is then analyzed statistically using analysis of
variance, if there is a difference, a further test will be carried out using the Duncan't
Multiple Range Test (DMRT) (Mulyono, 2011)
Results and Discussion
Albumin Index
Egg albumen index is the ratio of thick egg albumen height to egg white width.
The egg white is the part of a whole egg which makes up about 58-60% of the egg's
weight and has two layers, namely a thick layer and a thin layer. The complete data of
the average albumen index value of the research results are listed in table 1.
Table 1. The Average Albumen Index Value Of Eggs With Noni Leaf
Extract Soaking
Replication

P0
P1
1
0.03
0.03
2
0.03
0.03
3
0.05
0.04
Averagens
0.036
0.033
ns = description is not real (P>0.05)

Treatment
P2
0.02
0.03
0.04
0.030

P3
0.03
0.02
0.03
0.026

P4
0.03
0.03
0.05
0.036

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Table 1 after statistical testing showed that 45% noni leaf extract used to soak
duck eggs for 12-48 hours had no significant effect on albumen index (P>0.05). It can
be said that duck eggs stored for 15 days at room temperature treated with noni leaf
extract or not, the albumen index value was the same. This shows that noni leaf extract
containing tannin can inhibit the process of evaporation of egg contents because the
pores of duck eggs are covered by tannin.
Sulistina et al. (2017) stated that the change in the egg white index occurred due
to the ovomucin bond in the egg white structure undergoing a transformation due to the
opening of the egg shell pores, this indicates that the tannin content in green tea cannot
maintain the quality of the egg white index.
Treatment of P4 albumen index value tended not to decrease albumen value. It is
suspected that the longer soaking with noni leaf extract can maintain egg quality. This is
because the tannins in the noni leaf solution contain ursolic acid (Rukmana, 2002).
Tannins can be used as an egg preservative for a long time, which is about 4 weeks
(Sukardi et al, 2007).
Yolk Index
The results of analysis of variance showed that soaking eggs in noni leaf extract
for 12-48 hours with a concentration of 45% had no significant effect on egg yolk index.
Table 2 shows that the average value of egg yolk index P0 is 0.316, P1 is 0.356; P2 is
0.373, P3 is 0.330 and P4 is 0.343.
Table 2. The Average Yolk Index Value Of Eggs With Noni Leaf
Extract Soaking
Replication

P0
P1
1
0.35
0.32
2
0.25
0.33
3
0.35
0.42
Averagens
0.316
0.356
ns = non significant (P>0.05)

Treatment
P2
0.35
0.35
0.42
0.373

P3
0.32
0.34
0.33
0.330

P4
0.33
0.34
0.36
0.343

The above is in accordance with the research of Sulistina et al. (2017) which used
green tea solution showed that the average egg yolk index decreased at a concentration
of 30% having a value of 0.21 when soaking green tea solution for 36 hours with
storage for 2 weeks gave no significantly different results (P>0.05). In general, the yolk
index value of eggs decreased with the length of storage. This shows a decrease in the
vitelline membrane and watery yolk, which is mostly caused by the diffusion of water
from the egg albumen.
According to SNI 3926:2008, the egg yolk index with quality I must be 0.4580.521, quality II of 0.394-0.457, and quality III of 0.330-0.393. It can be seen from the
SNI standard, the egg yolk index at P1, P2, P3 and P4 is still in the SNI standard range,
so the egg is still fit for consumption. In contrast to eggs that were not soaked at P0, at
15 days of storage they tended to start to spoil. Egg yolk index was influenced by
storage time, increase in pH due to CO2 evaporation and damage to ovomucin fibers.

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The longer it is stored, the lower the index value of the egg yolk will be because
the osmotic pressure on the yolk is greater than that of the egg white, so that water and
egg white move to the yolk. Continuous movement of water will cause the size of the
yolk to decrease which causes the yolk to become flat and then break, the displacement
of water depends on the thickness of the egg white (Pando et al., 2012).
The difference in osmotic pressure due to the process of water evaporation from
the continuous flow of water from the egg white to the yolk through the vitelline
process causes a decrease in the elasticity of the vitelline membrane with the
enlargement of the yolk. The strength of the vitellin membrane decreases with
increasing age of the egg, the vitellin membrane becomes weaker and more elastic and
some of its components change or disappear. This is because some microorganisms that
enter through the egg white produce proteolytic enzymes that cause the vitamin
membrane to become weaker (Keener et al., 2006).
Haugh Index
The results of the analysis of variance from table 3 show that soaking duck eggs in
noni leaf extract for 12-48 hours with an extract concentration of 45% had no significant
effect on the egg Haugh index value (P> 0.05). Based on Table 3, P1 gives the haugh
index value of 53.86, P2 is 48.10, P3 is 39.66 and P4 is 53.02 while P0 gives a value of
54.11.
Table 3. The Average Haugh Index Value Of Eggs With Noni Leaf
Extract Soaking
Replication

P0
P1
1
47.60
51.93
2
54.05
46.97
3
60.68
62.69
ns
Average
54.11
53.86
ns = non significant (P>0.05)

Treatment
P2
26.82
56.29
61.20
48.10

P3
50.04
19.59
49.36
39.66

P4
51.76
49.91
57.39
53.02

The ratio of the height and weight of the measured eggs is given a rating of 20100 or more. According to SNI 01-3926-2006, the freshness of eggs is distinguished
by: a) Quality I, having a HU value >72. b) Quality II, has a HU value of 62-72. c)
Quality III, has a HU value < 60. Of the five treatments, the haugh index value is in
quality III has a HU value < 60.
The longer the storage, the lower the egg quality caused by the evaporation of
CO₂ through the egg pores. The higher the ovomucin content in the egg white, the
higher the HU value. If there is less ovomucin in the egg white, the egg white will melt
faster. Ovomucin is useful as a structure-forming egg white (Stadelman et al., 1997)
Research conducted by Sulistina et al. (2017), using a green tea solution showed
the average Haugh unit at a concentration of 30% gave a value of 37.80 with immersion
for 36 hours and storage for 2 weeks at room temperature gave no significant difference
(P>0.05). The more dilute the egg albumen, the smaller the HU value so the lower the
egg quality. The thickness of the egg white is related to the content of ovomucin in the

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egg albumen. Watery egg whites are caused by damage that occurs to ovomucin so that
water will come out of the egg protein.
Conclusion
Based on the results of the study, it can be concluded that soaking duck eggs with
noni leaf extract for 12-48 hours with an extract concentration of 45% did not
significantly affect egg quality in this case the yolk index, albumen index and Haugh
index.
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