Muliadi Ramli, Rustam Effendi, Lia Amalia, Nasrullah Idris, Saiful, Muhammad Rizal, Rara Mitaphonna, Sarah Aprilia, Ulfia Rahmatillah, Minati Maisarah
The salted egg has been popular as a rural economic product which are mostly prepared by housewives in Aceh Besar regency. In order to support the rural economic activity, this experiment was designed and focused on utilization of the local fruits, namely wild mango (Spondias pinnata), which is recognized locally as "Kedondong hutan"to preserve quality of the salted egg. This biomass was employed as a green material on salting process of duck eggs. Initially, the pH level of "kedondong hutan"in liquid phase was determined by chemical method and a pH value of around 4.2 was obtained. While a phytochemical analysis of wild mango fruits revealed that it contains terpenoids, phenolic acids, saponins, alkaloids, flavonoids, and phenolic compounds. The oil exudation (OE) content in the salted eggs products was examined using a gravimetric method, and it was found that OE level of the salted eggs produced in Aceh Besar was around 19.83 %. Finally, this research demonstrated that "Kedondong hutan"fruit have a positive impact on preventing microbial growth in the salted duck egg product, thus useful for preserving its quality. © 2024 AIP Publishing LLC.
Department of Chemistry, Universitas Syiah Kuala, Faculty of Mathematics and Natural Sciences, Banda Aceh, Aceh, 23111, Indonesia; Department of Physics, Universitas Syiah Kuala, Faculty of Mathematics and Natural Sciences, Banda Aceh, Aceh, 23111, Indonesia; Doctoral Program of Mathematics and Applied Sciences, Universitas Syiah Kuala, Banda Aceh, Aceh, 23111, Indonesia
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