The Effect of Adding Black Tea Extract (Camellia sinensis) in Soaking Salted Eggs on Moisture Content, Salt Content, Water Activity (Aw), and the Color of Egg Yolk in Salted Eggs
- DOI
- 10.2991/978-94-6463-670-3_4How to use a DOI?
- Keywords
- Black Tea; Egg; Salted Egg; Tannin; Wet Method
- Abstract
The study aims to investigate the impact of incorporating black tea extract (Camellia sinensis) into salted eggs using the wet technique on their moisture level, salt content, Aw, and egg yolk color. The research used a Completely Randomized Design (CRD) with four treatments and four replications in a laboratory experiment for data collection. Data analysis utilized Analysis of Variance (ANOVA), and any differences were evaluated using Duncan's Multiple Range Test (DMRT). The treatments included T1 (no black tea), T2 (25% black tea), T3 (50% black tea), and T4 (75% black tea). Water activity (Aw), salted egg yolk color, moisture content (%), and salt content (%) are some of the variables examined. Research findings demonstrated that the inclusion of black tea extract did not have a significant impact (P > 0.05) on the moisture content, salt content, Aw, and salted egg yolk color. Adding black tea extract to salted eggs did not affect the egg's moisture content (61.39%–66.31%), salt content (1.08–1.51%), Aw (0.91–0.97), or yellow color (L 75.30–76.85, a* 3.88–5.23, b* 41.75–43.65).
- Copyright
- © 2025 The Author(s)
- Open Access
- Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.
Cite this article
TY - CONF AU - Rismarini Hapsari AU - Dedes Amertaningtyas AU - Anif Mukaromah Wati AU - Eka Nurwahyuni AU - Rischa Amalia Saleha PY - 2025 DA - 2025/04/18 TI - The Effect of Adding Black Tea Extract (Camellia sinensis) in Soaking Salted Eggs on Moisture Content, Salt Content, Water Activity (Aw), and the Color of Egg Yolk in Salted Eggs BT - Proceedings of the 5th International Conference on Environmentally Sustainable Animal Industry (ICESAI 2024) PB - Atlantis Press SP - 38 EP - 46 SN - 2468-5747 UR - https://doi.org/10.2991/978-94-6463-670-3_4 DO - 10.2991/978-94-6463-670-3_4 ID - Hapsari2025 ER -