Proceedings of the 5th International Conference on Environmentally Sustainable Animal Industry (ICESAI 2024)

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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

Authors
Rismarini Hapsari1, Dedes Amertaningtyas2, *, Anif Mukaromah Wati1, Eka Nurwahyuni1, Rischa Amalia Saleha2
1Department of Animal Product Technology, Faculty of Animal Science, PSDKU Universitas Brawijaya, Kediri, 64111, Indonesia
2Department of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang, 65145, Indonesia
*Corresponding author. Email: dedesfptub@ub.ac.id
Corresponding Author
Dedes Amertaningtyas
Available Online 18 April 2025.
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.

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Volume Title
Proceedings of the 5th International Conference on Environmentally Sustainable Animal Industry (ICESAI 2024)
Series
Advances in Biological Sciences Research
Publication Date
18 April 2025
ISBN
978-94-6463-670-3
ISSN
2468-5747
DOI
10.2991/978-94-6463-670-3_4How to use a DOI?
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

risenwbib
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  -