The Effect of Adding Kaffir Lime Leaf Powder (Citrus hystrix) and Citronella (Cymbopogon nardus) on the Salt Content, Water Content, Water Activity (Aw), and L*A*B* Color of Salted Egg Yolk

DOI

10.2991/978-94-6463-880-6_5How to use a DOI?

Keywords

citronella; egg product; herbs; lime; salted egg

Abstract

The purpose of this research was to determine the effect and optimal percentage of adding kaffir lime leaf flour and citronella to salted eggs. The research method was experimental method used a Completely Randomized Design (CRD) with 4 treatments and 4 replications, the curing time for salted eggs was 10 days. The treatments given were (P0) 0%, (P1) 2.5%, (P2) 5% and (P3) 7.5% with the addition of kaffir lime leaf powder and citronella leaves with different percentages. The parameters studied were salt content, water content, water activity and L*a*b* color. The results showed that this treatment had no effect (P>0.05) on salt content, water content and L*a*b* color, this treatment had a significant effect (P<0.05) on water activity. Average value of salt content (1.45-2.37%), water content (63.40-71.68%), water activity (0.88-0.96), color L*(68.80-71.30), color a* (16.88-19.90) color b* (34.80-40.85). It can be concluded that the best treatment was obtained from adding 2.5% powdered kaffir lime leaves and citronella with salt content 1.45%, water content 68.98%, water activity 0.91, color L* 68.80%, color a* 19.90 and color b* 40.85. This treatment are better than other treatments and are in accordance with Indonesian National Standard (SNI 01-4277-1996) regarding salted eggs.

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.

Download article (PDF)

TY  - CONF
AU  - Muh Asaa Mustofa Kamal
AU  - Dedes Amertaningtyas
AU  - Anif Mukaromah Wati
AU  - Eka Nurwahyuni
AU  - Rischa Amalia Saleha
AU  - Maria Ekakartika Putri Marawali
PY  - 2025
DA  - 2025/10/31
TI  - The Effect of Adding Kaffir Lime Leaf Powder (Citrus hystrix) and Citronella (Cymbopogon nardus) on the Salt Content, Water Content, Water Activity (Aw), and L*A*B* Color of Salted Egg Yolk
BT  - Proceedings of the 11th International Conference of Innovation in Animal Science (ICIAS 2024)
PB  - Atlantis Press
SP  - 33
EP  - 46
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-880-6_5
DO  - 10.2991/978-94-6463-880-6_5
ID  - Kamal2025
ER  -