Physical, Chemical, and Microbiological Characteristics of Healthy Drink that Contains Honey and Duck Egg Yolk in Difference Age
Physical, Chemical, and Microbiological Characteristics of Healthy
Drink that Contains Honey and Duck Egg Yolk in Difference Age
Z. Wulandari1)* , R.R.A. Maheswari1), & S.M. Anggraini2)
1
Department of Animal Production and Technology, Faculty of Animal Science,
Bogor Agricultural University, Bogor, 16680, Indonesia,
*e-mail: [email protected]
Abstract
Egg as a source of protein has many benefits. All parts of the egg could be
used as a source of food; for instance, egg yolk is used as an ingredient for herbal
drinks. Mixing raw eggs in drinks like herbal medicine, energy drinks or food have
become a habit for some people. The addition of egg yolk into drinks such as herbal
medicine had to be supervised because it usually used raw eggs. Raw eggs are
easily contaminated by bacteria during storage. The objective of this research was
to analyze physical, chemical and microbiological characteristics of herbal drinks
that contain duck egg yolk and honey. Complete Randomized Design with twofactor factorial pattern was used in this experiments design. The first factor was the
treatment of honey addition (addition of honey and without addition of honey) and
the second factor was the difference in age of the egg (day 2, day 5, and day 8). Data
was processed by using ANOVA, then the results that showed significant effect was
further analyzed by using Tukey’s test. Data on the microbiological properties were
analyzed descriptively. The temperature increased significantly with honey addition.
pH decreased significantly with honey addition and increased significantly during
storage. The interaction between honey addition and the difference in age of the
egg had significant effect in viscosity, water contents and protein contents of herbal
drink. Honey was not only known as calorie source but also it had ability to reduce
the amount of microbial contamination in herbal drink that contained egg yolk. The
result of microbiological test showed that duck egg yolk was safe to eat until day 8
of storage.
Keywords: duck egg yolk, herbal drinks, honey, storage
Introducton
Egg s one of the anmal orgn food nutrtous because t contans nutrents
needed by human body such as protens wth a complete amno acd, fat, vtamns,
mnerals and have a hgh dgestblty. Despte of as a source nutrton for humans, food
624
Proceeding of the 2nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012
derved from anmal s a food source for mcroorgansms. Eggs as a source of anmal
proten should be guaranteed safety for consumers, because eggs are pershable food.
One s the use of eggs as an ngredent for health drnks. Mxng raw eggs n drnks
lke herbal medcne, energy drnks or food have become a habt for some people.
The addton of egg yolk nto drnks such as herbal medcne had to be supervsed
because t usually used raw egg. Raw eggs are easly contamnated by bactera durng
storage. As a health drnk, duck egg yolk usually mx wth honey. It s necessary
to sudy of physcal, chemcal and mcrobologcal characterstcs health drnk that
contans honey and duck egg yolk n dfference age.
Ths objectve of ths research was to study physcal, chemcal and mcrobologcal characterstcs health drnk that contans honey and duck egg yolk n dfference age.
Materals and Methods
Location and Time
Ths research was done n the Integrated laboratory at Faculty of Anmal
Husbandry, Bogor Agrcultural Unversty, n August-December 2010.
Materials
Egg samples used n ths study were duck eggs whch dfferent age (day 2, day
5 and day 8). Egg samples used were obtaned from farms n Leuwlang, Bogor.
Procedures
Samples of duck eggs wped wth alcohol before broken. After a broken egg, each
egg was separated between albumen and yolk. Duck egg yolk was treated by addng
honey n the rato 2:1. The yolk was added wth honey, whpped homogeneously.
The characterstcs studed were physcal, chemcal and mcrobologcal.
Parameters were measured
Physcal propertes testng conducted on the study nclude color, vscosty and
temperature. Testng chemcal propertes measured were pH value (AOAC, 1995),
proten content, and mosture content (SNI 01-2891-1992). Mcrobologcal qualty
ncluded: total plate count (TPC), Salmonella, Escherichia coli and Coliforms (DSN,
1992).
Experimental Design
Complete Randomzed Desgn wth two-factor factoral pattern was used n
ths experments desgn. The frst factor was the treatment of honey addton (wth
and wthout addton of honey) and the second factor was the dfference n age of
the egg (day 2, day 5, and day 8). Data was processed by ANOVA, then the results
Proceeding of the 2nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012
625
that showed sgnfcant treatment effect was further analyzed by usng Tukey’s test.
Data on the mcrobologcal propertes were analyzed descrptvely.
Results and Dscusson
Microbiological Characteristics
Based on Table 1 can be assumed that health drnk contaned honey and duck
egg yolk had lower of total plate count than wthout the addton of honey. Based
on the SNI 01-7388-2009 (DSN, 2009) untl the eghth day, duck egg yolks are safe
for consumpton.
Accordng to Tonks (2003), honey has antmcrobal actvty or ant-bacteral,
because honey has a mosture content that s relatvely low at less than 20% and a
hgh sugar content. The condton do not support to the growth of mcroorgansms
due to osmotc effects that can kll mcroorgansms. Honey has a low pH levels that
can nhbt the growth of mcrobes, has a large osmotc pressure and the carbon to
ntrogen rato s hgh (Rosta, 2007). In addton, honey can nhbt the growth of
mcroorgansms through a compound of hydrogen peroxde produced.
Contamnaton of Salmonella and E. Coli were not found n duck egg yolks wth
or wthout the addton of honey. However, Coliform contamnaton was found n duck
Table 1. Mcrobologcal characterstcs of duck egg yolk wth or wthout addton of honey
n dfference age
Dfference age
Addton of honey
Wthout addton of honey
Total Plate Count …………………….......……..CFU / g………………………………..
Day 2
< 30×101 (1x101)
< 30×101 (1.5x101)
Day 5
< 30×101 (6,5x101)
< 30×101 (12.5x101)
Day 8
< 30×102 (0,9x102)
< 30×102 (1.1x102)
Colform ……………………………......…........CFU / g………...………………………
Day 2
< 30×101 (1×101)
< 30×101 (2x101)
Day 5
< 30×101 (1,5x101)
< 30×101 (2.5x101)
Day 8
< 30×101 (0,6x101)
< 30×102 (0.4x102)
Salmonella ……………………………......……. / 25 g………...………………………..
Day 2
Negatf
Negatf
Day 5
Negatf
Negatf
Day 8
Negatf
Negatf
E. coli ……………………………................…..CFU / g………….....…………………..
Day 2
< 30×101 (0×101)
< 30×101 (0×101)
Day 5
< 30×101 (0x101)
< 30×101 (0x101)
Day 8
< 30×101 (0x101)
< 30×101 (0x101)
626
Proceeding of the 2nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012
egg yolks wth or wthout the addton of honey. Coliform contamnaton n duck egg
yolk wthout the addton of honey was hgher than the addton of honey. Coliform
ncreased durng storage. Untl the eghth day, both the duck egg yolks wth the addton
of honey or wthout the addton of honey were not n accordance wth SNI 01-73882009 (DSN, 2009) whch states n food Colform lmt s 3 CFU / g. Honey could nhbt
the growth of pathogenc bactera such as E. coli, Salmonella Typhmurum, Listeria
monocytogenes, Bacillus cereus and Staphylococcus aureus (Taormna et al., 2001).
pH value
The analyss showed that the pH range duck egg yolk sgnfcantly dfferent
(P
Drink that Contains Honey and Duck Egg Yolk in Difference Age
Z. Wulandari1)* , R.R.A. Maheswari1), & S.M. Anggraini2)
1
Department of Animal Production and Technology, Faculty of Animal Science,
Bogor Agricultural University, Bogor, 16680, Indonesia,
*e-mail: [email protected]
Abstract
Egg as a source of protein has many benefits. All parts of the egg could be
used as a source of food; for instance, egg yolk is used as an ingredient for herbal
drinks. Mixing raw eggs in drinks like herbal medicine, energy drinks or food have
become a habit for some people. The addition of egg yolk into drinks such as herbal
medicine had to be supervised because it usually used raw eggs. Raw eggs are
easily contaminated by bacteria during storage. The objective of this research was
to analyze physical, chemical and microbiological characteristics of herbal drinks
that contain duck egg yolk and honey. Complete Randomized Design with twofactor factorial pattern was used in this experiments design. The first factor was the
treatment of honey addition (addition of honey and without addition of honey) and
the second factor was the difference in age of the egg (day 2, day 5, and day 8). Data
was processed by using ANOVA, then the results that showed significant effect was
further analyzed by using Tukey’s test. Data on the microbiological properties were
analyzed descriptively. The temperature increased significantly with honey addition.
pH decreased significantly with honey addition and increased significantly during
storage. The interaction between honey addition and the difference in age of the
egg had significant effect in viscosity, water contents and protein contents of herbal
drink. Honey was not only known as calorie source but also it had ability to reduce
the amount of microbial contamination in herbal drink that contained egg yolk. The
result of microbiological test showed that duck egg yolk was safe to eat until day 8
of storage.
Keywords: duck egg yolk, herbal drinks, honey, storage
Introducton
Egg s one of the anmal orgn food nutrtous because t contans nutrents
needed by human body such as protens wth a complete amno acd, fat, vtamns,
mnerals and have a hgh dgestblty. Despte of as a source nutrton for humans, food
624
Proceeding of the 2nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012
derved from anmal s a food source for mcroorgansms. Eggs as a source of anmal
proten should be guaranteed safety for consumers, because eggs are pershable food.
One s the use of eggs as an ngredent for health drnks. Mxng raw eggs n drnks
lke herbal medcne, energy drnks or food have become a habt for some people.
The addton of egg yolk nto drnks such as herbal medcne had to be supervsed
because t usually used raw egg. Raw eggs are easly contamnated by bactera durng
storage. As a health drnk, duck egg yolk usually mx wth honey. It s necessary
to sudy of physcal, chemcal and mcrobologcal characterstcs health drnk that
contans honey and duck egg yolk n dfference age.
Ths objectve of ths research was to study physcal, chemcal and mcrobologcal characterstcs health drnk that contans honey and duck egg yolk n dfference age.
Materals and Methods
Location and Time
Ths research was done n the Integrated laboratory at Faculty of Anmal
Husbandry, Bogor Agrcultural Unversty, n August-December 2010.
Materials
Egg samples used n ths study were duck eggs whch dfferent age (day 2, day
5 and day 8). Egg samples used were obtaned from farms n Leuwlang, Bogor.
Procedures
Samples of duck eggs wped wth alcohol before broken. After a broken egg, each
egg was separated between albumen and yolk. Duck egg yolk was treated by addng
honey n the rato 2:1. The yolk was added wth honey, whpped homogeneously.
The characterstcs studed were physcal, chemcal and mcrobologcal.
Parameters were measured
Physcal propertes testng conducted on the study nclude color, vscosty and
temperature. Testng chemcal propertes measured were pH value (AOAC, 1995),
proten content, and mosture content (SNI 01-2891-1992). Mcrobologcal qualty
ncluded: total plate count (TPC), Salmonella, Escherichia coli and Coliforms (DSN,
1992).
Experimental Design
Complete Randomzed Desgn wth two-factor factoral pattern was used n
ths experments desgn. The frst factor was the treatment of honey addton (wth
and wthout addton of honey) and the second factor was the dfference n age of
the egg (day 2, day 5, and day 8). Data was processed by ANOVA, then the results
Proceeding of the 2nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012
625
that showed sgnfcant treatment effect was further analyzed by usng Tukey’s test.
Data on the mcrobologcal propertes were analyzed descrptvely.
Results and Dscusson
Microbiological Characteristics
Based on Table 1 can be assumed that health drnk contaned honey and duck
egg yolk had lower of total plate count than wthout the addton of honey. Based
on the SNI 01-7388-2009 (DSN, 2009) untl the eghth day, duck egg yolks are safe
for consumpton.
Accordng to Tonks (2003), honey has antmcrobal actvty or ant-bacteral,
because honey has a mosture content that s relatvely low at less than 20% and a
hgh sugar content. The condton do not support to the growth of mcroorgansms
due to osmotc effects that can kll mcroorgansms. Honey has a low pH levels that
can nhbt the growth of mcrobes, has a large osmotc pressure and the carbon to
ntrogen rato s hgh (Rosta, 2007). In addton, honey can nhbt the growth of
mcroorgansms through a compound of hydrogen peroxde produced.
Contamnaton of Salmonella and E. Coli were not found n duck egg yolks wth
or wthout the addton of honey. However, Coliform contamnaton was found n duck
Table 1. Mcrobologcal characterstcs of duck egg yolk wth or wthout addton of honey
n dfference age
Dfference age
Addton of honey
Wthout addton of honey
Total Plate Count …………………….......……..CFU / g………………………………..
Day 2
< 30×101 (1x101)
< 30×101 (1.5x101)
Day 5
< 30×101 (6,5x101)
< 30×101 (12.5x101)
Day 8
< 30×102 (0,9x102)
< 30×102 (1.1x102)
Colform ……………………………......…........CFU / g………...………………………
Day 2
< 30×101 (1×101)
< 30×101 (2x101)
Day 5
< 30×101 (1,5x101)
< 30×101 (2.5x101)
Day 8
< 30×101 (0,6x101)
< 30×102 (0.4x102)
Salmonella ……………………………......……. / 25 g………...………………………..
Day 2
Negatf
Negatf
Day 5
Negatf
Negatf
Day 8
Negatf
Negatf
E. coli ……………………………................…..CFU / g………….....…………………..
Day 2
< 30×101 (0×101)
< 30×101 (0×101)
Day 5
< 30×101 (0x101)
< 30×101 (0x101)
Day 8
< 30×101 (0x101)
< 30×101 (0x101)
626
Proceeding of the 2nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012
egg yolks wth or wthout the addton of honey. Coliform contamnaton n duck egg
yolk wthout the addton of honey was hgher than the addton of honey. Coliform
ncreased durng storage. Untl the eghth day, both the duck egg yolks wth the addton
of honey or wthout the addton of honey were not n accordance wth SNI 01-73882009 (DSN, 2009) whch states n food Colform lmt s 3 CFU / g. Honey could nhbt
the growth of pathogenc bactera such as E. coli, Salmonella Typhmurum, Listeria
monocytogenes, Bacillus cereus and Staphylococcus aureus (Taormna et al., 2001).
pH value
The analyss showed that the pH range duck egg yolk sgnfcantly dfferent
(P