Foam-mat Dried Kepok Banana Peel Extract Powder as a Natural Preservative for Maintaining Chicken Egg Quality

Tiurma Wiliana Susanti Panjaitan; Amelia Nirmalawaty

doi:10.55927/fjst.v5i7.108

Authors

Tiurma Wiliana Susanti Panjaitan Universitas 17 Agustus 1945 Surabaya
Amelia Nirmalawaty Universitas 17 Agustus 1945 Surabaya

DOI:

https://doi.org/10.55927/fjst.v5i7.108

Keywords:

Kepok Banana Peel, Instant Powder, Natural Preservative, Chicken Egg Quality.

Abstract

Chicken eggs are highly nutritious animal-source foods, but their internal quality declines rapidly during room-temperature storage. This study aimed to evaluate instant kepok banana peel extract powder as a natural preservative for maintaining chicken egg quality. Kepok banana peel extract was processed into instant powder using foam-mat drying with egg white as a foaming agent and dextrin as a carrier. The powder was reconstituted in water at different powder-to-water ratios, namely 1:10, 1:20, 1:30, 1:40, and 1:50. Fresh chicken eggs were immersed in the prepared solutions for 24 hours, stored at room temperature, and evaluated based on Haugh Unit, albumen index, and yolk index during storage. The results showed that storage duration caused a continuous decline in internal egg quality. The average Haugh Unit decreased from 77.56 on day 0 to 65.26 on day 7, 61.04 on day 14, and 35.39 on day 21. The albumen index decreased from 0.13 to 0.02, while the yolk index declined from 0.44 to 0.14 over the same storage period. Differences among treatment ratios were not statistically significant; however, the 1:20 ratio was identified as the most practical formulation because it maintained acceptable egg quality up to 14 days. The 1:10 ratio did not provide better preservation and showed spoilage by day 21. These findings indicate that instant kepok banana peel extract powder can be developed as a low-cost, waste-based natural preservative for extending egg shelf life under room-temperature storage

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