Journal of Saintech Transfer (JST) Vol. I, No.

2, 2018 | 151-155

JST
Journal of Saintech Transfer

Processing of Salted Duck Eggs with Various Flavors

in Mompang Village, Padang Sidempuan
Nurainun Harahap*, Melia Afnida Santi dan Fira Faradillah
Faculty of Animal Husbandry, Universitas Muhammadiyah Tapanuli Selatan

Abstract. The community service was conducted in Mompang Village,

Padangsidimpuan District, Angkola Julu. This activity aims to increase public
knowledge and produce innovations in the processing of poultry production. Eggs are
one of the livestock products that are easily damaged in storage and have a fishy taste,
especially duck eggs. The utilization of natural salt and spices can produce salted eggs
with a variety of aromas such as soto flavor, rendang and spicy so as to reduce fishy
smell and increase egg retention. This activity was attended by 22 participants. The
method used was the socialization and demonstration of making various salted roasted
eggs. Based on the results of organoleptic testing, making various salted eggs is quite
good to reduce the fishy flavor contained in duck eggs so that it can increase the
amount of consumption, with this activity can increase public knowledge about
processing livestock products.

Keywords: Flavors, Preservation, Duck Eggs

Abstrak. Kegiatan pengabdian masyarakat ini dilakukan di Desa Mompang,

Kabupaten Padangsidimpuan, Angkola Julu. Kegiatan ini bertujuan untuk
menambah pengetahuan masyarakat dan menghasilkan inovasi dalam pengolahan
produksi unggas. Telur adalah salah satu produk ternak yang mudah rusak dalam
penyimpanan dan memiliki rasa amis, terutama telur bebek. Garam dan
rempah-rempah alami yang digunakan dapat menghasilkan telur asin dengan
berbagai aroma seperti rasa soto, rendang dan pedas sehingga dapat mengurangi
bau amis dan meningkatkan retensi telur. Kegiatan ini dihadiri oleh 22 peserta.
Metode yang digunakan adalah sosialisasi dan demonstrasi pembuatan berbagai
telur panggang asin. Berdasarkan hasil pengujian organoleptik, pembuatan berbagai
telur asin cukup baik untuk mengurangi rasa amis yang terkandung dalam telur
bebek sehingga dapat meningkatkan jumlah konsumsi, dengan kegiatan ini dapat
menambah pengetahuan masyarakat tentang pengolahan produk ternak.

*Corresponding author at: Jalan. Rajainal Siregar, Tanggal, Padangsidimpuan, Sumatera Utara, Indonesia

E-mail address: nurainun.harahap@um-tapsel.ac.id

Copyright © 2018 Published by Talenta Publisher, ISSN: 2621-4830

Journal Homepage: https://talenta.usu.ac.id/jst
Journal of Saintech Transfer (JST) Vol. I, No. 2, 2018 152

Kata Kunci: Flavor, Pengawetan, Telur Bebek

Received 16 October 2018 | Revised 10 February 2019 | Accepted 18 February 2019

1. Introduction

Mompang Village is one of the villages in the agricultural extension work area of
Padangsidimpuan District Angkola Julu which is located at an altitude of 300-400 mdpl
with an area of 496 Ha. This area is divided into 75 hectares of rice fields, 2 hectares of
dry fields, 40 hectares of smallholder plantations, 4 hectares of pasture fields, 141
hectares of fields, 40 hectares of plantations, 12 hectares of ponds, 35 hectares of forest
[1]. Based on the situation analysis, the topographic situation of Mompang village is
very supportive for duck maintenance. This region has several farmer groups, one of
which is the Murni Farmer Group which has the potential of duck farming with a total
were 468 ducks. But the problem is the low innovation and knowledge of farmers about
duck eggs management and processing.The duck eggs produced are only sold to the
market. Increasing the value added of eggs can be done through processing eggs into
salted eggs with various flavors.

Duck eggs have lower water content while the protein and fat content is higher,
compared to other poultry eggs. This causes the duck eggs to be very easly damaged [2].
Duck eggs weigh 60-90 g, with a percentage of egg white 45-58%, egg yolks 28-35%
and eggshells 11-13% [3,4]. Duck eggs contain a total protein of 12.81%, total fat
13.77%, carbohydrates 1.45%, energy 185 Kcal, cholesterol 884 mg [5]. The
advantages of duck eggs compared to other poultry eggs because they are rich in
minerals, vitamin B6, pantothenic acid, thiamine, vitamin A, vitamin E, niacin and
vitamin B12. Egg quality will be reduced during storage [6].

Preservation with salting methods can increase the shelf life of duck eggs. The principle
of making salted eggs is the ionization process of NaCl salt which then diffuses into the
egg through the shell pores [7]. The vitelin membrane acts to push water out of the yolk
and prevent water from entering, pushing NaCl into the egg and preventing NaCl from
escaping from the egg [8]. The salting process aims to eliminate fishy on the egg so that
it can increase egg consumption. This process will also increase the shelf life and value
of eggs. Besides the original taste, salted eggs can also be processed with various
flavors, such as: soto flavor, rendang and spicy. The cooking process by baking is
inovation to improve egg flavor and maintain egg quality during storage. Roasting salted
eggs at 900C can maintain a protein content of 25% and can be stored for 25 days [9].
Journal of Saintech Transfer (JST) Vol. I, No. 2, 2018 153

The objective of this community service was to optimize the potential of duck eggs in
the village of Mompang, by transfering the knowledge about producing innovative
products of duck eggs through the making roasted salted eggs with various flavors.

2. Method

This activity was held on July 2018 which was attended by 22 participants with two
stages including socialization about making salted eggs and demonstrations of making
various salted eggs.The implementation of activies were as follows :
1. In the first stage, the team leader of community service group gave a presentation
about salted eggs.
2. In the second stage, a demonstration and practice of making salted eggs was carried
out. Participants were divided into four groups consisting of 5-6 participants. Each
group makes one type of salted eggs flavor, i.e. Group 1 makes original salted eggs;
Group 2 makes salted soto flavored salted eggs; Group 3 makes rending flavored
salted eggs and Group 4 makes spicy flavored salted eggs. The salting eggs was
made by using dry method (wrapped in salt mixture mixed with other components
such as rubbing ash, brick powder or clay) [10].
3. The final stage was discussion session with devotees.
4. After 10 days each group brought the roasting of salted eggs that had been made,
and then cleaned and roasted. The process of making salted egg with various flavor
was shown in Figure 1.

Bricks : Husk ash : salt Eggs Duck

(3:2:1) and seasoning
Wash and drain
Mix ingredients until
homogen + water

Wrap the eggs with pasta

keep for 10 days

Clean, wash and oven at

900C
Salted eggs roast original and various
flavors
Diagram 1. Procedure for making various salted roasted eggs
Journal of Saintech Transfer (JST) Vol. I, No. 2, 2018 154

3. Result and Discussion

The salted eggs with various flavor produced by each group of participants were tested
for their organoleptic properties by description test (Table 1). The original salted egg
had a white shell and reddish yolk color, whereas salted eggs with various flavors had
a brownish shell and reddish egg yolks color. This is in line with the research conduct
by Listyorini [11]. Salted eggs resulting from soaking red brick powder produce white
color of egg whites and reddish eggyolk.

Table 1. The organoleptic characteristics of various flavored salted eggs

Flavour of Egg Salted
Criteria
Original Soto Rendang Spicy
Color of egg
White and White and Brownish white Brownish white
shells and
reddish reddish and reddish and reddish
egg yolks
Salty and Salty and Salty and spicy
Taste Salty
Soto flavour Rendang flavor
Aroma a little fishy Soto flavour Rendang flavour Spicy flavour

Original salted eggs have a slightly fishy aroma, while salted eggs with various flavors
have aromas according to the flavor added.The fishy smell in the original salted eggs is
the nature of duck eggs. Salted eggs, both original and flavored, have a salty taste
caused by the salt content in the egg soaking process. According to Hary [12], salt
serves as a source of salty taste and as a preservative because it can reduce oxygen
solubility, inhibit the action of the proteolic enzyme and absorb water in eggs.

The texture of original and flavored salted eggs were bit chewy on their egg whites and
slightly mashed on their yolk. The mashed taste can be formed due to the presence of
NaCl salts attached to lipoproten in the form of low density lipoprotein (LDL) in egg
yolk [13,14]. According to Prihantari [15], soaking duration of the egg affects the
yellowing of the egg yolk, because the acidity of the yolk is affected by salt.

4. Conclusion

Salted egg making is very good to eliminate the fishy aroma contained in duck eggs so
that it can increase the amount of duck egg consumption. With the salting method in
duck eggs, it increases people's knowledge about processing livestock products.
Journal of Saintech Transfer (JST) Vol. I, No. 2, 2018 155

References

[1] Desa Mompang Kecamatan Angkola Julu Padang Sidempuan, 2017. Profil Desa.
[2] Winarno, F.G., and Koswara, S. 2002. Telur: Komposisi, Penanganan dan
Pengolahannya. M-Brio Press. Bogor.
[3] Chang, H. S .1992. ‘Introduction’, in Egg Processing, 2nd ed. Taipei, Taiwan,
HuaShiang Yuan Publishing Company, 1–20.
[4] Chen, J. C .2001. ‘Incubation, incubation facility, and management of hatchery’,
in Animal Husbandry: Poultry, 2nd ed. Taipei, Taiwan, Chinese Society of
Animal Science,105–163.
[5] [USDA] United State Departement of Agriculture-USDA. 2000. Eggs reading
manual. Washington: Depatement of Agriculture. p 56.
[6] Suprapti, L. M. 2002. Pengawetan Telur, Telur Asin Tepung Telur, dan Telur Beku.
Kanisius. Yogyakarta.
[7] Wulandari, Z., Rukmiasih, Suryati, T., Budiman, C., and Ulupi, N. 2014. Teknik
Pengolahan Telur dan Daging Unggas. IPB Press. Bogor.
[8] Romanoff, A.L and Romanoff, A. J. 1963. The Avian Egg. New York: John wiley and
Sons, Inc.
[9] Novia, D., Melia, S., and Ayuza, N. M., 2011. Kajian Suhu Pengovenan Terhadap
Kadar Protein dan Nilai Organoleptik Telur Asin. Jurnal Peternakan. Vol 8 (2):
70-76.
[10] Winarti, E. 2004. Peluang Telur Infertil pada Usaha Penetasan Telur Itik sebagai
Telur Konsumsi. Makalah Seminar Nasional Teknologi. 768-771.
[11] Listyorini, R. 2010. ”Perbandingan Kadar Protein Dan Sifat Organoleptik pada
Telur Asin Hasil Perendaman Serbuk Batu Bata Merah dengan Telur Bebek
Tanpa Pengasinan” (Skripsi S-1 Progdi Biologi). Surakarta: FKIP Biologi
Universitas Muhammadyah Surakarta.
[12] Harry, H. W. 2004. Practical Food Microbiology and Technology. The AVI
Publishing Company, Inc. Connecticut.
[13] Chi, S. P. and Tseng, K.H. 1998. Physicochemical properties of salted pickled
yolks from duck and chicken eggs. J. of Food Sci. 63:27-30.
[14] Lai, K. M., Chi, S. P. andKo, W.C. 1999. Changes in yolk of duck egg during
long term brining. J. Agric. of Food Chem. 47:733- 736.
[15] Prihantari, Marlinda, Agus, W., and Tri, S. 2010. Pengaruh Lama Perendaman
Abu Pelepah Kelapa terhadap Sifat Fisik, Organoleptik, Daya Simpan dan Kadar
Kalsium Telur Asin. Yogyakarta : Poltekes Yogyakarta Press.