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Quality Characteristics of Salted Egg Soaked with Aloe vera Solution

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@article{IJASEIT1805,
   author = {Deni Novia and Indri Juliyarsi},
   title = {Quality Characteristics of Salted Egg Soaked with Aloe vera Solution},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {9},
   number = {2},
   year = {2019},
   pages = {434--440},
   keywords = {Aloe vera solution; blanching; nutritional value; raw salted eggs; total phenolic content.},
   abstract = {Aloe vera contains unique compounds, including antioxidants. However, it also contains oxidase, which accelerates the oxidation process, in addition to aloin, saponins, amino acids, hormones, minerals, glucomannans, and other compounds. This research was aimed at producing raw salted eggs with herbal effects using a blanching process and marination in different concentrations of aloe vera solution as well as an analysis of the nutritional value, NaCl content, total phenolic content, antioxidant activity, albumen pH, and total plate count of raw salted eggs. This study used a randomized complete block design with three replications in a 3x2 factorial. Factor A is blanching treatment, and factor B is the Aloe vera solution. Based on the analysis, it was found that there were significant interactions between blanching and the different concentrations of Aloe vera solution that increased the protein content, total phenolic content, and antioxidant activity and decreased the albumen pH and total plate count. The best treatment was the 14% Aloe vera solution without blanching.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=1805},
   doi = {10.18517/ijaseit.9.2.1805}
}

EndNote

%A Novia, Deni
%A Juliyarsi, Indri
%D 2019
%T Quality Characteristics of Salted Egg Soaked with Aloe vera Solution
%B 2019
%9 Aloe vera solution; blanching; nutritional value; raw salted eggs; total phenolic content.
%! Quality Characteristics of Salted Egg Soaked with Aloe vera Solution
%K Aloe vera solution; blanching; nutritional value; raw salted eggs; total phenolic content.
%X Aloe vera contains unique compounds, including antioxidants. However, it also contains oxidase, which accelerates the oxidation process, in addition to aloin, saponins, amino acids, hormones, minerals, glucomannans, and other compounds. This research was aimed at producing raw salted eggs with herbal effects using a blanching process and marination in different concentrations of aloe vera solution as well as an analysis of the nutritional value, NaCl content, total phenolic content, antioxidant activity, albumen pH, and total plate count of raw salted eggs. This study used a randomized complete block design with three replications in a 3x2 factorial. Factor A is blanching treatment, and factor B is the Aloe vera solution. Based on the analysis, it was found that there were significant interactions between blanching and the different concentrations of Aloe vera solution that increased the protein content, total phenolic content, and antioxidant activity and decreased the albumen pH and total plate count. The best treatment was the 14% Aloe vera solution without blanching.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=1805
%R doi:10.18517/ijaseit.9.2.1805
%J International Journal on Advanced Science, Engineering and Information Technology
%V 9
%N 2
%@ 2088-5334

IEEE

Deni Novia and Indri Juliyarsi,"Quality Characteristics of Salted Egg Soaked with Aloe vera Solution," International Journal on Advanced Science, Engineering and Information Technology, vol. 9, no. 2, pp. 434-440, 2019. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.9.2.1805.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Novia, Deni
AU  - Juliyarsi, Indri
PY  - 2019
TI  - Quality Characteristics of Salted Egg Soaked with Aloe vera Solution
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 9 (2019) No. 2
Y2  - 2019
SP  - 434
EP  - 440
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Aloe vera solution; blanching; nutritional value; raw salted eggs; total phenolic content.
N2  - Aloe vera contains unique compounds, including antioxidants. However, it also contains oxidase, which accelerates the oxidation process, in addition to aloin, saponins, amino acids, hormones, minerals, glucomannans, and other compounds. This research was aimed at producing raw salted eggs with herbal effects using a blanching process and marination in different concentrations of aloe vera solution as well as an analysis of the nutritional value, NaCl content, total phenolic content, antioxidant activity, albumen pH, and total plate count of raw salted eggs. This study used a randomized complete block design with three replications in a 3x2 factorial. Factor A is blanching treatment, and factor B is the Aloe vera solution. Based on the analysis, it was found that there were significant interactions between blanching and the different concentrations of Aloe vera solution that increased the protein content, total phenolic content, and antioxidant activity and decreased the albumen pH and total plate count. The best treatment was the 14% Aloe vera solution without blanching.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=1805
DO  - 10.18517/ijaseit.9.2.1805

RefWorks

RT Journal Article
ID 1805
A1 Novia, Deni
A1 Juliyarsi, Indri
T1 Quality Characteristics of Salted Egg Soaked with Aloe vera Solution
JF International Journal on Advanced Science, Engineering and Information Technology
VO 9
IS 2
YR 2019
SP 434
OP 440
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Aloe vera solution; blanching; nutritional value; raw salted eggs; total phenolic content.
AB Aloe vera contains unique compounds, including antioxidants. However, it also contains oxidase, which accelerates the oxidation process, in addition to aloin, saponins, amino acids, hormones, minerals, glucomannans, and other compounds. This research was aimed at producing raw salted eggs with herbal effects using a blanching process and marination in different concentrations of aloe vera solution as well as an analysis of the nutritional value, NaCl content, total phenolic content, antioxidant activity, albumen pH, and total plate count of raw salted eggs. This study used a randomized complete block design with three replications in a 3x2 factorial. Factor A is blanching treatment, and factor B is the Aloe vera solution. Based on the analysis, it was found that there were significant interactions between blanching and the different concentrations of Aloe vera solution that increased the protein content, total phenolic content, and antioxidant activity and decreased the albumen pH and total plate count. The best treatment was the 14% Aloe vera solution without blanching.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=1805
DO  - 10.18517/ijaseit.9.2.1805