Effect of Aloe-Coating Application on Quail Egg Quality During Storage

Consumption of quail eggs is currently increasing. Quail not only taste good but also contain protein, fat, carbohydrates, and ash. Despite having a shell as natural protector, are very fragile. The surface the eggshell has small pores that allow mass transfer. Permeation causes changes in viscosity, weight loss, albumin liquefaction during storage. Coating application can maintain internal freshness by closing to reduce transfer be an anti-microbial. aloe vera gel (Aloe-coating) potential because it contains polysaccharides bioactive compounds glucomannan acemannan. purpose this study was determine concentration Aloe-coating egg viscosity pH its effect on quality research design used completely randomized with factorial pattern three repetitions. first factor (100%, 75%, 50%, 25%). second storage time (1, 2, 3, 4 weeks). observed variables were water content, acidity, yellow color, white height, Haugh Unit. data analyzed quantitatively using analysis variants. results showed had significant pH, yolk haugh unit. best 100%. use extend shelf life eggs.