The Effect of Soaking Layer Eggs into Boiled Water of Melinjo (Ggnetum gnemon l.) Leaves against Oxidation, Foaming, and Internal Quality of Eggs

This study aimed to evaluate the effect of soaking layer eggs into boiled water melinjo leaves on oxidation, foaming, and internal quality eggs. The experimental design was a Completely Randomized Design with 4 treatments namely without any soaked (P0), for 24 h 15% (P1), 30% (P2), 45% (P4) replications. measurements were 14th 21st days. data analyzed using ANOVA DMRT multiple comparisons by significance 0.05. observed variables included peroxide value, moisture content, foam, albumen yolk (weight, volume, index), air sac, haugh unit. results showed that immersion had an oxidation rate, foam stability best concentration (P2) (P3), but no formation. It concluded chicken at concentrations (P3) able prevent acceleration changes in suppress improve stability, maintain until day.