Effect of Soaking Isa Brown Commercial Chicken Eggs in Arabica Coffee (*Coffea arabica* L.) Solution on Internal Egg Quality

Divie Chandra Yudhystira; Pradiptya Ayu Harsita

Authors

Divie Chandra Yudhystira Author
Pradiptya Ayu Harsita Author

Keywords:

Purebreed Chicken, Eggs, Egg White Index, Yolk Index, Haugh Unit

Abstract

The purpose of this study was to determine the effect of coffee solution on the interior quality of chicken eggs and to determine the best concentration of solution. This study used a completely randomized design method with 4
treatments and 15 replicates so that there were 60 experimental units. The
concentration of coffee solution used was 0% (control), 10%, 20%, and 30%.
With the research parameters of egg weight shrinkage, egg white index, egg
yolk index, and egg shell thickness. Data analysis was processed with Ms. Excel followed by SPSS 25 with ANOVA test which obtained significantly different results (P < 0.05) on the variables of egg weight shrinkage, egg white index, egg yolk index, egg haugh unit. Data were further tested with DMRT. Based on the results of this study it can be concluded that the treatment of egg soaking with coffee solution P3 (3.035%) can reduce the percentage of egg weight shrinkage better than P1 (8.11%) and P2 (4.96%). Egg white index in P2 (0.0366) was higher than P1 (0.0313) and P3 (0.0273). Yolk index in P2 (0.2360) was higher compared to P1 (0.2220) and P3 (0.2240). Haugh unit of egg in P2 (73.9633) was higher than P1 (68.3907) and P3 (66.8860). While the treatment of egg soaking with coffee solution had no effect on the thickness of the egg shell.

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