Effect of Gambir Extract (Uncaria gambir) Concentration on Yolk Index and Albumin pH of Chicken Eggs during Storage Period
DOI:
10.29303/jbt.v26i4.12609Published:
2026-10-05Downloads
Abstract
Yolk index and albumin pH are key internal quality parameters that change during egg storage. This study aimed to analyze the effect of gambir extract (Uncaria gambir) concentration on yolk index and albumin pH of chicken eggs stored at room temperature (±28–30°C) during storage period. A completely randomized design was used with 4 gambir extract concentrations (0%, 5%, 10%, 15%) and 3 replications, with destructive measurement on day 21. Results showed that yolk index values across all treatments (0.097–0.180) were far below the fresh-egg standard set by SNI 3926:2008 (0.33–0.52), indicating severe vitelline membrane degradation regardless of treatment. Gambir concentration had a highly significant effect on albumin pH (F(3,8) = 8.31; p < 0.01); the highest pH was found in P2 (8.80 ± 0.05) and P3 (8.51 ± 0.36), while the lowest was in P1 (7.11 ± 0.86) and control (7.54 ± 0.20). This pH finding contradicted the initial hypothesis that higher gambir concentrations would suppress the pH rise of albumin. Furthermore, three of nine treated eggs suffered severe physical damage, limiting the number of valid samples for yolk index. This study concludes that at 21 days of tropical room-temperature storage, the tested gambir concentrations did not effectively preserve vitelline membrane integrity or suppress the albumin pH increase.
Keywords:
Albumin pH Egg preservation Gambir extract Uncaria gambir Yolk indexReferences
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