THE EFFECT OF LENGTH OF STORAGE ON ALBUMEN THICKNESS AND ACIDITY OF DUCK EGG

Hendronoto A.W. Lengkey, Sjafril Darana, Tuti Widjastuti

Abstract
Research about the effect of length of storage on thick albumen and acidity of duck egg, has been carried in Bandung, Indonesia. Using completely randomized design, with seven level of storage (fresh, five days, 10 days, 15 days, 20 days, 25 days and 30 days) and three replications; using 315 local duck eggs. Results indicated that until 30 days of storage, there is no significant differences of the duck egg regarding the thickness of albumen; even the albumen was thinner when the storage day progressed and also the pH of albumen was higher than the fresh egg.

Key words: duck egg, albumen, thick of albumen, acidity