Quality Comparison and Consumer Preference Between White and Brown Eggs Sold in Supermarket of Selangor, Malaysia.

Abstract

Table eggs sold in the market consist of eggs with white and brown shells. Consumer demand for eggs continues to increase along with rising consumption. This study compares the external and internal quality, as well as analyzes consumer preference between white and brown eggs. A total of 150 white eggs and 150 brown eggs were used in the study, purchased from 10 supermarkets in Selangor, Malaysia. The white eggs had the following quality parameters: weight (58.31?±?2.38?g), air cell depth (0.36?±?0.04?mm), shell thickness (0.37?±?0.04?mm), yolk color (10.83?±?0.33), albumen index (4.92?±?0.39?mm), yolk index (12.45?±?0.75?mm), and Haugh Unit (68.18?±?4.10). The brown eggs showed similar quality: weight (61.26?±?0.24?g), air cell (0.36?±?0.02?mm), shell thickness (0.39?±?0.05?mm), yolk color (10.25?±?0.74), albumen index (5.19?±?0.45?mm), yolk index (12.92?±?0.30?mm), and Haugh Unit (69.11?±?3.67). Out of 135 respondents, 78.04% of consumers with a high school education, 77.77% from large families, and 81.25% with middle income preferred brown eggs over white ones. Consumers who preferred white eggs were mostly self-employed (52.38%). The majority of respondents (67.41%) in Selangor, Malaysia preferred brown eggs over white eggs, even though there were no significant differences in quality between the two.

Telur ayam konsumsi yang dijual di pasaran terdiri dari telur dengan cangkang berwarna putih dan cokelat. Kebutuhan konsumen terhadap telur semakin meningkat seiring dengan peningkatan konsumsi. Penelitian ini membandingkan kualitas eksternal dan internal serta menganalisis kesukaan konsumen terhadap telur putih dan cokelat. Penelitian ini menggunakan 150 telur putih dan 150 telur cokleat yang dibeli dari 10 supermarket di Selangor, Malaysia. Kualitas telur putih memiliki bobot (58,31?±?2,38?g), kantung udara (0,36?±?0,04?mm), ketebalan cangkang (0,37?±?0,04?mm), warna kuning (10,83?±?0,33), indeks albumin (4,92?±?0,39?mm), indeks kuning (12,45?±?0,75?mm), dan Haugh Unit (68,18?±?4,10). Telur cokelat memiliki kualitas yang hampir sama dengan telur putih, yaitu bobot (61,26?±?0,24?g), kantung udara (0,36?±?0,02?mm), cangkang (0,39?±?0,05?mm), warna kuning (10,25?±?0,74), albumin (5,19?±?0,45?mm), kuning (12,92?±?0,30?mm), Haugh Unit (69,11?±?3,67). Dari 135 responden, sebanyak 78,04% konsumen yang berpendidikan SMA (78,04%), keluarga besar (77,77%) dan berpenghasilan menengah (81,25%), lebih menyukai telur cokelat dibandingkan dengan telur putih. Konsumen yang lebih menyukai telur putih memiliki pekerjaan sebagai wirausahawan (52.38%). Sebagian besar responden (67,41%) di Selangor, Malaysia lebih menyukai telur cokelat dibandingkan telur putih, walaupun tidak terdapat perbedaan kualitas yang signifikan di antara keduanya.