Physical, Chemical, and Microbiological Characteristics of Healthy Drink that Contains Honey and Duck Egg Yolk in Difference Age
Maheswari, Rarah Ratih Adjie
Anggraini, Sofi Mulya
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Egg as a source of protein has many benefits. All parts of the egg could be used as a source of food; for instance, egg yolk is used as an ingredient for herbal drinks. Mixing raw eggs in drinks like herbal medicine, energy drinks or food have become a habit for some people. The addition of egg yolk into drinks such as herbal medicine had to be supervised because it usually used raw eggs. Raw eggs are easily contaminated by bacteria during storage. The objective of this research was to analyze physical, chemical and microbiological characteristics of herbal drinks that contain duck egg yolk and honey. Complete Randomized Design with two-factor factorial pattern was used in this experiments design. The first factor was the treatment of honey addition (addition of honey and without addition of honey) and the second factor was the difference in age of the egg (day 2, day 5, and day 8). Data was processed by using ANOVA, then the results that showed significant effect was further analyzed by using Tukey’s test. Data on the microbiological properties were analyzed descriptively. The temperature increased significantly with honey addition. pH decreased significantly with honey addition and increased significantly during storage. The interaction between honey addition and the difference in age of the egg had significant effect in viscosity, water contents and protein contents of herbal drink. Honey was not only known as calorie source but also it had ability to reduce the amount of microbial contamination in herbal drink that contained egg yolk. The result of microbiological test showed that duck egg yolk was safe to eat until day 8 of storage.
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