Physical And Chemical Properties Of Salted Egg With Addition Of Coriander Seed Extract (Coriandrum Sativum L.)

The research aimed to determine the physical and chemical properties of salted egg with the addition of coriander extract. This research used a Factorial Completely Randomized Design (RALF) with two factors. The first factor (A) was the methods of making salted egg (coating and immersing) and the second factor (B) was the time of salting (0, 3, 6, 9, 12, 15 and 18 days). The analysis of variance showed that the method and time of salting as well as as their interactions had a significant effect on NaCl content of cooked egg white and yolk. The highest NaCl content of cooked egg white and yolk was found in the treatment of immersing method for 28 days with the value of NaCl content was 5.88% and 1.12% respectively .