Physicochemical and microbiological characteristics of pindang eggs with variations in tannin sources from different leaf extracts Physicochemical and microbiological characteristics of pindang eggs
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Abstract
Eggs are a source of protein that can be processed into various food products. One of these processed egg products in Asia is pindang eggs, which undergo a tanning process using natural tannin sources. This study aims to determine the effects of egg tanning using different leaf extracts as tannin sources on the physicochemical and microbiological characteristics of pindang eggs. This experimental study used a completely randomized design with different tannin sources: P1 (Catappa leaves), P2 (Moringa leaves), and P3 (Stevia leaves). The physicochemical and microbiological quality analyses included texture profile, color, proximate composition, and total microbial count. The hardness values of pindang eggs were 37.01N, 42.94N, and 41.44N, respectively. The protein content of pindang eggs was 14.91%, 17.12%, and 13.12%, while the fat content was 5.67%, 5.06%, and 4.43%, respectively. The antioxidant activity of the eggs was 11.48%, 14.81%, and 33.98% for P1, P2, and P3, respectively. On day 0, total microbial counts were 6.46, 5.84, and 6.82 CFU/g, but after three days, all samples were too numerous to count (TNTC). This study concluded that egg tanning with different tannin sources from various plant leaves significantly affects the physicochemical properties of pindang eggs.
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References
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Indiarto R., Nurhadi B., Subroto E. Karakteristik tekstur (texture profil analysis) dan organoleptik daging ayam asap berbasis teknologi asap cair tempurung kelapa. Jurnal Teknologi Hasil Pertanian, 2013, 5(2): 1-11. https://doi.org/10.20961/jthp.v0i0.13562 [in Indonesian]
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Tama A.P., Hasna V.L., Hermawan K.A., Utami M.R., Nurfadhila L. Microbial contamination analysis methods in foods: Review article. Journal of Pharmaceutical and Sciences, 2023, 6(2): 586-591. https://doi.org/10.36490/journal-jps.com.v6i2.46
Tang T., Zhang R., Chang C., Li J., Gu L., Yang Y., Su Y. The effects of polyphenols on texture and flavor of egg yolk: A molecular docking study. Foods, 2025, 14(2): 295. https://doi.org/10.3390/foods14020295
Tsurunaga Y., Ishigaki M., Takahashi T., Arima S., Kumagai S., Tsujii Y., Koyama S. Effect of Addition of Tannin Extract from Underutilized Resources on Allergenic Proteins , Color and Textural Properties of Egg White Gels. International Journal of Molecular Sciences, 2024, 25(7): 4124. https://doi.org/10.3390/ijms25074124
Wulandari Z., Arief I.I. Review: tepung telur ayam: nilai gizi, sifat fungsional dan manfaat. Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 2022, 10(2): 62-68. https://doi.org/10.29244/jipthp.10.2.62-68 [in Indonesian]
Al-Abbasy O.Y., Younus S.A., Rashan A.I., Sheej Ahmad O.A. Maillard reaction: formation, advantage, disadvantage and control. A review. Food Science and Applied Biotechnology, 7(1): 145-161. https://doi.org/10.30721/fsab2024.v7.i1.333
Amalo G.F., Detha A.I.R., Wuri D.A. Perbandingan kualitas suhu ruang dan suhu lemari pendingin ditinjau dari tinggi kantung hawa, indeks kuning telur, indeks albumin, haugh unit dan cemaran telur puyuh yang disimpan pada mikroba. Jurnal Veteriner Nusantara, 2016, 1(1): 34-45. https://doi.org/10.35508/jvn.v1i1.930 [in Indonesian]
Anwar F., Latif S. Ashraf M., Gilani A.H. Moringa oleifera: A food plant with multiple medicinal uses. Phytotherapy Research, 2007, 21(1): 17-25. https://doi.org/10.1002/ptr.2023
Bourne M.C. Chapter 1. Texture, viscosity, and food. In: Food Texture and Viscosity. Concept and Measurement (Second Edition). (M.C Bourne Ed). Food Science and Technology Books, Elsevier Inc., Academic Press. 2002, рр. 1-32. ISBN: 978-0-12-119062-0 https://doi.org/10.1016/B978-012119062-0/50001-2
Eregama G.S.R., Aung S.H., Pitawala H.M.J.C., Ali M., Lee S.Y., Park J.Y., Abeyrathne E.D.N.S., Nam K. C. Evaluation of physicochemical changes in hard-boiled eggs stored at different temperatures. Food Science of Animal Resources, 2024, 44(1): 74-86. https://doi.org/10.5851/kosfa.2023.e57
Frankson D., Hendrawan S. Ferdinal F. Evaluasi Kandungan Fitokimia, Kapasitas antioksidan, dan toksisitas абоekstrak daun Stevia rebaudiana. Bioscientist. Jurnal Ilmiah Biologi, 2024, 12(2): 1622-1635. https://doi.org/10.33394/bioscientist.v12i2.12151 [in Indonesian].
Gasmalla M.A.A., Yang R., Hua X. Stevia rebaudiana bertoni: An alternative sugar replacer and its application in food industry. Food Engineering Reviews, 2014, 6(4): 150-162. https://doi.org/10.1007/s12393-014-9080-0
Gopalakrishnan L., Doriya K., Kumar D. S. Moringa oleifera: A review on nutritive importance and its medicinal application. Food Science and Human Wellness, 2016, 5(2): 49-56. https://doi.org/10.1016/j.fshw.2016.04.001
Goyal S.K., Samsher, Goyal R.K. Stevia (Stevia rebaudiana) a bio-sweetener: A review. International Journal of Food Sciences and Nutrition, 2010, 61(1): 1-10. https://doi.org/10.3109/09637480903193049
Habiburrochman M., Mudawaroch R.E., Iskandar F. Umur simpan telur puyuh yang direndam dalam ekstrak etanol kulit manggis (Garcia mangostana L) terhadap kualitas fisik telur puyuh. Jurnal Riset Agribisnis Dan Peternakan, 2023, 7(1): 24-31. Available at: https://jurnal.umpwr.ac.id/jrap/article/view/3253/1639 [in Indonesian]
Hakim E.A., Kusfriyadi M.K., Sera A.C. Pengaruh sumber tannin terhadap kadar protein dan daya simpan telur pindang. Jurnal Riset Gizi, 2019, 7(2): 97-102. https://doi.org/10.31983/jrg.v7i2.4695 [in Indonesian]
Hardiansyah A., Halimah H. A., Widiastuti W. Pengaruh penambahan ekstrak daun stevia (Stevia rebaudiana (Bertoni)) terhadap daya terima, kandungan gizi, dan aktifitas antioksidan kefir susu kambing. nutri-sains. Jurnal Gizi, Pangan Dan Aplikasinya, 2022, 6(2): 125-136. https://doi.org/10.21580/ns.2022.6.2.12089 [in Indonesian]
Hardisman H. Pencegahan penyakit degeneratif dan pengaturan makanan dalam kajian kedokteran dan al-quran. Majalah Kedokteran Andalas, 2015, 34(1): 39. https://doi.org/10.22338/mka.v34.i1.p39-50.2010 [in Indonesian]
Harismah K., Ariningrum N.D., Fuadi A.M., Mujiburohman M., Mirzaei M. Formulation and evaluation of herbal hand sanitizer based on stevia (Stevia rebaudiana). Journal of Physics: Conference Series, 2021, 1858(1) 012053. https://doi.org/10.1088/1742-6596/1858/1/012053
Herly M., Ningrum E. M., Nahariah N. The color and flavor properties of Pindang eggs subjected to different tanner and storage duration. IOP Conference Series: Earth and Environmental Science, 2020, 492(1): 012060. https://doi.org/10.1088/1755-1315/492/1/012060
Indiarto R., Nurhadi B., Subroto E. Karakteristik tekstur (texture profil analysis) dan organoleptik daging ayam asap berbasis teknologi asap cair tempurung kelapa. Jurnal Teknologi Hasil Pertanian, 2013, 5(2): 1-11. https://doi.org/10.20961/jthp.v0i0.13562 [in Indonesian]
Lestari R., Mudawaroch R.E., Rinawidiastuti. Pengaruh perebusan telur pindang telur ayam ras dengan penggunaan bahan penyamak daun jambu biji (Psidium guajava L.) dan daun jati (Tectona grandis) terhadap kualitas organoleptik. Jurnal Riset Agribisnis Dan Peternakan, 2022, 7(1): 14-23. Available at: https://jurnal.umpwr.ac.id/jrap/article/view/3252/1638 [in Indonesian]
Lestari R.P., Haris H., Fanani M.Z., Jumiono A. Telur omega-3: Proses pembuatan, pengamatan, kualitas foodbourne disease dan manfaat bagi kesehatan. Jurnal Pangan Halal, 2021, 3(2). https://doi.org/10.30997/jiph.v3i2.9707 [in Indonesian]
Mariati, Baa L. O., Baco A. R. Kualitas telur pindang dengan penambahan tanaman sumber tanin yang berbeda: studi kepustakaan. Jurnal Sains dan Teknologi Pangan, 2022, 7(2): 4968-4977: Available at: https://ojs.uho.ac.id/index.php/jstp/article/view/25171/14917 [in Indonesian]
Mentari D., Lestari R. B., Permadi E. pengaruh berbagai jenis bahan penyamak. Jurnal Sains Pertanian Equator, 2025, 14(1), 11-19. https://doi.org/10.26418/jspe.v14i1.87409 [in Indonesian]
Mudawaroch R. E., Lestari R., Rinawidiastuti. Lama simpan telur pindang ditinjau dari total bakteri. Jurnal Riset Agribisnis Dan Peternakan, 2022, 7(2): 16-24. Available at: https://jurnal.umpwr.ac.id/jrap/article/view/3364/1660 [in Indonesian]
Ropiak H. M., Lachmann P., Ramsay A., Green R. J., Mueller-Harvey I. Identification of structural features of condensed tannins that affect protein aggregation. PLoS ONE, 2017, 12(1): 1-23. https://doi.org/10.1371/journal.pone.0170768
Rossida K.F.P., Sunarno, Kasiyati, Djaelani M.A. Pengaruh imbuhan tepung daun kelor (Moringa oleifera L.) dalam pakan pada kandungan protein dan kolesterol telur itik pengging (Anas platyrhyncos domesticus L.). Jurnal Biologi Tropika, 2019, 2(2): 41-47. Available at: https://ejournal2.undip.ac.id/index.php/jbt/article/view/6580/3435 [in Indonesia]
Saad, M.F., Fadel, M.A., Abd El-Hafeez, M.S., Abdel-Salam, A.B. Assessment of safety and quality aspects of boiling treatment of quail eggs. Letters in Applied Microbiology, 2022, 75(2): 410-421. https://doi.org/10.1111/lam.13743
Saadh M. J., Thiyagarajan S., Cotrina-Aliaga J.C., Suleiman M.I., Fahdil A.A., Ahjel S., Soleimanian A., Mirzaei M., Harismah K. Effects of stevia on hypertension of metabolic syndrome: A systematic review. Journal of Medicinal and Chemical Sciences, 2023, 6(10): 2407-2418. https://doi.org/10.26655/JMCHEMSCI.2023.10.16
Salimi Y.K., Kamarudin J., Ischak N.I., Bialangi, N. Aktivitas antioksidan senyawa metabolit sekunder ekstrak metanol daun ketapang (Terminalia catappa L.). Jambura Journal of Chemistry, 2022, 4(2): 20. Available at: https://ejurnal.ung.ac.id/index.php/jjc/article/view/11618/pdf [in Indonesian]
Siagian I.D.N., Bintoro V.P., Nurwantoro. Karakteristik fisik , kimia dan organoleptik teh celup daun tin dengan penambahan daun stevia ( Stevia Ribaudiana Bertoni ) sebagai pemanis. Jurnal Teknologi Pangan, 2020, 4(1): 23-29. Available at: https://ejournal3.undip.ac.id/index.php/tekpangan/article/view/23875/24480 [in Indonesian]
Putri H.D., Sumpono, S., Nurhamidah N. Uji aktivitas antibakterial dan antioksidan asap cair cangkang buah karet (Hevea brassiliensis) serta implikasinya sebagai pengawet dan penghambat ketengikan daging. Prosiding Seminar Nasional Kimia UNY, 2017, 21, 319-324. https://doi.org/10.33369/atp.v2i2.7474 [in Indonesian]
Susanty, S., Ridnugrah N.A., Chaerrudin A., Yudistirani S.A. Aktivitas antioksidan ekstrak daun kelor (Moringa oleifera) sebagai zat tambahan pembuatan moisturizer. Prosiding Semnastek 2019. Proceedings of the Seminar Nasional Sains dan Teknologi; 2019 Oktober 16, 1 Fakultas, Teknik Universitas Muhammadiyah, Jakarta, 2019, pp. 1-7. TK-021 Available at: https://jurnal.umj.ac.id/index.php/semnastek/article/view/5197/3474 [in Indonesian]
Tama A.P., Hasna V.L., Hermawan K.A., Utami M.R., Nurfadhila L. Microbial contamination analysis methods in foods: Review article. Journal of Pharmaceutical and Sciences, 2023, 6(2): 586-591. https://doi.org/10.36490/journal-jps.com.v6i2.46
Tang T., Zhang R., Chang C., Li J., Gu L., Yang Y., Su Y. The effects of polyphenols on texture and flavor of egg yolk: A molecular docking study. Foods, 2025, 14(2): 295. https://doi.org/10.3390/foods14020295
Tsurunaga Y., Ishigaki M., Takahashi T., Arima S., Kumagai S., Tsujii Y., Koyama S. Effect of Addition of Tannin Extract from Underutilized Resources on Allergenic Proteins , Color and Textural Properties of Egg White Gels. International Journal of Molecular Sciences, 2024, 25(7): 4124. https://doi.org/10.3390/ijms25074124
Wulandari Z., Arief I.I. Review: tepung telur ayam: nilai gizi, sifat fungsional dan manfaat. Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 2022, 10(2): 62-68. https://doi.org/10.29244/jipthp.10.2.62-68 [in Indonesian]
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How to Cite
SOFYAN, Aan et al.
Physicochemical and microbiological characteristics of pindang eggs with variations in tannin sources from different leaf extracts.
Food Science and Applied Biotechnology, [S.l.], v. 8, n. 2, p. 193-201, oct. 2025.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/507>. Date accessed: 15 may 2026.
doi: https://doi.org/10.30721/fsab2025.v8.i2.507.