Effect of cocoa pulp as a coating for fresh eggs in terms of physical and chemical qualities during storage period

Abstract Eggs as a source of animal protein have high nutritional content and since they are categorized fresh food, eggs easily got damaged. Preservation technology is needed to maintain the quality during storage in order ensure safe consumption. This study aimed at determining effect cocoa pulp coating for terms physical chemical qualities storage. The used completely randomized design experiment with 5 treatments 4 replications. were without (P0), concentration 97.5% (P1); 95% (P2); 92.5% (P3); 90% (P4). variables observed weight loss, specific gravity, pH, water, ash fat content. data obtained analyzed using analysis variance continued Honest Significant Difference Test. results showed that different concentrations did not give significant difference (P>0.05) on content; gave (P<0.05) pH very (P<0.01) loss moisture average (g) P0, P1, P2, P3, P4 9.187; 1.828; 0.346; 0.4255 0.234 respectively. Egg gravity 1.024; 1.038; 1.049; 1.045 1.061. 8.282; 7.547; 7.692; 7.742 7.457. Moisture (%) 70.791; 72.341; 74.309; 76.020 76.245. Ash 0.841; 0.754; 0.836; 0.844 0.833. Fat 9.551; 8.196; 8.658; 8.540 7.988.