Quality test weight and pH of duck eggs using level treatment of melinjo leaves extract (Gnetum Gnemon Linn) and storage time

Abstract Eggs are a rich source of animal protein, such as vitamins A, B, E, D, niacin and riboflavin, carbohydrates, calcium, phosphorus, fat calories. Apart from having high nutrients, low prices easy processing, eggs livestock product that is easily damaged. Efforts to overcome the damage, it necessary carry out preservation. Preservation can be done by soaking, dry wet methods, covering skin with preservatives storing in cold room. Soaking fresh soaking various solutions lime water, brine solution filtrate or vegetable tannins containing tannins. The results proximate analysis melinjo leaves contain tannin concentration 4.55% which expected one This study used 176 duck using completely randomized design (CRD) 4 x factorial pattern each 3 replications, consisting 2 factors. first factor was level extract (0%, 30%, 40% 50%) second length storage (1 day, 14 days, 21 days 28 days). showed s emakin long time, value depreciation egg weight pH increased. use leaf preservative starting 30%.