The Effect of Variations of Red Bricks, Sand, Sawdust, and Green Tea (Camellia sinensis) Media on the Fat Content of Salted Egg Yolks

Salting is done to extend the shelf life of duck eggs. A variety media can be used for salting eggs, including a mixture salt, sand, red brick, sawdust, and brewed tea. Salted eggs are popular among general public, but they contain lot fat, which, if consumed in excess, cause blood vessel blockage (atherosclerosis). Green tea plant that has many benefits, one which it help people lose weight. Duck were ripened 12 days with different ingredients this study. Red bricks, green materials used. This study aimed determine fat content salted egg yolks using Soxhlet extraction method, as well color, aroma (smell), taste The data analyzed One-Way ANOVA results revealed variations had significant effect on yolks. showed changes without treatment 36.28 percent, (sand, sawdust); B 1 (media added tea); 2 tea), contents 35.22%; 32.86%, 30.49%. Mixed affects yolks, from 36.50% 32.86%