Business Opportunities to Use Cured Egg Yolk Processed Products

Eggs are a leading commodity source of animal protein food. Besides the relatively affordable price for all levels of society, eggs play an important role as nutritional capsules in improving nutrition.

However, advances in poultry technology have had an impact on the availability and production of abundant eggs. Therefore, starting from the food industry, hospitals, restaurants, to hotels, they are creative in making eggs to be processed into processed products. 

Responding to this, a lecturer at the Faculty of Animal Science Universitas Brawijaya (Fapet UB) who is interested in Animal Products Technology provides education to the public about proper and proper egg preservation and processing through online training, Monday (8/11/2021). The activity with the theme “Development ofProcessed Products Cured Egg Yolk through Hurdles Technologyin Efforts to Strengthen Entrepreneurs” was attended by the Livestock Service Office of Malang City, the Livestock Service Office of Madiun Regency, the Ministry of Agriculture, Fapet alumni, and undergraduate students from and outside UB.

The resource persons presented were Dr. Herly Evanuarini, S.Pt., MP., conveyed about Introduction to Egg Technology and Dr. Ir. Imam Thohari, MP., IPM., ASEAN.Eng discussed the Making of Cured Egg Yolk.

 According to Dr. Herly, one of the processed egg products that is currently being developed is cured egg yolk. That is one method of preserving and processing eggs without shells using thetechnique hurdle (salting and drying). In contrast to salted eggs, which are salted with their shells, in cured eggyolk yolks, only theis salted.

The advantage of this product is that it has a longer shelf life. In terms of taste, it is similar to cheese so that it can be used as a topping or garnish on various foods, such as a companion to bread, pasta, salads, and spaghetti. .

Meanwhile Dr. Imam Thohari explained the process of making cured egg yolks which was short, easy, and practical. The first method of salting is carried out for 24 hours or more in a salt mixture and stored in a cold room. Furthermore, drying using an oven to remove water which produces osmotic pressure. Namely the pressure needed to stop osmosis, thus affecting the salty taste.

“Processing eggs into cured egg yolk is an opportunity in developing and strengthening entrepreneurship in programs to achieve food security. This is because this processing utilizes a hurdle technologicalthat is cheap and easy to apply on a small scale to an industrial scale,” said Imam (dta)