Physicochemical and microbiological characteristics of pindang eggs with variations in tannin sources from different leaf extracts

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.