METODE PENGAWETAN TELUR ITIK ALABIO DENGAN TEKNIK PENGGARAMAN SEBAGAI PRODUK UNGGULAN DAERAHKALIMANTAN SELATAN

Abstract

This study aims to evaluate the effectiveness of the wet salting method using a brine solution on the quality, shelf life, and economic value of Alabio duck eggs (Anas platyrhynchos domesticus). This study employed a literature review approach by synthesizing data from experimental studies, physicochemical analyses, organoleptic evaluations, and regional livestock production reports. The results indicate that immersion in a brine solution containing 350 g NaCl per liter of water for 10–14 days enabled uniform salt diffusion and produced a preferred granular and oily yolk texture. This process reduced egg moisture content to 60–65%, increased salt content to 2.0–2.5%, and extended shelf life from 7–10 days to up to 30 days at room temperature. Economically, the wet salting method increased the selling price of Alabio duck eggs by approximately twofold compared to fresh eggs, with relatively low production costs and simple processing, indicating strong potential for application at the UMKM scale in South Kalimantan.