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Antioxidant Activity and Organoleptic Quality of Salted Eggs with Pandan Leaves Addition

Hasanuddin Journal of Animal Science (HAJAS) · Vol. 6 No. 1 (2024) · pp. 47–59

DOI
10.20956/hajas.v6i1.30690
ISSN
2621-9190, 2621-9182
Published
2024-07-20
Publisher
Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia
Language
en
License
creativecommons.org/licenses/by-nc/4.0

Abstract

This study aimed to evaluate the antioxidant activity and organoleptic quality of salted eggs enhanced with varying concentrations of pandan (Pandanus amaryllifolius) leaf extract. A Completely Randomized Design (CRD) was employed with four treatment levels (0%, 15%, 30%, and 45%) and three replications. Antioxidant activity was determined using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, while organoleptic properties were assessed using a standardized Likert scale. The addition of pandan leaves had a highly significant effect (P<0.01) on antioxidant activity and a significant effect (P<0.05) on IC₅₀ values. All treatments exhibited strong antioxidant capacity, with IC₅₀ values below 50 ppm. The 15% pandan leaf treatment yielded the most desirable color, texture, taste, and overall acceptance, while 45% addition produced the most favorable aroma. The findings demonstrate that pandan leaves can serve as a natural antioxidant source and sensory enhancer in animal-derived products. This research provides important evidence that using tropical herbal additives such as pandan leaves can enhance the functional quality of traditional poultry products, contributing to innovation and sustainability in livestock-based food processing. Keywords: Salted egg, pandan leaves, organoleptic quality, antioxidant activity

Collaboration network of the authors

22 authors · 52 co-authorship links

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  • Universitas Islam Negeri Alauddin Makassar
  • Hasanuddin University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Hikmah HikmahAffiliation unknown3
Hikmah M. AliAffiliation unknown2
Kartina KartinaAffiliation unknown2
Fatma MaruddinAffiliation unknown1
Andi Dharmawan WicaksonoAffiliation unknown1
Herry SonjayaAffiliation unknown1
Sudirman BacoAffiliation unknown1
Nurul AminAffiliation unknown1
Aslina AsnawiAffiliation unknown1
Nur Atikah HandayaniAffiliation unknown1
Muhammad Irfan SaidAffiliation unknown1
Riskayanti RiskayantiAffiliation unknown1
Ratmawati MalakaAffiliation unknown1
Siti NurjannahUniversitas Islam Negeri Alauddin Makassar1
Daryatmo DaryatmoHasanuddin University1
Djoni Prawira RahardjaAffiliation unknown1
Kusumandari Indah PrahestiAffiliation unknown1
Muhammad Rachman HakimAffiliation unknown1
Veronica Sri LestariAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/hajas/oai, first harvested 2 Nov 2026, last seen 2 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en">Antioxidant Activity and Organoleptic Quality of Salted Eggs with Pandan Leaves Addition</dc:title>
	<dc:creator xml:lang="en">Khatima, Khatima</dc:creator>
	<dc:creator xml:lang="en">Nahariah, Nahariah</dc:creator>
	<dc:creator xml:lang="en">Pakiding, Wempie</dc:creator>
	<dc:description xml:lang="en">This study aimed to evaluate the antioxidant activity and organoleptic quality of salted eggs enhanced with varying concentrations of pandan (Pandanus amaryllifolius) leaf extract. A Completely Randomized Design (CRD) was employed with four treatment levels (0%, 15%, 30%, and 45%) and three replications. Antioxidant activity was determined using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, while organoleptic properties were assessed using a standardized Likert scale. The addition of pandan leaves had a highly significant effect (P&amp;lt;0.01) on antioxidant activity and a significant effect (P&amp;lt;0.05) on IC₅₀ values. All treatments exhibited strong antioxidant capacity, with IC₅₀ values below 50 ppm. The 15% pandan leaf treatment yielded the most desirable color, texture, taste, and overall acceptance, while 45% addition produced the most favorable aroma. The findings demonstrate that pandan leaves can serve as a natural antioxidant source and sensory enhancer in animal-derived products. This research provides important evidence that using tropical herbal additives such as pandan leaves can enhance the functional quality of traditional poultry products, contributing to innovation and sustainability in livestock-based food processing.
Keywords: Salted egg, pandan leaves, organoleptic quality, antioxidant activity</dc:description>
	<dc:publisher xml:lang="en">Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia</dc:publisher>
	<dc:date>2024-07-20</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/hajas/article/view/30690</dc:identifier>
	<dc:identifier>10.20956/hajas.v6i1.30690</dc:identifier>
	<dc:source xml:lang="en">Hasanuddin Journal of Animal Science (HAJAS); Vol. 6 No. 1 (2024); 47-59</dc:source>
	<dc:source>2621-9190</dc:source>
	<dc:source>2621-9182</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/hajas/article/view/30690/13634</dc:relation>
	<dc:rights xml:lang="en">http://creativecommons.org/licenses/by-nc/4.0</dc:rights>
</oai_dc:dc>