Effect of pickling process by using rosella powder-tea proportion on pidan yolk color, proximate value, pH, and vitamin A content

Abstract

Pidan (fermented salted eggs) is preservation method using alkaline and tea-based pickling solutions to extend the egg shelf life and develop unique sensory properties. Nutritional facts showed that pidan has benefit for eyes health due to its vitamin A content. This study aimed to get more insight the effect of rosella powder–tea (RP-T) proportion in the pickling process toward yolk color, proximate value, pH, and Vitamin A content of the Pidan. Samples are made by soaking a number of duck eggs for 40 days into the pickling solution containing various percentages (0,25,50, 75, and 100) of roselle powder toward tea portion. The results showed the proportion of RP-T significantly influenced the pidan yolk color, proximate value, and vitamin A content.  Single portion of tea or roselle treatment showed a similar lightness on the pidan yolk, while various proportion RP-T reduced the lightness (P < 0.05). The presence of roselle decreased the redness and yellowness yolk (P < 0.05). There was no effect of RP-T proportion to proximate value except protein content that was getting higher caused by roselle presence (P < 0.05).  The Optimum level of pidan vitamin A was reached by 75% roselle (P < 0.05). These findings highlight the potential of roselle as a functional ingredient in pidan production, supporting the development of nutritionally enriched traditional foods