The purpose of this study was to determine the effect of liquid smoke by the
method of immersion in making salted eggs on shelf life.
This research uses ASLT (Accelerated Shelf - Life Testing) is the Arrhenius
method to salted egg products that use the addition of liquid smoke coconut shell
as much as 5 % and gained control with a shelf life of egg storage at a
temperature of 25
o
C is 22 days .
Methods Research consists of : (1) Determination of the shelf life of salted
egg without the addition of liquid smoke, (2) the calculation of H
2
S content in
eggs that have been rejected panelist at the age of 22 days, (3) Preparation of
salted egg with the addition of liquid smoke grade 1 and grade 2 and, (4)
Determination of the shelf life of salted egg with the addition of liquid smoke
grade 1 and grade 2 based on the organoleptic and quantitative test H
2
S.
Research using the Arrhenius method Based on the obtained results that
estimate the shelf life of salted egg with the addition of liquid smoke grade 1 and
grade 2 that the liquid smoke more grade 2 can extend the shelf life of salted egg
compared with liquid smoke grade 1. Age store salted egg with the addition of
liquid smoke grade 1 33.11 a day temperature of 25
o
C , 30
o
C temperature of 29.5
days, 26.2 days and 35
o
C , while the shelf life of salted egg with the addition of
liquid smoke temperature 25
o
C grade 2 35.48 days, 31.78 days 30
o
C, and 35
o
C
28.83 days
