Water Hyacinth Utilization: A New Perspective on the Smoke-salted Duck Egg Process in Three Different Blended Fuels

Abstract

Smoke-salted duck eggs (SDEs) one of Indonesia's most well-known egg food preservation methods. It not only increases the shelf life of smoked-salted duck eggs, but it also imparts a distinguishable flavor and taste to them. The SDEs process requires a boiling/steaming process that requires fuel for about 30% of the total energy required. The water content in water hyacinth is around 90%, which provides an opportunity to be used as a fuel that eliminates the boiling/steaming process. The water hyacinth (Eichhornia Crassipes) has never been used to produce SDEs as an alternative energy source. The dry bulb's temperature was kept below 95 o C. The relative humidity was managed to keep above 40% for the first two hours and 30% for the next six hours for the three different blended fuels (TDBF) methods for smokesalted duck eggs. The TDBF smoking method has significantly benefited from water hyacinth in the smoked salted duck egg process. The high water content of water hyacinth is advantageous so that the boiling/steaming process is successfully eliminated. The smoke-salted duck eggs processed using the TDBF smoked method had an egg maturity of more than 60% after 1.5 - 2 hours and around 100% after 3 -6 hours

Keywords

• dry and wet bulb temperatures, dry and wet bulb temperatures, egg maturity, smoke-salted duck eggs, three different blended fuels, water hyacinth.