STUDI PENAMBAHAN LIMBAH TEH HIJAU (Camelia sinensis) TERHADAP PENURUNAN KADAR LEMAK DAN WARNA KUNING TELUR ASIN

The Duck produces eggs with high nutrition because of this to prevent damage to duck eggs then do the salting method with the addition of green tea waste to add flavor. The purpose of this research was to know the reduction of fat content and brightness of salted egg yolks with the addition of green tea waste. This research was started on 20 March 2021 until 25 April 2021. The place of research is in Farm Nutrition Laboratory at the Campus 3 University of Muhammadiyah Malang. The theory used which was salted egg observation. The tools used which were water soxhlet and salted egg yolks gauge used color chart. As for the observed variables were the fat content of salted eggs and the color of salted egg yolks. The method used is the analytical method and qualitative descriptive at salted duck eggs which are processed using green tea waste. The techniques of data collection are through laboratory analysis, observation, documentation, and literature review. The research result showed that fat content had a reduction in treatment P1 (150 grams) which was 30.46 because polyphenol content was binding the fat in salted eggs, so that the fat content of salted eggs will be reduced because some of it is bound in the media. Salted egg yolks coloring has brightness on P0 treatment without green tea waste with a score of 14 showing that green tea waste does not affect salted egg yolks color. The conclusion showed that green tea waste had an effect on reducing the fat content of salted eggs but had no effect on the color of salted egg yolks