Salted egg agroindustry in Brebes during the covid-19 pandemic

Abstract

This study aims to describe changes in the agro-industrial activities of salted eggs in Brebes Regency during the Covid-19 pandemic, both in marketing and agro-industrial processes. This research was conducted from January to April 2021. A total of 135 active salted egg agroindustries located in 12 sub-districts of 17 subdistricts in Brebes Regency were applied in this study. The research sample was 50 industries determined by purposive random sampling, namely districts with the most significant number of salted egg agroindustries (Brebes, Bulakamba, and Warnasari Regencies). Respondents are the owners of salted egg agroindustries who were selected as samples. Primary data (marketing distribution of salted eggs and salted egg processing technology) were collected by interview using a questionnaire and observation. Secondary data were collected by recording related documents from the government and the Central Bureau of Statistics of Brebes Regency. Data on the distribution of egg processing technology was analyzed descriptively. During the Covid-19 pandemic, producers had difficulty obtaining raw materials during a pandemic which triggered a 59% decline in salted egg production followed by a decrease in demand. Changes in salting salted eggs did not occur during the Covid-19 pandemic despite a decline in production. Salted egg producers do not reduce the quality of the salting method. As many as 30% of salted egg producers produce a combination of original, grilled, and baked flavors.

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“…Telur direndam dalam pasta ini, memungkinkan garam dan bahanbahan lain meresap ke dalam telur. Hal ini memberikan rasa dan karakteristik tambahan pada telur asin (Hasdar & Windyasmara, 2022). Pembalutan dengan pasta penggaraman melibatkan pembuatan pasta khusus yang terdiri dari garam dan bahan-bahan lain yang diinginkan.…”

Studi Perbandingan Kualitas Organoleptik Telur Puyuh Direbus Dengan Larutan Garam 5%)

“…Pasta ini terdiri dari bata merah yang telah dihaluskan, abu, garam, dan air bersih. Fungsi pasta ini adalah menyerap air dari telur puyuh dan menggantinya dengan garam sehingga menghambat pertumbuhan mikroba penyebab busuk (Hasdar dan Windyasmara, 2022). Metode pasta memiliki beberapa kelebihan, yaitu: (1) memberikan rasa gurih dan tekstur masir pada telur puyuh asin yang disukai oleh konsumen, (2) menghambat pertumbuhan mikroba penyebab busuk pada telur puyuh asin dengan cara menyerap air dari telur dan menggantinya dengan garam (Wulandari, 2004), (3) memberikan warna merah yang menarik pada putih telur puyuh asin akibat reaksi kimia antara bata merah dan protein telur, dan (4) merupakan metode tradisional yang mudah dan murah untuk dilakukan karena bahan-bahannya mudah didapatkan (Ekpo dkk., 2022).…”