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Eggs are livestock products that contain complete nutrition but are easily damaged and have a short shelf-life. One way to anticipate the decrease in egg quality was the preservation technology. Preservation is carried out by using natural maceration materials in the form of tannins which can be obtained from mangrove (Rhizophora mucronata) fruits. The purpose of this study was to determine the interior quality of eggs that had undergone a maceration process by using mangrove fruit extracts with different storage times. The study was conducted experimentally using a completely randomized design (CRD) with four treatments and three replications each. The tested treatment was the maceration process with an extract of mangrove fruit level by 30#x0025; with storage time treatments of 7, 14, 21, and 28 days. The study parameters to determine the quality of the egg interior were by measuring the index value of yolk, albumen index, yolk pH value, and albumen pH value. The results showed that the storage time treatment had a very significant effect (P#x003C;0.01) on the yolk index and albumen index, but the storage time treatment had no significant effect (P#x003E;0.05) on the pH value of albumen and yolk pH. The use of mangrove fruit extract levels of as much as 30#x0025; could still maintain the quality of chicken eggs consumed during 28 days of storage. [ABSTRACT FROM AUTHOR]

Milk is sensitive to deterioration and has a short shelf life due to the rapid growth of microbes in milk. Milk should be stored at a low temperature for 5#x2013;6 days, beyond which time the bacteria population will rapidly grow, and toxins will be created. This study aimed to determine the total bacteria in pasteurized milk after storing it with sappan wood. This study used a Full Random Design with three replicates at 4#x00B0;C with 0, 3, 6, and 9 days storage. The total quantity of microorganisms had a substantial effect on the shelf life of pasteurized milk. Total bacteria were 2.20 (log CFU/mL), 2.99 (log CFU/mL), 2.63 (log CFU/mL), and 1.67 (log CFU/mL) at storage times of 0, 3, 6, and 9 days, respectively. This investigation showed that after 9 days of storage, the consistency is close to liquid, and the quantity of bacteria is reduced. [ABSTRACT FROM AUTHOR]