The report of Utilization of coal and salt for the process

of making salted egg bacteria and reducing its population

Arranged by group 1 :

1. April Fadhilah A
2. Dhini Rahmawati
3. Ghesya Nur Rahmah
4. Winda Sri Mulyani

Accounting Majour

State Vocational High School 2 Padang

Academic Year 2022/2023

 TABLE OF CONTENT

CHAPTER I Introduction................................................................................................................

A. Background of problem...............................................................................................

B. Identification of problem.............................................................................................

CHAPTER II Discussion.................................................................................................................

A. Place and Time............................................................................................................

B. Participant....................................................................................................................

C. Activities......................................................................................................................

CHAPTER III Conclusition............................................................................................................

A. Conclustion.................................................................................................................

B. Suggestion..................................................................................................................

References....................................................................................................................................

CHAPTER I
INTRODUCTION
A.Background Of Problem

Eggs are one of the poultry products that have Complete nutritional content, namely

carbohydrates, fats, proteins, minerals and vitamin. Eggs that are widely consumed are duck

eggs, chicken eggs and quail eggs. In Indonesia, the number of eggs available is very large,

namely of 1,378 tons, but in reality they are rotten eggs before use or consumption due to

lack of shelf lifethose eggs. One way to solve the problem of decay eggs, namely by making

salted eggs.

Salted egg is a warehouse technology that is in great demand more or less. Most of the

salted eggs are made from duck eggs. This problem because duck eggs have large pores so

they are good for salted eggs. By salting duck eggs it becomes less fishy and longer egg

shelf life. The longer the salting time the longer the shelf life of the eggs.

Salted eggs can be made by soaking using media salt. Salt media is a mixture of salt,

brick powder red, a little lime and water. Salt functions as a creator of salty taste as a

preservative because salt is able to absorb as well as water from in eggs. Salt will enter the

egg through the pores of the egg shell to the white, then to the yolk. Salt will attract water

contains eggs. Salt also contains chlorine ions which act as inhibition of bacterial growth in

eggs causing eggs become durable because the bacteria contained in the egg die.

Duck eggs can be made into salted eggs with various media – kinds include red brick

dust, coconut frond ash and mud ricefield. The media that is often used to make salted eggs

is powder red bricks and coconut frond ash, rice field mud is lacking useful in making salted

Meggs.

Based on research conducted by Ruriyawati Listyorini in 2010, the eggs were salted

with red brick powder can eliminate the fishy smell and extend the shelf life of eggs,

because salting can suppress the growth of microorganisms in the egg thereby suppressing

the occurrence of decay.

 Based on the results of BPTP research (Center for the Assessment of Technology

Agriculture) East Kalimantan in 2011 shows that the material for the best salted egg making

is red brick because red brick powder does not contain many bacteria because it undergoes

a combustion process. So far no one has done that research on making salted eggs using

rice sludge.In this study the authors tried to use coal and salt for the process of making

salted eggs, to reduce the population of bacteria.

B. Identification of problem

Based on the background above, we can conclude the formulation of the problem as

follows :

1). Extends the shelf life of eggs to reduce spoiled eggs before use or consumption

2). reduce the level of saltiness contained in duck eggs

3). Inhibits the growth of bacteria in eggs with chlorine ions in salt

C.Purpose

Following are the aims of our research :

1. To get grades in english subjects

2. know the process of making salted eggs

3. Knowing the purpose of salting eggs besides getting rid of the fishy taste and can be

stored for a long time

CHAPTER II
DISCUSSION
A.Place And Time

The study we discussed was about the Analysis of Utilization of Bricks and Salt for the

Process of Making Salted Eggs and Reducing Bacterial Populations in it in Descriptive Texts

by class XII students of SMK N 2 Padang. The research took place in Padang, West Sumatra.

The research location is at Dhini's house which is located at Durian Tarung RT 01/RW 07

No.36 Kel. Pasar Ambacang, Kec. Kuranji. The research has been conducted since January 6,

2023 until all data has been collected.

B.Participant

The materials needed are:

1. Good quality duck eggs 4 points

2. Red bricks 2 sticks

3. Kitchen salt 220 grams

4. Clean water sufficiently

The tools needed are:

1. bucket

2. spoon

C.Activities

The steps taken are:

1. Choose eggs that are of good quality/not cracked or rotten

We bought 5 duck eggs directly from the breeder, we chose the eggs by looking at the

bright blue and clean eggshells.

2. Wash the eggs thoroughly then dry

Wash the eggs one by one with clean water, then dry the eggs with a cloth.

3. Grind the red bricks until smooth

we use red bricks taken from the material of the house being built. after we select the
 next step we grind the red bricks with stones.

4. Put the red brick mixture into the bucket and mix the salt in the same ratio (1:1)

After the bricks are refined, place the bricks into a plastic bucket then mix it with 1 small

pack of salt in the same ratio.

5. Add a little water to the dough and stir until it becomes a paste

Add enough water little by little into the bricks that have been mixed with the salt earlier,

stir well. if you feel that there is not enough water, add it little by little until the bricks form a

paste.
6. Put the eggs into the bucket containing the red brick mixture and refill the mixture then

compact it

After the bricks have been mixed until they become a definite dough, make a hole in

them to put the eggs. After the eggs are put into the stone mixture, cover it with the remaining

brick mixture and compact it.

7. Save and wait about 5 days

Store the eggs that have been piled up in the dance brick dough in a closed place, let

stand for about 5 days or depending on the desired level of saltiness.

8. After that, clean the eggs from the rest of the brick mixture and boil the eggs until cooked

After letting it sit, remove the eggs from the mixture and wash the eggs thoroughly, then

put the eggs in the pan and boil the eggs until cooked over medium heat.
9. Eggs ready to serve

CHAPTER III

Conclustion

A.Conclusition
 The eggs are a farm product and a source of animal proteins that are delicious, easily

digested, and nutritious, as well as the many nutritional value contained in the eggs are

proteins, fats, and vitamins, as well as minerals, which are easily perishable. Thus, the egg

needs to be preserved in various ways, one of which by being salted.

B.Suggestion

1. In practical activities, students should be more careful when carrying and placing eggs so

they don't break or crack.

2. Preferably in practical activities, pay more attention to the dosage and the manufacturing

process so that the results are good

3. Preferably in practical activities, pay more attention to the condition of the ingredients,

especially eggs.

4. Give more attention so that the reduction of bacteria in salted eggs is maximized

5. Salted eggs are not recommended to be consumed in large quantities