THE EFFECT OF DEER OIL SUPLEMENTATION ON THE QUALITY OF SALTED EGG

The process of preserving duck eggs is generally salted eggs, with a distinctive taste that is salty, but with a touch of technology and innovation, salted eggs can be enjoyed with a variety of flavors including deer salted eggs. This salted egg is expected to be a typical Merauke product produced from ducks and deer. But so far there is no known nutrient content of salted eggs supplemented with deer fat oil and bacterial contamination. Therefore the purpose of this study was to determine the quality of nutrients, microbial contamination and cholesterol in deer salted eggs. The study was conducted at the Musamus University and BBIA Bogor livestock laboratory. The results showed that the nutritional value of deer salted eggs was in line with the Indonesian National Standard of Protein 14.5%, 15.3% fat, carbohydrate 3.46%, phosphorus 206 mg, cholesterol 242 mg, and Negative Salmonella SP. Fat oil extract and venison in salted eggs can increase the content of unsaturated fatty acids such as oleic, linoleic and linolenic.