Effect of cocoa pulp as a coating for fresh eggs in terms of physical and chemical qualities during storage period

Eggs as a source of animal protein have a high nutritional content and since they are categorized as a fresh food, eggs are easily got damaged. Preservation technology is needed to maintain the quality of fresh eggs during storage in order to ensure safe consumption. This study aimed at determining the effect of cocoa pulp as a coating for fresh eggs in terms of physical and chemical qualities during storage. The study used a completely randomized design experiment with 5 treatments and 4 replications. The treatments were without cocoa pulp coating (P0), cocoa pulp coating with a concentration of 97.5% (P1); 95% (P2); 92.5% (P3); and 90% (P4). The variables observed were weight loss, specific gravity, pH, water, ash and fat content. The data obtained were analyzed using analysis of variance continued with the Honest Significant Difference Test. The results showed that different concentrations of cocoa pulp did not give a significant difference (P>0.05) on specific gravity, ash and fat content; gave a significant difference (P<0.05) on pH and gave a very significant difference (P<0.01) on weight loss and moisture content. The average weight loss (g) in treatments P0, P1, P2, P3, and P4 were 9.187; 1.828; 0.346; 0.4255 and 0.234 respectively. Egg content specific gravity 1.024; 1.038; 1.049; 1.045 and 1.061. pH 8.282; 7.547; 7.692; 7.742 and 7.457. Moisture content (%) 70.791; 72.341; 74.309; 76.020 and 76.245. Ash content (%) 0.841; 0.754; 0.836; 0.844 and 0.833. Fat content (%) 9.551; 8.196; 8.658; 8.540 and 7.988.


Introduction
Eggs have been an important part of the human diet since ancient times.Judging from the nutritional composition, eggs are a complete source of macro and micro nutrients.The nutritional composition of chicken eggs includes 75.8% water, 12.6% protein, 9.9% fat, 1.7% vitamins, minerals and carbohydrates in small amounts [1].Eggs are also one of the best sources for micronutrients such as essential amino acids, vitamins and minerals.
Eggs are categorized in a group of foods that are highly perishable and easily lose in quality if they are not stored using proper methods [2] Naturally, on the surface of the eggshell there is a cuticle layer which functions to cover the pores of the eggshell so that it can prevent the entry of microbes and loss of moisture content.However, this cuticle layer is easily removed when the egg goes through a washing procedure which is often necessary to ensure cleanliness and prevent contamination [3] Egg preservation is generally grouped into 2 based on the mechanism: (1) inactivating microorganisms on the shell surface with various treatments such as the use of ozone, ultrasonic and vacuum packaging; (2) closing the pores of the shell with a coating that functions as a protector against 1230 (2023) 012156 IOP Publishing doi:10.1088/1755-1315/1230/1/012156 2 water vapor, gases and microorganisms.The most studied coating materials are oils, proteins and biopolymers [4].
Biopolymer is a basic ingredient for edible films that has attracted much attention from the scientific world because of its biodegradable nature and its potential use in the food industry [5] Among the biopolymers used in edible films and coatings, polysaccharides are often used to form structural matrices either alone or in combination with other natural materials [6] Polysaccharides are often used in the food and pharmaceutical industries because they have a variety of functional properties that are used to create structures with easily duplicated physical properties [7].Polysaccharides are the main component of biomass, making them the most abundant source of biopolymers in nature.Approximately 90% of the dry weight of plant cell walls consists of polysaccharides pectin, cellulose and hemicellulose [8] By-products from industrial plants are one source of biomass which is often considered unwanted waste but has the potential to benefit from the ratio of the functional properties of the biopolymers contained to the low price of materials.Cocoa is an important industrial crop especially in developing countries which are the main producers of cocoa beans in the world, including Indonesia.Large amounts of by-products are produced during the process of separating the cocoa beans from the cocoa pods [9].This large amount of biomass is usually considered as waste and is left scattered on the ground or burned by farmers.
Cocoa pulp is one of the by-products of cocoa bean processing which is rich in polysaccharides and other compounds that can be used as edible film or coating materials.Soares [10] reported from various research results that 100 g of dry weight of cocoa pulp contains 20.80-57.50g of cellulose; 7.00-17.00g hemicellulose; 12.00-14.60g lignin; 0.57-1.50g pectin; 0.41-5.56g protein and 1.91-3.54g fat.
Research by Davalos-Saucedo et al [11] showed that the protein-pectin coating material which is bound with the help of transglutaminase enzymes can increase the shelf life of eggs.The use of cocoa pulp as a material for egg coating has not been widely reported.Cocoa pulp has also not been widely used and is easy to obtain in West Papua, especially in Manokwari and South Manokwari Regencies, which are the main producers of cocoa beans.
In this study, fresh eggs were coated with cocoa pulp to observe the effect on several quality parameters such as specific gravity, weight loss, pH, moisture content, ash content, and fat content after 35 days of storage under room conditions.All observations of eggs coated with cocoa pulp were compared to eggs without cocoa pulp coating.

Time and location
The research was conducted for 1.5 months from May-June 2022.The research location is in the testing laboratory of West Papua Assessment Institute of Agricultural Technology, in Manokwari West Papua.

Research design
The study was conducted in a laboratory experiment using a completely randomized design (CRD) with 5 treatments and 4 replications.The treatments tested consisted of, without cocoa pulp coating (P0), with 97.5% cocoa pulp coating (P1); with cocoa pulp coating 95% (P2); with cocoa pulp coating 92.5% (P3); and with 90% cocoa pulp coating (P4).Parameters of egg quality observed were specific gravity of egg content, weight loss, pH, moisture content, ash content and fat content.

Research implementation
Sample preparation was carried out by preparing fresh local Manokwari chicken eggs aged 1 day weighing 60-70gr.Coatings made from cocoa pulp were prepared by making a solution of mixed pure cocoa pulp and aquadest with a volume ratio of cocoa pulp: aquadest P1 (97.5 : 2.5), P2 (95 : 5), P3 (92.5 : 7.5) and P4 (90 : 10).[12] The specific gravity of the contents of the egg was measured by placing the egg content into a measuring glass of known weight.Weigh the weight (w) and measure the volume (v) of the homogeneous mixture of egg whites and yolks.Specific gravity is calculated as follows: Specific gravity= w v 2.6.Weight loss measurement [13] Weight loss was measured by weighing all eggs from each treatment on the day before storage (w0) and after storage (w1).Loss of weight is calculated as follows:

pH measurement [14]
The pH value of the eggs was measured using a digital laboratory benchtop pH meter.Samples were prepared by putting egg whites and yolks into a beaker glass and then stirring until homogeneous.Prior to measurement, the pH meter was calibrated using a standard buffer solution of pH 4, 7 and 10.The pH measurement is carried out by immersing the electrode in the sample and the reading on the screen is recorded if it does not change significantly for more than 5 seconds.The electrode is rinsed with aquadest every time a measurement is taken.
2.8.Moisture content measurement [15], [16] [17] Heat a clean weighing bottle in an oven at 105 ℃ for 1 hour and then cool in a desiccator for 20 minutes then weigh and record the weight (w0).Weigh 1 gram of sample (s) in a weighing bottle of known weight and then dry it in an oven at 105 ℃ for 24 hours.Cool the weighing bottle with the sample in the desiccator for 20 minutes then weigh and record the weight.Put the weighing bottle with the sample back in the oven at 105 ℃ for 1 hour and cool again in the desiccator for 20 minutes, then weigh and record the weight again.Repeat heating in the oven, cooling and weighing until a constant weight (w1) is obtained where the difference in successive weighing is less than 0.0002 g.The moisture content is calculated as follows: Moisture content (%)= [(w0+s)-w1] s ×100 2.9.Ash content measurement [15], [16] [17] Heat crucibles in in a 550 ℃ muffle furnace for 24 hours.Cool in a desiccator for 30 minutes then weigh and record the weight (w0).Weigh 3g sample (s) in the crucibles of previously known weight.Place the crucibles with samples in muffle furnace at 550 ℃ for 24 hours.Turn off the muffle furnace and allow it to cool.Remove the crucibles from the muffle furnace and place into a desiccator to cool for 30 minutes then weigh and record the weight.Place the crucibles into an oven at 105 ℃ for 1 hour then cool in a desiccator for 20 minutes then weigh and record the weight.Repeat heating in the oven, cooling and weighing until a constant weight (w1) is obtained where the difference in successive weighing is less than 0.0002 g.The moisture content is calculated as follows: Ash content (%)= w1-w0 s ×100 4 2.10.Fat content measurement [15], [16] [17] Heat Soxhlet beakers containing boiling stones in an oven at 105⁰ for 1 hour then cool in a desiccator for 20 minutes then weigh and record the weight (w0).Weigh 1 gram of sample (s) on filter paper then wrap it in filter paper and put it in a Soxhlet beaker.Put the solvent into the Soxhlet beaker containing the sample and run the extraction.Heat the beaker containing the extraction results in the oven at 105 ℃ for 24 hours.Cool in a desiccator for 20 minutes then weigh and record the weight.Place it back into the oven at 105⁰ for 1 hour then cooled in a desiccator for 20 minutes then weighed and recorded the weight.Repeat heating in the oven, cooling and weighing until a constant weight (w1) is obtained where the difference in successive weighing is less than 0.0002g.The fat content is calculated as follows: Fat content (%)= w0-w1 s ×100

Results
Table 1 shows the results of testing the effect of using cocoa pulp as an egg coating on the physical and chemical quality of eggs during storage in terms of specific gravity of egg content, weight loss, pH, moisture content, ash content and fat content.The results showed that the coating treatment with cocoa pulp at different concentrations had no significant effect (P>0.05) on the specific gravity of the egg contents, ash content and fat content, significant effect (P<0.05) on pH, and very significant effect (P<0.01) on weight loss and moisture content during storage.The treatment followed by the same symbol is not significantly different and vice versa.

Effect of cocoa pulp coating on specific gravity of egg contents
Based on the analysis of variance (table 1), it is known that the coating treatment of cocoa pulp did not have a significant effect (P>0.05) on the physical quality parameters of the specific gravity of the egg contents.
Eggshell condition is one of the egg quality parameters specified in the Indonesian National Standard for Consumption Egg (SNI 3926-2008) [18] as well as in the United States Standards, Grades, and Weight Classes for Shell Eggs, USDA AMS 56, 2000 [19].However, in the two egg standard references, there is no egg specific gravity as a quality factor.Eggshell quality is determined by condition factors which are assessed through observation.In SNI 3926-2008, eggshell quality is determined by shape, fineness, thickness, integrity and cleanliness of the shell.Whereas in USDA AMS 56-2000, it is determined from cleanliness, integrity and shell shape.
Eggshell quality can be measured from egg size, egg specific gravity, shell color, shell strength, changes in shell shape (destructive or non-destructive), shell weight, shell percentage, shell thickness and shell ultrastructure [20].The specific gravity of the egg is closely related to the thickness of the shell.When the specific gravity decreases, the number of cracks generally increases.Egg specific gravity can provide an idea for egg producers about the probability of the eggs cracking during the handling period [21].Determination of shell quality using egg specific gravity measurements is the most commonly used method [22].Measurement of the specific gravity of eggs by means of floatation in a salt solution with certain concentrations is a widely used method because it is fast, practical and inexpensive [13].However, the validity of using egg specific gravity to measure eggshell quality has been questioned by several authors ( [12], [23], [24], [25]).To some extent, egg specific gravity is an indirect indicator of the amount of shell present in relation to the egg size [31].
The specific gravity of the egg content greatly affects the specific gravity of the egg because 90% of egg is composed of the egg contents.The results of a research by Sloan et al [12] showed that increasing the specific gravity of the egg contents had an effect on increasing the specific gravity of the eggs.This increase in egg specific gravity is due to an increase in the specific gravity of the egg contents and does not reflect a change in shell weight.
The application of coatings for eggshell preservation purposes mainly affects the quality of egg by acting as barrier that slows down the release of moisture and carbon dioxide through the eggshell.This slower release of egg contents therefore causes a slower change in specific gravity.This is in line with the results of a study by Sloan et al [12] that showed there was a significant difference in specific gravity of egg content of eggs from different age groups of hens which came from the same variety and the same farm.Eggs from hens aged 21 to 34 weeks had no significant difference in specific gravity but were significantly different from eggs from chickens aged 51 to 69 weeks [12].The specific gravity of the eggs which were not significantly different in this study was thought to be due to all eggs coming from the same aged hens on the same farm.The farm is a small-scale farm in the suburbs of Manokwari which raises only one variety of laying hens totaling less than 50 hens.
It is generally accepted that eggshell quality decreases with increasing age of the hen [26].Wolford and Tanaka [27] in a review reported four studies showing that shell thickness also decreased with increasing age of chickens.Twelve studies showed that egg specific gravity decreased with age of hens.Research by Sloan et al [12] on the specific gravity of the egg content of chickens of various ages showed in table 2.  [26] using a 60 g egg and a 6 g shell.a-b Means with no common superscript differ significantly (P<0.05).

Effect of cocoa pulp coating on weight loss
Egg quality depends, among other factors, on the amount of weight loss.Weight loss and decrease in the quality of the egg contents occur during the egg storage period.Based on the results of the analysis of variance, (table 1) it is known that the coating treatment of cocoa pulp has a very significant effect (P<0.01) on the physical quality parameters of egg weight loss.Treatment P0 (without cocoa pulp coating) experienced the highest weight loss of 9.1878855% after storage and was followed sequentially by treatment with cocoa pulp coating P1>P3>P2>P4.P4 treatment (with 90% cocoa pulp coating) experienced the lowest weight loss of 0.234% after storage The difference in coating concentration of cocoa pulp among treatments with cocoa pulp was not significantly different in the amount of weight loss (P>0.05).Coating eggs with cocoa pulp reduced the amount of weight loss when compared to eggs that were not coated with cocoa pulp.Cocoa pulp coating concentration of 90% (P4) is thought to be the right concentration to form polysaccharide hydrocolloids which function effectively as egg coatings to reduce weight loss optimally.Cocoa pulp coating at this concentration is thought to be able to close the egg pores longer than other treatments.
The movement of carbon dioxide and moisture through the shell determines changes in the quality of the egg contents and the loss in egg weight [3].Changes in the content and structure of egg contents occur immediately after the egg is laid.This process of change is continuous, irreversible and efforts to control various storage conditions can only slow down the rate of deterioration [3] Egg weight loss during storage is mainly due to water evaporation and release of carbon dioxide from the egg white through shell pores or micro-breakages in the shell [28].
The results of research by Biladeau and Keener [28] show that the use of food-grade film coatings from oil, wax and whey protein isolate (WPI) can extend the shelf life of eggs to more than 6 weeks.Of the several egg quality parameters measured in the study, weight loss was expressed as water loss.Coated eggs resulted in lower water loss than the control, suggesting that the food-grade coating would reduce water loss in more porous eggs.Water loss (weight loss) during 12 weeks of storage is shown as a linear slope from highest to lowest in figure 1.The highest weight loss was in the control 0.28g/week, followed by SPI 0.24 g/week, WPI 0.23 g/week, oil 0.03 g/week, wax 0.02 g/week.These results are also in line with the results of research by Dávalos-Saucedo [11] in investigating the effectiveness of coatings made from whey proteinpectin complexes to improve egg quality and minimize the occurrence of cracking and eggshell porosity.The use of whey protein-pectin coating can reduce weight loss when compared to eggs without coating.The linear increase in weight loss during storage at 25 o C for both uncoated and coated eggs observed in this study can be seen in figure 2. Eggs that were not given a coating lost 4.7% ± 0.3% by weight after 15 days of storage at 25 o C while eggs with a coating showed a much lower weight loss of 1.1% ± 0.35%).

Figure 2. Weight loss of uncoated (•) and coated (Δ) samples [11]
The rate of weight loss during egg storage is an important marker of egg quality.Therefore, in the egg industry, the greater the egg weight, the greater the profit.In one FAO publication [29] regarding egg marketing, it was stated that egg weight loss of 2-3% was common and difficult to be observed by consumers.Therefore, control of various storage conditions is very important to maintain quality and extend the shelf life of eggs.Of the various preservation methods, cooling at low temperatures is considered the most important treatment in preserving eggs [1].However, due to various factors, this method may not be widely practiced.Coatings from raw materials that are easy to obtain and inexpensive can be an alternative.The results of this study indicate that cocoa pulp can be used as a coating material that can slow down weight loss.

Effect of cocoa pulp coating on pH
Based on the analysis of variance, (table 1) it is known that the coating treatment of cocoa pulp gave a significant effect (P<0.05) on pH.After 35 days of storage.The difference in the concentration of cocoa pulp coating among treatments with cocoa pulp was not significantly different in the pH value (P>0.05).
The structure of the egg consists of the yolk in the middle, which is surrounded by the white and the membrane inside the shell which is hard and contains a lot of calcium and is porous.Of the three main egg components, egg white makes up about 60% of the total structure, followed by 30% yolk and 10% shell [30].Egg white as a major part of the total volume of the egg is an aqueous solution of various types of globular proteins, transparent with a yellowish color [31].
Egg white consists of 88% water, 11% protein, 1% carbohydrates and a small amount of fat (<1%) [20].In each egg there are thick and thin egg whites, both of which differ in thickness due to differences in the protein content of ovomucin.Thick egg whites that have a gel-like texture contain approximately 4 times more ovomucin than thin egg whites [5].Freshly laid hen eggs have an egg white pH of 7.6-7.9and increases to 9.7 during storage as CO2 dissolved in the egg white diffuses through the shell.[32].
Freshly laid eggs contain 1.44 to 2.05 mg CO2/g egg [6].The pH value depends on the equilibrium between CO2, HCO3 -and CO3 2-ions and protein [33].Carbon dioxide is released through the shell pores in normal eggs during storage.The release of CO2 changes the equilibrium of the bicarbonate buffer system thereby increasing the pH of the egg white [34].
The change of pH is one of the major chemical changes that occur in shelled eggs during storage.The egg white pH rises from 7.6 to a maximum of 9.7.This change takes place in the egg white which in turn induces the change in egg white's physical properties.Rise of pH value causes the dissociation of a protein complex, namely ovomucin-lysozyme complex, from an insoluble to soluble state which is associated with the dilution of egg white and the breakdown of egg membrane proteins [34].
The results of Biladeau and Keener's [28] study showed that eggs coated with several types of edible film (oil, wax, whey protein isolate and soy protein isolate) experienced a smaller change in pH value than eggs without edible film coating (control) during a same long storage period.This smaller change is thought to be due to a slower change in the equilibrium of the bicarbonate buffer system in the coated eggs.The results of this study are in line with several other studies using different coating materials.Ryu et al [35] used oil coatings from various sources, Davalos-Saucedo et al [11] used a protein-pectin coating, Pires et al [36] used coatings made from essential oils.The results of all these studies show that the eggs that were not coated experienced a more progressive increase in pH value and although the increase in pH value also occurred in eggs that were coated, the increase occurred more slowly and gradually.
From the results of the pH measurements reported in table 1, the use of cocoa pulp coatings indicates the potential for cocoa pulp to be used as an egg coating material which can slow down the increase in pH thereby extending the shelf life of eggs.

Effect of cocoa pulp coating on moisture content
Based on the analysis of variance, (table 1) it is known that the coating treatment of cocoa pulp had a very significant effect (P<0.01) on moisture content after 35 days of storage, The difference in the concentration of cocoa pulp coating between treatments with cocoa pulp was significantly different in the moisture content after storage (P>0.05).Treatment P4 (90% cocoa pulp) had the highest moisture content 76.245%, so it was suspected that the water loss was the lowest compared to other treatments.
The higher moisture content of eggs with coatings compared to moisture content of uncoated eggs indicates the slower moisture release through the eggshell in eggs with cocoa pulp coatings.As shown in data from table 1, eggs without cocoa pulp coating had lower moisture contents compared to eggs with cocoa pulp coating.Despite statistically there was no significant difference in moisture content between eggs without cocoa pulp coating (P0) and eggs with cocoa pulp coating for treatment P1, the moisture content of eggs with cocoa pulp coating were higher.Moreover, there was a significant difference in moisture content of eggs without cocoa pulp coating compared to eggs with cocoa pulp coating for treatments P2, P3 and P4.
One chicken egg has an average weight of 58g and its main chemical composition consists of water (~72%), protein (∼12%), and fat (∼11%) [32].Economic losses in the egg industry are related to weight loss due to water evaporation and a decrease in the quality of the egg contents during extended storage periods [27].Egg weight loss is related to the evaporation of water and carbon dioxide through the shell pores [37].This is in line with [1] who stated that based on the results of an assessment of the quality of egg whites and yolks, it is suspected that the moisture content is affected during long-term storage due to evaporation of water and release of carbon dioxide through the pores of the shell.
Eggs are highly perishable and very quickly experience a decrease in quality due to the release of moisture and carbon dioxide through approximately 10,000 small pores on the surface of the shell [13].The practice of washing eggshells for retail sale with an online system is common in the world's main egg producing countries such as the United States, Canada, Australia and Japan.This method is still a matter of debate because it can damage the cuticle which can encourage water loss and bacterial contamination through the shell [38].Eggs without a cuticle, or with cuticle damage, are more susceptible to water loss, water penetration, and microbial entry and growth than eggs that still have this protein coating [39].
The rate of release of water and gas through the pores of the shell during storage depends on factors of the storage environment, including temperature, humidity and airflow [40].Water loss can be reduced, among others, by keeping the humidity around the eggs at a level of 75% or above, cold storage and rapid cooling processes, and the use of coatings such as mineral oil on the shell [2].The effectiveness of using coatings made of various materials to act as a barrier to the release of water and gas has been reported, including in Kim et al [41] study with chitosan polysaccharides, Morsy et al [42] research with pullulan polysaccharides, Caner [43] research with resin, whey protein and chitosan polysaccharide.The 1230 (2023) 012156 IOP Publishing doi:10.1088/1755-1315/1230/1/0121569 coating materials used in these studies are the main ingredients for edible coatings which are widely used in the food processing industry (based on protein, fat and polysaccharides) [38].
The results of measurements of moisture content reported in table 1 indicate that eggs that were not coated with cocoa pulp had a lower moisture content than eggs that were coated with cocoa pulp.The effective function of edible coatings depends on their water, oxygen and carbon dioxide barrier properties, which are then determined by the chemical composition and structure of the polymer forming the coating, the characteristics of the product being coated, and storage conditions [38].The cocoa pulp coating used in this study can be categorized as a coating material based on polysaccharides, especially pectin which is abundant in cocoa pulp.Polysaccharide based coating materials show weak ability to retain water.Therefore, polysaccharides are used in the form of hydrocolloids as coatings.[38] Polysaccharide coating materials are more of an option because they are not too thick, flexible, and more transparent [44]

Effect of cocoa pulp coating on ash content
Based on the analysis of variance (table 1), it was found that the coating treatment of cocoa pulp had no significant effect (P>0.05) on the chemical quality parameters of egg ash content after 35 days of storage.
Ash content is the amount of inorganic residue remaining after ignition or complete oxidation of organic matter present in food.The main content of these inorganic residues is minerals contained in food [45].Eggs contain all the essential minerals in small amounts.One of these important minerals is iron, which is more abundant in egg yolks.Apart from iron, eggs also contain calcium, phosphorus, sodium, potassium, magnesium, zinc, copper and manganese.The mineral composition contained in egg white and egg yolk is shown in table 3. The chemical composition of eggs is relatively consistent when viewed from the content of total protein, essential amino acids, total fat, phospholipids, phosphorus and iron.Other components such as fatty acids, minerals, vitamins, carotenoids, antioxidants and cholesterol vary more due to the influence of chicken feed [30].Some examples chicken feed manipulation include feeds that can increase egg iodine and selenium levels [1].The small differences observed in egg composition may be due to differences in strain, age of the chicks and environmental [22].

Effect of cocoa pulp coating on fat content
Based on the results of the analysis of variance (table 1) it was found that the coating treatment of cocoa pulp had no significant effect (P>0.05) on the chemical quality parameters of the egg fat content after 35 days of storage.
Most of the fat in eggs is contained in the yolk (32.6%), while the fat content in egg white is very low (0.03%) so it can be ignored [32].Egg yolk is one third of the edible part of the egg where fat is one of the main components (33.0%) along with water (47.5%) and protein (17.4%) [4].Egg yolk is a mixture of oil and water in the form of an emulsion consisting mostly of fat (65%), protein (31%), carbohydrates, vitamins and minerals (4%) based on dry weight [32].The fat contained in the egg yolk is closely related to the egg yolk protein.It is this complex of fat and protein (lipo-protein) that provides functional properties such as emulsifying, forming foam and thickening [44] As explained by Chambers [30] above, the total fat content of eggs is a relatively consistent component, while other components such as fatty acids are influenced by chicken feed.In line with Belitz et al [32] which stated that the fatty acid composition of fat depends on the feed and how much of a particular fatty acid can be added varies greatly.For example, the addition of fatty materials rich in linoleic acid such as soybean oil increases the levels of linoleic acid.

Conclusion
The results of this study concluded that cocoa pulp can be used as a base material for coatings.Eggs treated with cocoa pulp coating gave very significantly different results (P<0,01) on weight loss and moisture content, significantly different (P<0,05) on pH value compared to eggs without cocoa pulp coating.The coating treatment of cocoa pulp did not give significantly different results on specific gravity values, ash content and fat content.Of the four cocoa pulp concentrations used, eggs treated with P4 (90% cocoa pulp concentration) after 35 days of storage had the highest moisture content and were significantly different from the treatments with the other 3 cocoa pulp concentrations.

Table 1 .
Average specific gravity, weight loss, pH, moisture, ash and fat content during 35 days of storage

Table 2 .
[12]ific gravity of egg contents from Hy-Line W77 hens at various ages on the same farm contents as a and calculated egg specific gravity and shell weight[12]