<![CDATA[quality rapidly deteriorates due to the evaporation of water and gas from the egg during storage. This study aims to extend the shelf life of fresh laying chicken eggs using environmentally friendly technology and to evaluate the physicochemical parameters of egg quality after the administration of eco-enzymes. The benefits of this study include providing solutions for the community in extending egg shelf life and utilizing environmentally friendly technology through the utilization of organic waste. The research procedure includes the eco-enzyme manufacturing stage, eco-enzyme screening test, egg sample selection, egg coating stage, and egg quality testing stage. Meanwhile, research variables include environmental temperature and humidity, difference in egg weight shrinkage, shell weight, shell thickness, air cavity, albumen index (AI), yolk index (YI), Haugh unit (HU), albumen and yolk pH values, and albumen and yolk water content. Phytochemical testing shows that mangosteen peel eco-enzymes have phytochemical content suitable for preservation. These include flavonoids, tannins, saponins, and alkaloids. Physicochemical characteristics of eggs after storage showed that the addition of mangosteen peel eco-enzyme significantly affected (P<0.05) the characteristics of chicken albumens and yolks. Eco-enzyme has the potential to be an environmentally friendly natural preservative for broiler chicken eggs during storage.]]>
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