<![CDATA[Eggs are animal products with high nutritional value that remain relatively affordable. Duck eggs contain protein, energy, and fat levels that are as high as those found in chicken eggs. Generally, eggs can be stored for approximately 14 days at room temperature; beyond this period, their quality declines as storage time increases. Therefore, preservation methods for duck eggs are necessary. This study aims to evaluate the effects of applying beeswax bio-coating at various concentrations on the weight loss, albumen index (AI), yolk index (YI), and haugh unit (HU) of duck eggs over a period of six weeks. The research utilized an experimental method with a Completely Randomized Design (CRD), with five treatments and four replications. The treatments involved dipping duck eggs in beeswax bio-coating at different concentrations: A (0%), B (4%), C (8%), D (12%), and E (16%). The observed variables included egg weight loss, albumen index, yolk index, and haugh unit. The findings indicated that the application of beeswax bio-coating significantly affected (p < 0.05) egg weight loss, albumen index, yolk index, and haugh unit. The optimal results were achieved with treatment D (12%), which recorded a weight loss of 1.956%, an albumen index of 0.084, a yolk index of 0.354, and a haugh unit value of 71.839. Suggestions for future research include conducting developmental studies to add other substances or materials to the 12% beeswax bio-coating to enhance its quality. Furthermore, further research is required to evaluate the effects of storing duck eggs treated with 12% beeswax bio-coating at low temperatures.]]>
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