KBRN, Jakarta: To preserve the authentic flavor of salted eggs, the PKM-KI (Student Creativity Program - Innovative Works) team from the Sepuluh Nopember Institute of Technology (ITS) has developed a device called Osmotic Manipulation and Near Infrared Controlled (Osmoinc). The innovation makes salted egg production safer and faster, eliminating the need to wait for days.

Team leader Achmad Mahendra explained that the idea stemmed from concerns over conventional methods used by small businesses. The traditional clay-and-salt process slows down distribution despite rising market demand.

“The 10 to 14-day process is far too long to meet export market needs. This has become a serious challenge for salted egg SMEs,” Mahendra said on Tuesday, December 30, 2025.

The innovation encourages SMEs to maintain hygiene and quality in production. Cleanliness and speed are essential to achieve the desired grainy texture and consistent taste. Osmoinc applies osmotic pressure manipulation using Near Infrared (NIR) sensors.

“This technology utilizes differences in salt concentration inside and outside the egg,” Mahendra explained.

Non-destructive analysis with near-infrared radiation strengthens salt concentration measurements, ensuring product quality without damaging the eggs.

The device meets safety testing standards and is designed at 53.4 x 56.3 x 50.2 centimeters. It can process up to 150 eggs in five hours, consuming 1,650 watts of electricity at 50 Hz. The materials used include galvanized steel and SS316 for production safety.

This automatic incubator was developed through five key stages. The initial stage includes system design, determination of operating conditions, and a predictive modeling of texture. The next stage includes component testing, functional testing, product results, and user trials. This process ensures that the device works optimally.

Salted egg production with Osmoinc involves four main stages: soaking eggs in 15 percent acetic acid for five minutes, rinsing with clean water, boiling in 30 percent NaCl solution for four hours at 70°C, and final texture check using NIR sensors to ensure quality standards.

Though the process may appear complex, Osmoinc offers significant benefits. Salt penetration is more efficient, shelf life is extended, and microbial growth is suppressed, making the product safer and easier to control.

Through this innovation, ITS supports the achievement of the Sustainable Development Goals (SDGs), particularly Zero Hunger, Economic Growth, and Infrastructure and Innovation.

Mahendra expressed hope that the project will inspire ITS students. Sustainable innovation, he said, should deliver tangible benefits to society. (Gusti Panji/Sri Wahyuni)