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VOL. 8, ISSUE 4 (2023)
The effect combination concentration and fermentation time of Lactococcus lactis with Saccharomyces cerevisiae on the functional properties of Duck egg flour
Authors
Andry Pratama, Dicky Tri Utama, Eka Wulandari
Abstract
Duck egg flour is one of the final products
obtained from the processing of eggs through drying. The fermentation process
can applied to eggs to extend their shelf life, maintain the quality of duck
egg flour, and prevent Maillard reactions during the drying process. This study
aimed to investigate the effect concentration and fermentation time of Lactococcus
lactis and Saccharomyces cerevisiae on the functional
properties (foaming capacity, foam stability, and emulsification capacity) of
ducks egg flour. The research conducted experimentally using a Nested Complete
Randomized Design with fermentation times of 12 and 24 hours nested within
concentrations of 0.4% Saccharomyces cerevisiae and 4%, 6%,
and 8% Lactococcus lactis. The results indicate that adding
6% Lactococcus lactis and 0.4% Saccharomyces
cerevisiae to duck egg flour with 24-hour fermentation showed the best
foaming capacity, foam stability, and emulsification capacity (40.45%, 21.91%,
and 0.995%, respectively).
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Pages:53-57
How to cite this article:
Andry Pratama, Dicky Tri Utama, Eka Wulandari "The effect combination concentration and fermentation time of <i>Lactococcus lactis</i> with <i>Saccharomyces cerevisiae</i> on the functional properties of Duck egg flour". International Journal of Multidisciplinary Education and Research, Vol 8, Issue 4, 2023, Pages 53-57
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