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VOL. 8, ISSUE 4 (2023)
The effect of combination of Saccharomyces cerevisiae and Lactococcus lactis concentration on length of fermentation time on water content, protein content and color of duck egg flour
Authors
Andry Pratama, Yunira Putri Islami, Eka Wulandari, Lilis Suryaningsih
Abstract
Egg flour is an
alternative method to preserving duck eggs. Drying can extend the shelf life of
an egg without reducing nutritional quality and save storage space. This study
aims to determine the effect of a combination of Saccharomyces cerevisiae
and Lactococcus lactis concentration and the length of
fermentation time on the chemical and organoleptic properties of duck egg
flour. This study used an experimental method with a Completely Randomized
Design of Nested Patterns with 4%, 6%, and 8% concentration of Lactococcus
lactis nested on 12 and 24 hours of fermentation time. The results showed
that the length of fermentation time had no significant effect (P>0.05) on
the moisture content, protein content, redness value, and yellowness value.
However, a significant effect (P<0.05) due to the length of fermentation was
found on the lightness value. The concentration of Lactococcus lactis
nested in the length of fermentation time did not significantly affect the
moisture content, protein content, and color value. The results showed that the length of
fermentation time of 12 hours with a concentration of Lactococcus lactis
6% produced egg flour with a moisture content of 8.25%, protein content of
18.16%, lightness value of 20.84, redness value of 33.15 and yellowness value
of 13.28, while the length of fermentation time of 24 hours with a
concentration of Lactococcus lactis 8% produced egg flour with a
moisture content of 6.37%, protein content of 23.67%, lightness value of 22.73,
redness value of 31.60, yellowness value of 11.84
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Pages:127-130
How to cite this article:
Andry Pratama, Yunira Putri Islami, Eka Wulandari, Lilis Suryaningsih "The effect of combination of <i>Saccharomyces cerevisiae</i> and <i>Lactococcus lactis</i> concentration on length of fermentation time on water content, protein content and color of duck egg flour". International Journal of Multidisciplinary Education and Research, Vol 8, Issue 4, 2023, Pages 127-130
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