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VOL. 10, ISSUE 3 (2025)
Effect of different of yeast genus as a starter for Duck egg fermentation
Authors
Andry Pratama, Wendry S. Putranto
Abstract
Yeast is an unicellular microorganism and can be added to food or
beverages to increase quality value, create new products and extend shelf life.
This research aims to study genus of yeast ability as a starter based on the
total of yeast, pH and reducing sugar content of fermented duck eggs. Data on
yeast total plate count, pH and reducing sugar content of fermented duck eggs
were analyzed for minimum, maximum, standard deviation, and coefficient of
variation. The yeast genus that has the best ability as a starter in fermented
duck eggs is the Candida genus. The pH produced from the Candida genus was
5.69, the total yeast was 4.35 x 105, and the value of reducing
sugar content was 0.05%.
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Pages:51-54
How to cite this article:
Andry Pratama, Wendry S. Putranto "Effect of different of yeast genus as a starter for Duck egg fermentation". International Journal of Multidisciplinary Education and Research, Vol 10, Issue 3, 2025, Pages 51-54
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