The Effect of Saccharomyces Cerevisiae Concentration and Fermentation Time on Chemical and Functional Properties of Duck Egg Flour

Andry Pratama, Eka Wulandari, Roostita L. Balia

Abstract


Duck egg flour is a form of processed product from whole eggs through a drying process. The production process influences egg flour's quality. Fermentation of egg flour before drying is one approach to preserve its quality. Fermenting eggs with yeast prevents the Maillard reaction and improve duck egg flour quality. This study aimed to examine the effect of Saccharomyces cerevisiae concentration and fermentation time on duck egg flour's chemical and functional properties. This research used a nested design in a completely random design with fermentation times of 12 and 24 hours and concentrations of 0.2%, 0.4%, and 0.6%. The results indicated that fermented duck egg flour with a 0.2% concentration of Saccharomyces cerevisiae for 24 hours generated the optimum chemical and functional properties (4.43% ash content, 13.74% protein content, 134.9% carbohydrate content, 6.45% water content, 169.33% foaming power, and 44.68% foaming stability).

Keywords


Duck egg; fermentation; S. cerevisiae; chemical properties; functional properties

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References


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DOI: http://dx.doi.org/10.18517/ijaseit.13.2.18423

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