Pengaruh Waktu Fermentasi terhadap Sifat Fungsional dan Warna Tepung Albumin Telur Itik

Dwiyati Pujimulyani(1*), Sunar Andiwarsana(2), Suprapti Suprapti(3)

(1) Fakultas Teknologi Pertanian, UNWAMA
(2) Fakultas Teknologi Pertanian, UNWAMA
(3) Alumni Fakultas Teknologi Pertanian, UNWAMA
(*) Corresponding Author


The objective of this experiment was to produce fermented duck egg albumin powder and to evaluate its functional properties and colour, as well. The fermentation of duck egg albumin at room temperature was done for 0, 6, 12, 18 and 24 hours, terminated with the addition of lactic acid 1 H 0.05% and drying in a cabinet drier at 45°C for 8 hours. The functional properties of duck egg albumin powder characterized were coagulant hardness, foaming capacity foam density. The results showed that fermented duck egg albumin powder had good functional properties and lighter colour. The 24 hours fermentation of duck egg albumin resulted in good powder with coagulant hardness of 0.04 mm, foaming capacity 355.84%, foam density 0.21 g/ml, colour intensity (OD 420 nm) 0.05, moisture content 7.95% (wb) and ash content 5.66% (db).


Duck egg albumin; fermentation; functional properties

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Copyright (c) 2016 Dwiyati Pujimulyani, Sunar Andiwarsana, Suprapti Suprapti

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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

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