PENGARUH PENAMBAHAN SACCHAROMYCES CEREVISIAE PADA PENGOLAHAN TEPUNG BERBAGAI JENIS TELUR TERHADAP MUTU TEPUNG
Abstrak: White-egg flour is
refined food product, it’s make from white-egg, because oats has high price and
for minimize about oats import, so making flour has combine with duck egg and
chicken egg and ras chicken egg. White-egg flour has made from material local
basic with 2 type egg for develop utilization egg waste and for chance to
develop entrepreneurship. This research implemented at Laboratory Technology
Food Medical of Polytechnic Nutrient Banjarmasin, Laboratory Microbiology and
Analysis Material/Product Industry Agriculture Faculty Unlam Banjarbaru. It’s
call with Plan Complete Random (RAL). Observation for nutrient substance
content, such as test about protein content and water content. Result about
research is for analysis nutrient content give best result about the type duck
egg than chicken and ras chicken egg. For analysis protein content, duck egg
86,7319%, chicken egg 86,4680%, ras chicken egg 85,5791% and for water content
has the best to ras chicken egg around 8,7206% and duck egg 8,1789% and chicken
egg 7,9552%
Penulis: Ermina Syainah
Kode Jurnal: jppertaniandd120389
