PENGARUH JENIS DAN LEVEL SACCHAROMYCES CEREVISEAE PADA FERMENTASI ALBUMEN TERHADAP KADAR GLUKOSA DAN SIFAT FISIK TEPUNG PUTIH TELUR
ABSTRACT: The research was
aimed to study the effect of variety and level of Saccharomyces cereviseae in
albumen fermentation on glucose and physical properties (pH, solubility and
foaming capacity) of spray-dried egg white. The result showed that the variety
of Saccharomyces cereviseae had significantly (P<0.01) on glucose content,
pH and foaming capacity of the spray-dried egg white. In other hand, levels of
Saccharomyces cereviseae had different effect (P<0.01) on glucose content,
pH, solubility and foaming capacity of the the spray-dried egg white.
Furthermore, interaction of both factors had significantly (P<0.01) on
glucose content, pH and foaming capacity of the spray-dried egg white.
Key words: Saccharomyces
cereviseae, albumen
Penulis: Siti Chusnul Chotimah
Kode Jurnal: jppeternakandd090052
