EVALUASI SIFAT PUTIH TELUR AYAM PASTEURISASI DITINJAU DARI PH, KADAR AIR, SIFAT EMULSI DAN DAYA KEMBANG ANGEL CAKE
ABSTRACT: The purpose of this
research was to determine effect of pasteurized egg and storage time on pH,
water content, characteristics of emulsion, volume of angel cake and determine
the best treatment. Method was used pasteurzation research was a experiment factorial
Randomized Block Design (RBD) with 2x3 treatment and 3 replication. The data
was analized by using analysis of variance continued by Honestly Significant
Difference (HSD). The results showed that the interaction pasteurization and
storage time was a very significant effect (P<0.01) on pH, water content,
characteristics of emulsion and volume of angel cake. The conclusion of this
research the effect storage time increase on pH, decrease characteristics of
emulsion and volume of angel cake. Interaction pasteurization and storage time
has not effect on water content. The best treatment is not pasteurization and
storage time. The suggestion be can given should to use fresh eggs, as well as
further research needs to be done to test the others like texture and
organoleptic.
Keywords: Egg, pasteurization,
angel cake
Penulis: Nia Agustina, Imam
Thohari, Djalal Rosyidi
Kode Jurnal: jppeternakandd130077
