Pengaruh Jenis Dan Level Saccharomyces cereviseae Pada Fermentasi Albumen Terhadap Kadar Glukosa Dan Sifat Fisik Tepung Putih Telur
| Main Author: | Chotimah, Siti Chusnul |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Universitas Papua
, 2018
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| Online Access: |
http://jurnal.unipa.ac.id/index.php/peternakan/article/view/396 http://jurnal.unipa.ac.id/index.php/peternakan/article/view/396/pdf |
Daftar Isi:
- 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