@thesis{thesis,
		author={Muhammad  Abid},
		title ={Pengaruh Lama Fermentasi  Ragi Tempe Yang Berbeda Terhadap Kualitas Tepung Putih Telur Ayam Ras},
		year={2020},
		url={https://sipora.polije.ac.id/8073/},
		abstract={The aim of this study was to observed yeast tempe fermentation effect to the 
quality of egg white powder. The research was using following methodologies
Completely Randomized Design (CRD), and Duncan?s Multiple Range Test 
(DMRT). There were 4 different groups different treatment based on lengths
period of the test : P0 (control), P1 (6 hours), P2 (12 hours), and P3 (24 hours) 
with 5 times test repetitions. The research result showed that length variation of 
yeast tempe fermentation affected absolute improvement of protein (P<0.05)
reduce level of water and ash, for the colour with the best fermentation period for 
6 hours.
Keywords : albumin powder egg, yeast tempe, fermentation}
		}