DAYA BUIH, KESTABILAN BUIH, PH DAN WARNA TEPUNG PUTIH TELUR ITIK DIBUAT DENGAN METODE FOAM DRYING PADA LEVEL PENAMBAHAN SACCHAROMYCES CEREVICEAE YANG BERBEDA
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Institusion
Universitas Islam Kalimantan M A B Banjarmasin
Author
Ahmad, Puteri Aisyah Damayanti
Subject
SF Animal culture
Datestamp
2021-09-14 03:05:28
Abstract :
Penelitian ini dilakukan dengan tujuan untuk membandingkan daya buih, kestabilan buih, pH dan warna tepung putih telur itik yang dikeringkan dengan metode foam drying pada level penambahan saccharomyces cereviceae (ragi) yang berbeda. Penelitian menggunakan Rancangan Acak Lengkap dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diteliti adalah tepung putih telur itik dengan metode foam drying pada S0 (level penambahan saccharomyces cereviceae 0%), S1 (level penambahan saccharomyces cereviceae 0,3%), S2 (level penambahan saccharomyces cereviceae 0,6%), S3 (level penambahan saccharomyces cereviceae 0,9%), dan S4 (level penambahan saccharomyces cereviceae 1,2%). Hasil penelitian yang diperoleh maka dapat diambil kesimpulan bahwa level penambahan ragi (Saccharomyces cereviseae) pada putih telur berpengaruh nyata terhadap daya buih, kestabilan buih dan skor organoleptik warna, namun tidak berbeda nyata pada kadar pH pada tepung putih telur. Perlakuan S4 (level penambahan S.cerevisiae 1,2%) merupakan level terbaik yang menghasilkan daya buih dan kestabilan buih tertinggi serta kadar pH terendah. This study was conducted with the aim of comparing the foaming power, foam stability, pH and color of duck egg white flour which was dried by the foam drying method at different levels of adding Saccharomyces cereviceae (yeast). The study used a completely randomized design with 5 treatments and 4 replications. The treatments studied were duck egg white flour using foam drying method at S0 (level of addition of saccharomyces cereviceae 0%), S1 (level of addition of saccharomyces cereviceae 0.3%), S2 (level of addition of saccharomyces cereviceae 0.6%), S3 (level of addition of saccharomyces cereviceae addition of saccharomyces cereviceae 0.9%), and S4 (level of addition of saccharomyces cereviceae 1.2%). The results obtained, it can be concluded that the level of addition of yeast (Saccharomyces cereviseae) to egg whites significantly affected the foaming power, foam stability and color organoleptic scores, but was not significantly different in pH levels in egg white flour. The S4 treatment (addition level of S. cerevisiae 1.2%) was the best level which produced the highest foaming power and foam stability and the lowest pH level.
Penelitian ini dilakukan dengan tujuan untuk membandingkan daya buih, kestabilan buih, pH dan warna tepung putih telur itik yang dikeringkan dengan metode foam drying pada level penambahan saccharomyces cereviceae (ragi) yang berbeda. Penelitian menggunakan Rancangan Acak Lengkap dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diteliti adalah tepung putih telur itik dengan metode foam drying pada S0 (level penambahan saccharomyces cereviceae 0%), S1 (level penambahan saccharomyces cereviceae 0,3%), S2 (level penambahan saccharomyces cereviceae 0,6%), S3 (level penambahan saccharomyces cereviceae 0,9%), dan S4 (level penambahan saccharomyces cereviceae 1,2%). Hasil penelitian yang diperoleh maka dapat diambil kesimpulan bahwa level penambahan ragi (Saccharomyces cereviseae) pada putih telur berpengaruh nyata terhadap daya buih, kestabilan buih dan skor organoleptik warna, namun tidak berbeda nyata pada kadar pH pada tepung putih telur. Perlakuan S4 (level penambahan S.cerevisiae 1,2%) merupakan level terbaik yang menghasilkan daya buih dan kestabilan buih tertinggi serta kadar pH terendah. This study was conducted with the aim of comparing the foaming power, foam stability, pH and color of duck egg white flour which was dried by the foam drying method at different levels of adding Saccharomyces cereviceae (yeast). The study used a completely randomized design with 5 treatments and 4 replications. The treatments studied were duck egg white flour using foam drying method at S0 (level of addition of saccharomyces cereviceae 0%), S1 (level of addition of saccharomyces cereviceae 0.3%), S2 (level of addition of saccharomyces cereviceae 0.6%), S3 (level of addition of saccharomyces cereviceae addition of saccharomyces cereviceae 0.9%), and S4 (level of addition of saccharomyces cereviceae 1.2%). The results obtained, it can be concluded that the level of addition of yeast (Saccharomyces cereviseae) to egg whites significantly affected the foaming power, foam stability and color organoleptic scores, but was not significantly different in pH levels in egg white flour. The S4 treatment (addition level of S. cerevisiae 1.2%) was the best level which produced the highest foaming power and foam stability and the lowest pH level.
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