Pengaruh Lama Fermentasi Ragi Tempe Yang Berbeda Terhadap Kualitas Tepung Putih Telur Ayam Ras
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Institusion
Politeknik Negeri Jember
Author
Muhammad, Abid
Subject
213 - Nutrisi dan Makanan Ternak
Datestamp
2021-12-22 07:04:45
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
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
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