INCREASE YIELD AND QUALITY WHITE EGG POWDER WITH DIFFERENCE Saccharomyces Cereviceae ADDITION

Abstract

This research aim to study the level of Saccharomyces Cereviceae (SC) that result the best yield and quality (color, protein, dissolve time, foaming ability and foam stability) of white egg powder. There are three treatment with 10 repetition and for each repetition used 1500 gram albumen of egg commercial chicken and 3 gram of SC. This research used Completely Randomized Design, as the treatment are the difference of SC addition into albumen namely (P0) control (albumen without added SC), (P1) albumen with added of 0,2 % SC, (P2) albumen with added of 0,4 % SC. The result of analysis variance showed that addition of SC has highly significant effect  (P<0.01) on the yield and color, while on dissolve time significant effect (P<0.05) but not significant effect on protein content, foaming ability and foam stability of white egg powder. The conclusion, the addition level 0,4% SC result the best yield and quality of white egg powder.

Keyword : yield, quality, egg white powder.