THE QUALITY OF SALTED EGG WHITE POWDER USING ALGINATE BASED ON YIELD, SALT CONTENT, FAT CONTENT, AND FREE FATTY ACID (FFA)
Christbugi Welda Dellani (1) and Herly Evanuarini (2)

(1)Student of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang
(2)Lecturer of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang

Abstract

The aim of this study was to determine the best percentage of alginate in salted egg white powder based on yield, salt content, fat content and free fatty acids. The material used is salted egg white powder using alginate. The research method used was a laboratory experiment using a Complete Randomized Design (CRD) ANOVA with 4 treatments and 5 replications. If different results were obtained between treatments, Duncan^s Multiple Range Test (DMRT) was continued. Alginate was added to the powdered salted egg albumen formulation at 0% (P0)- 0.5% (P1)- 1% (P2)- and 1.5% (P3). The results showed that alginate addition gave a highly significant effect (P<0.01) on yield and a significant effect (P<0.05) on salt content and free fatty acid (FFA), and did not gave significantly effect on fat content. The result varied from yield from 12.25% to 14.48%, salt content from 0.63% to 0.69%, fat content from 0.62% to 0.67% and free fatty acid (FFA) from 0.11% to 0.17%. It can be concluded that the best salted egg white powder using 1.5% alginate based on yield, salt content, fat content and free fatty acid (FFA). It is necessary to further analyze the shelf life of salted egg white powder.

Keywords: salted egg, albumen, alginate, stabilizer

Topic: Animal Product Technology