The Addition Of Tomato Paste To Baked Egg Custard Based On Yield, Protein, And Total Plate Count Septian Galang Budi Pratama1) and Herly Evanuarini2)
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
This study aims to determine the best percentage of tomato paste addition to baked egg custard based on yield, protein, and total plate count. The research method used was experimental in the laboratory using a completely randomized design with 4 treatments and 5 replications. The ingredients used were egg yolks, fresh milk, cornstarch, sugar, vanilla, and tomato paste. Tomato paste was added to baked egg custard formulation as control (P0) and 1% (P1), 3% (P2), 5% (P3) of the total ingredients used. The data were analyzed using ANOVA and if there was a significant effect on each treatment, it would be followed by Duncan^s multiple range test. The results showed that the addition of tomato paste gave a highly significant effect (P < 0.01) on yield and protein content and a significant effect (P < 0.05) on total plate count. It can be concluded that the best treatment in this study is baked egg custard with the addition of 5% tomato paste based on yield, protein content, and total plate count. Further analysis needs to be done regarding the storage period and the length of baking baked egg custard.
