THE ADDITION OF SALTED EGG YOLK AS A FILLER ON MOONCAKE BASED ON pH, MOISTURE CONTENT, WATER ACTIVITY, AND TOTAL PLATE COUNT Warda Rizqy Fitria (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 purpose of this study was to determine the best percentage of salted egg yolk on mooncake based on pH, moisture content, water activity and total plate count. The ingredients used were salted egg yolk, golden syrup, coconut oil, wheat flour, rice flour, red beans, chocolate powder, salt and sugar. The research method used was a laboratory experiment using a completely randomized design with 4 treatments and 4 replications. The treatment without salted egg yolk as control, 5%, 10% and 15% based on total weight of the ingredients. The data were analyzed using ANOVA and if there were differences then it would be followed by analysis of Duncan^s Multiple Range Test (DMRT). The effect of adding salted egg yolk was highly significant (P<0.01) on pH, water content, water activity and total plate count. The average pH (5.40-5.63), moisture content (17.43-19.31%), water activity (0.51-0.61), and total plate count (0.10-0.17 CFU/mL). The best treatment in this study was mooncake preparation with 15% salted egg yolk based on pH, moisture content, water activity and total plate count.
