THE USE OF ALGINATE IN SALTED EGG ALBUMEN POWDER BASED ON pH, L*a*b COLOR, AND TOTAL PLATE COUNT Firly Nayla Putri and Herly Evanuarini
Universitas Brawijaya
Abstract
Eggs are one of the foodstuffs that perishable food and vulnerable to contamination, so processing is needed so that it can last a long time. One of them is to become salted eggs. In the manufacture of salted eggs there is egg albumen waste that is rarely utilized, so it can be utilized and improved its characteristics into salted egg albumen powder. Heating in the manufacture of salted egg albumen powder can reduce functional properties and also experience maillard due to high temperatures, so a stabilizer in the form of alginate is added to improve its characteristics. The purpose of this study is to determine the best percentage of alginate addition based on pH, L*a*b color, and Total Plate Count. The material used were experimental laboratory using a complete randomized design type of experiment with of 4 treatments with 4 replications. The treatments were without alginate addition as control and addition 0,5%, 1%, 1,5%. The variables measured pH, L*a*b color, and Total Plate Count. The data analyzed using ANOVA and if there were a significant effects in each treatment, it will be continued by using Duncan^s Multiple Range Test (DMRT). The reset showed that the treatments gave significant effect (P<0.05) on pH, L*a*b color, and Total Plate Count. Based on the results of the research that has been done, it can be concluded that the addition of alginate by 5% will improve the quality of salted egg albumen powder in terms of pH, L*a*b color and Total Plate Count.
