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All Journal Journal of the Indonesian Tropical Animal Agriculture Hasanuddin Journal of Animal Science (HAJAS)
Nahariah, N.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Immunology & microbiology

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Antioxidant activity and chemical characteristics in egg albumen fermented by lactid acid bacteria Nahariah, N.; Hikmah, H.; Yuliati, F.N.
Journal of the Indonesian Tropical Animal Agriculture Vol 45, No 3 (2020): September
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.45.3.214-221

Abstract

Research on fermentation time and the addition of milk powder to egg albumen is still limited. The purpose of this study was to determine the antioxidant activity and chemical characteristics of fermented egg albumen using different levels of full cream milk powder and different microbial fermentation times. This study used a completely randomized factorial pattern design, 4 x 5 treatments with 4 replications. Research materials include egg albumen, full cream milk powder and mixed Lactic Acid Bacteria (L. bulgaricus, L.achidopillus, and Streptococcus thermopillus). The research treatments were the addition of powdered milk in different level (%) including, 0, 2, 4 and 6. Fermentation times were 0, 12, 24, 36, and 48 h, respectively. The results showed that the addition of powdered milk in different level and fermentation time had no significant effect on the antioxidant activity. The addition of different-level powdered milk was not significant on the glucose content and total protein, but it was very significant (P<0.01) on water content. The fermentation time had a very significant effect (P<0.01) on glucose levels and total protein, but it had no significant effect on the water content of albumen fermentation. Antioxidant activity did not change during the fermentation time and the addition of different-level milk powder. The 24 h fermentation time could reduce the total protein and glucose levels of egg albumen. Adding 2% milk powder could reduce the water content of egg albumen fermentation. 
Preservation of Eggs Using Chitosan and Its Application in Angel Cake Bani, N.A.I.S.; Hatta, W.; Nahariah, N.
Hasanuddin Journal of Animal Science (HAJAS) Vol. 7 No. 2 (2025)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v7i2.36401

Abstract

Eggs are easily damaged because of their high nutritional content, particularly their protein content. Therefore, preservation methods are necessary, with one such method involving the use of chitosan to prolong the freshness of the eggs while preserving their quality. This study aimed to assess and compare the efficacy of chitosan in maintaining the quality of purebred chicken eggs when stored at room temperature and its application in processed angel cake products. The experimental approach employed for egg preservation was a completely randomized design (CRD) with four treatments (P0 = no treatment, P1 = 1% chitosan solution, P2 = 2% chitosan solution, and P3 = 3% chitosan solution), replicated five times. The data underwent variance analysis, followed by Duncan's test to ascertain the impact of chitosan on egg preservation and product quality. The results revealed a significant effect (P<0.05) of chitosan solution on egg weight loss, Haugh unit, yolk index, and egg pH. Notably, 3% chitosan was more effective in maintaining egg quality than 1% and 2% chitosan coatings. In the 3% treatment, egg weight loss only experienced a shrinkage of 2.57% or 1.67 g from the initial egg weight. Haugh Unit of 65.57, yolk index of 0.41, and egg pH of 7.98. Additionally, angel cake products made from preserved eggs using chitosan exhibited significant differences (P < 0.05) compared to those made from fresh eggs. The panelists preferred the texture and organoleptic attributes of the angel cake prepared with chitosan-preserved eggs. Keywords: Chitosan, egg interior quality, angel cakes, texture profile
Co-Authors Bani, N.A.I.S. F.N. Yuliati Hikmah, H. W. Hatta, W.