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All Journal Tropical Animal Science Journal Communications in Science and Technology Journal of Functional Food and Nutraceutical Indonesian Journal of Advanced Social Works (DARMA)
Nurliyani
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Agriculture, Biological Sciences & Forestry Education Energy Engineering Nursing Social Sciences

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Journal : Tropical Animal Science Journal

 1 
Isolation and Characterization of the Microbiological and Physicochemical Qualities, the Protein and Amino Acid Profiles of Fermented Chicken and Duck Egg Ovalbumin Nurliyani; Abidin, M. Z.; Kandarina, I.
Tropical Animal Science Journal Vol. 48 No. 1 (2025): Tropical Animal Science Journal
Publisher : Faculty of Animal Science, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5398/tasj.2025.48.1.45

Abstract

The objective of this study was to isolate and characterize the microbiological and physicochemical qualities, and the protein and amino acid profiles of fermented chicken and duck egg ovalbumin (OVA). The OVA was fermented using lactic acid bacteria (LAB) Lactobacillus paracasei M104 taken from goat milk and yeast Kluyveromyces marxianus KFA9 obtained from kefir. The OVA and fermented OVA were characterized by analyzing its electrophoresis and spectral profile on FTIR, amino acid profile, and microbiological and physicochemical properties. The findings indicated that the chicken and duck OVA showed a molecular weight between 45-55 kDa. The amount of LAB in OVA before and after fermentation was not significantly different. However, the amount of yeast decreased after fermentation. The concentrations of soluble protein, total free amino acids, and alcohol in the fermented chicken OVA were higher than those in fermented duck OVA. The OVA of chicken and duck eggs showed a comparable pattern in specific bands within the FTIR spectrum. However, there were several different bands in the FTIR spectra between OVA and fermented OVA. Specific carbohydrate-containing bands were notably absent in the fermented OVA. After fermentation, the chicken OVA indicated an increase in all types of amino acid concentrations. Conversely, the amino acid concentrations were constant before and after fermentation in duck OVA. The changes in the secondary structure of protein may affect its functional characteristics, which needs further studies. It is expected that fermented OVA produced using local starters can be used as an ingredient in functional foods.
Characteristics of Liquid Egg White with Addition of Forest Bee Honey During Cold Storage Saputri, K. W.; Nurliyani; Widodo
Tropical Animal Science Journal Vol. 47 No. 4 (2024): Tropical Animal Science Journal
Publisher : Faculty of Animal Science, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5398/tasj.2024.47.4.510

Abstract

Eggs were perishable foodstuffs during distribution to consumers. Hence, appropriate egg handling and preservation methods were needed and could be applied to farmers and the egg processing industry. This research aimed to evaluate the effect of adding forest bee honey (Apis dorsata) on the physicochemical and microbiological qualities of liquid egg whites at storage temperature of 4 °C. The treatments consisted of three levels of honey (0%, 5%, and 10%) with storage durations of 0, 1, 2, 3, 4, 5, 6, 7, and 8 weeks. The variables analyzed include physical properties (foam capacity and foam stability), chemical properties (S-ovalbumin and protein profile on SDS-PAGE), and total plate count (TPC). The results revealed that the interaction of storage time and the addition of honey has a significant effect (p<0.05) on foam capacity, foam stability, S-ovalbumin, and TPC. Egg whites with 10% honey had higher foam capacity and foam stability, but lower S-ovalbumin content and the number of microbes after eight weeks compared to egg whites with 0% honey and 5% honey. In conclusion, the addition of 10% forest bee honey could maintain physicochemical qualities and extend the shelf life of liquid egg white during 8 weeks of cold storage.
Co-Authors Abidin, M. Z. Agussalim Agussalim Alfani Rizki Ali Agus Angel Violina Sipahutar Dias Nurisma Endang Rohana Astriani Sitompul Eni Harmayani Forman Sebastian Sibarani Frederika Evelin Purnama Ishida, Momoko Kandarina, I. Masyithoh, Dewi Mulyani, Rizka Nafiatul Umami Nishi, Kosuke Novian Reindhard Juliantonius Simamora Rifky Putra Ramadhan Saputri, K. W. Sugahara, Takuya Ustadi Wan Ismail, Wan Iryani Widodo