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All Journal Jurnal Ilmu Ternak Jurnal Peternakan Indonesia Jurnal Penelitian Pendidikan IPA (JPPIPA)
Nidhal, Hemas Azizila
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Materials Science & Nanotechnology Physics Veterinary

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Effect of Carboxyl Methyl Cellulose (CMC) Addition on Physicochemical Quality of Salted Egg White Powder Evanuarini, Herly; Nidhal, Hemas Azizila; Anisa, Cintya Dienardila
Jurnal Ilmu Ternak Universitas Padjadjaran Vol 25, No 1 (2025): Volume 25 No. 1 Maret 2025
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v25i1.62006

Abstract

Duck eggs which are processed into salted eggs by the salting method have various advantages, but it cannot be stored for a long time. Efforts that can be made to increase shelf life, improve characteristics, and increase nutritional content include making salted egg whites in the form of powder. Egg powder can be made by drying using an oven, so a stabilizer is needed to reduce damage due to heating. Carboxyl Methyl Cellulose (CMC) is a stabilizer that can be used because it has good hydrophilic properties. The research objective was to improve the physicochemical quality and nutritional content of salted egg white powder (SEWP) so that it can be used as a form of functional food diversification. The research method used a laboratory experiment with a completely randomized design with 4 treatments and 5 replications. The research material is salted egg white and CMC according to the treatment of 2%, 4%,6%, and control. The addition of CMC to salted egg white powder had a very significant (P<0.01) effect on physicochemical quality and also had a significant effect (P<0.05) on the pH value. Based on the research results, 6% CMC added to egg white powder can improve the physicochemical characteristics.
Kualitas Fisikokimia pada Bubuk Putih Telur Ayam Menggunakan Karagenan Evanuarini, Herly; Nidhal, Hemas Azizila
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 26 No 1 (2024): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.26.1.38-44.2024

Abstract

Putih telur ayam merupakan bahan yang memiliki kandungan tinggi protein dan sifat fungsional. Sifat fungsional putih telur ayam memfasilitasi penggunaannya dalam pengaplikasian di industri pangan. Proses produksi putih telur bubuk menghasilkan produk akhir yang mengalami penurunan kualitas terutama sifat fungsionalnya. Karagenan adalah bahan tambahan pangan yang berfungsi untuk membantu memperbaiki sifat fungsional bahan pangan yakni berperan sebagai stabilisator yang berasal dari tanaman rumput laut. Tujuan dari penelitian ini adalah untuk meningkatkan kualitas bubuk putih telur ayam dengan penambahan karagenan. Studi ini dilakukan dengan menggunakan metode percobaan laboratorium dengan desain rancangan acak lengkap, yang melibatkan empat perlakuan empat perlakuan dan lima ulangan. Perlakuan yang diberikan adalah penambahan karagenan sebanyak 1%, 2%, dan 3% dari jumlah telur (w/w), serta terdapat perlakuan kontrol tanpa penambahan karagenan. Penambahan karagenan berdampak secara signifikan (P<0,01) terhadap  kadar air, kadar protein, kadar lemak, kelarutan, dan warna.  Penambahan karagenan pada bubuk putih telur ayam dapat meningkatkan kadar protein, kelarutan, dan kecerahan. Bubuk putih telur ayam dengan penambahan karagenan dapat menurunkan kadar air, kadar lemak, warna kemerahan, dan kekuningan. Berdasarkan hasil penelitian, putih telur ayam bubuk dapat dikembangkan menggunakan karagenan 3% untuk meningkatkan kualitas putih telur ayam bubuk.
Characterization of baked egg custard formulated using suji leaf juice Evanuarini, Herly; Nidhal, Hemas Azizila
Jurnal Penelitian Pendidikan IPA Vol 11 No 1 (2025): January
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i1.7029

Abstract

The purpose of this study was to find out the physicochemical characteristics of baked egg custard adding 1%, 2%, and 3% of suji leaf juice with a control sample that had no addition. Four treatments and five replications were used in a fully randomized design. Standard laboratory techniques were used to examine the following: texture, pH, yield, color (L, a*, b*), proximate composition, and crude fiber. Data of baked egg custard were processed using ANOVA and Duncan's Multiple Range Test to identify significant differences. The addition of suji leaf juice had a substantial impact on all measured parameters, according to the results (P<0.01). In terms of protein, fat, and crude fiber content, as well as improved texture and color qualities, the custard made with 3% suji leaf juice was highest quality.  Improved product stability and sensory appeal were also demonstrated by the pH, yield, and moisture content. According to the results, suji leaf juice optimally improves the physicochemical quality of baked egg custard when added at a rate of 3%. This makes it a promising ingredient for dessert goods that are both functional and aesthetically pleasing.
Co-Authors Anisa, Cintya Dienardila Herly Evanuarini