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All Journal Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) Agrikultura Microbiology Indonesia Jurnal Hortikultura JURNAL AGROTEKNOLOGI Jurnal Biologi Universitas Andalas Jurnal Agroekoteknologi Jurnal Perlindungan Tanaman Indonesia Jurnal Ilmiah Universitas Batanghari Jambi Agrosains: Jurnal Penelitian Agronomi Jurnal Pertanian Agros Journal of Applied Agricultural Science and Technology Al Qalam: Jurnal Ilmiah Keagamaan dan Kemasyarakatan JURNAL AGROHITA JURNAL PERTANIAN JERAMI Indonesian Journal of Crop Science Menara Perkebunan Menara Ilmu Jurnal Abdi Masyarakat (JAM) Agro Bali: Agricultural Journal Jurnal Abdi Insani Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Journal of Global Sustainable Agriculture International Journal of Science and Society (IJSOC) Jurnal Riset Perkebunan (JRP) Journal of Applied Agricultural Science and Technology Jagur: Jurnal Agroteknologi Buletin Dharmas Andalas
Anwar, Aswaldi
Fakultas Pertanian, Universitas Andalas
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Journal : Journal of Global Sustainable Agriculture

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The Effect of Rhizopus sp. Concentration and Fermentation Time on the Characteristics of Country Chicken Egg White Flour Fakhruzy, Fakhruzy; Kasim, Anwar; Anwar, Aswaldi
Journal of Global Sustainable Agriculture Vol 4, No 1 (2023)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v4i1.6926

Abstract

The process of making domestic chicken egg white flour can be done by drying using an oven at 105 0C. To avoid the Maillard reaction, fermentation was carried out with Rhizopus sp. first. In this study, Rhizopus sp. concentrations of 0.2 %, 0.4 %, 0.6 %, 0.8 % and fermentation times of 6 hours, 12 hours and 24 hours were used. The aim of the research was to analyze the effect of the concentration of Rhizopus sp. yeast and the length of fermentation time on the characteristics of the egg white flour produced. The results showed that the concentration of Rhizopus sp. yeast and the length of fermentation time had an effect on the yield of egg white flour (P<0.05). The highest yield was obtained from using a concentration of 0.8 % and a fermentation time of 24 hours, namely 14.40 %. The lowest water content value was obtained from using a concentration of 0.2 % and a fermentation time of 6 hours, namely 5.66 %. The highest brightness test value was at a concentration of 0.8 % and a fermentation time of 24 hours, namely 63.4 %..
Co-Authors . Adrinal . Giyanto Adhevin, Shadiq Octaryan Adib, Muhammad Afrima Sari Agus Sutanto Agus Zainul Arifin Agustian Agustian Alfi Asben Anwar Kasim Aprizal Zainal Armansyah Armansyah Armansyah Armansyah Armansyah Atman Atman Atman Atman Atzim Baitur Rahman Aulia Aryanti, Nissa Auzar SYARIEF Auzar Syarif A’yun, Qurrata Benni Satria Dede Suhendra Dewi, Riska Kurnia Dewi, Yulia Djoko Santoso Eka Susila elara resigia Endang Murwantini Fakhruzy Fakhruzy Fakhruzy, Fakhruzy Fri Maulina Giyanto . Gusviani, Nisa Azzahra Halimatus Syahdia Hasibuan Henny Puspita Sari Hervani, Dini Ilham Havifi Indra Dwipa Irawati Chaniago Irawati Irawati Irawati Irawati Irfan Suliansyah Itra, Novi Rahmat Kiki Yulianto KRISTINA, NILLA Mismawarni Srima Ningsih Mufti Gustrianda Muhammad Iqbal Abdi Lubis Muhammad Parikesit Wisnubroto Nalwida Rozen Netti Herawati nFN noflindawati nFN Yusniwati Nizar Hanafiah Nasution Noflindawati Noflindawati Noprizal Noprizal Nova Suryani Nugraha Ramadhan P.K. Dewi Hayati P.K. Dewi Hayati Pagil Prawinata Prasetyo, Rival Pratama, Rafdi Rahmi Azhari Ramadhani, Hanggraini Ramadhani, Lembayung Maghfira Raudha Thaib Rengga Septiadi Rita Hayati Rivandi, Oktavia Sanna Paija Hasibuan Sari, Afrima Sari, Lusi Puspika Satriyas Ilyas SATRIYAS ILYAS Silitonga, Yusnita Wahyuni Silvadriyanto, Reihan Siska Efendi Sri Heriza Sudarsono Sudarsono Sudarsono Suhendra, Dede Sumbari, Chika Susila, Rahma Syafrimen Yasin Tetty CHAIDAMSARI UJANG KHAIRUL Utami, Ami Sukma Wahyuni, Ony Tri Yanuar Yanuar Yulia Dewi Yusniwati Yusniwati Zahlul Ikhsan Zebua, Exel Valentino