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Rahman Ali Marbun
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Agriculture, Biological Sciences & Forestry

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ADDITION OF TEMPE AND OLD FERMENTATION TO THE QUALITY OF ALBUMIN FLOUR EGG Mhd. Iqbal Nusa; Budi Suarti; Rahman Ali Marbun
AGRIUM: Jurnal Ilmu Pertanian Vol 20, No 3 (2017)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (445.688 KB) | DOI: 10.30596/agrium.v20i3.1051

Abstract

This study aimed to determine the effect of tempe yeast in the fermentation process of the nature quail egg albumin quality flour quail egg albumin. This study uses a completely randomized design (CRD). Results of statistical analysis on each parameter gives the following conclusion: The addition of yeast tempeh provide highly significant effect (P> 0.01) the protein content, moisture content, froth, southwest coagulation, pH, organoleptic color. Long fermentation gives highly significant effect (P> 0.01) the protein content, moisture content, froth, southwest coagulation, pH, organoleptic color. Interaction treatment had no significant effect (P <0.05) the protein content, moisture content, froth, southwest coagulation, pH, organoleptic color.Keywords: Quail eggs, yeast tempeh, fermentation and lactic acid.
Co-Authors Budi Suarti