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Antioxidant and Antihypertensive Activity Egg White Powder Produced by Pan Drying at Different Temperature and Drying Time . Nahariah; A. M. Legowo; E. Abustam; A. Hintono
Jurnal Ilmu dan Teknologi Peternakan Vol. 4 No. 1 (2015)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Antioxidant and antihypertensive (ACE-Inhibitors) are commonly known as bioactive molecules in foodstuff. Both molecules can be obtained naturally or through processing and preservation of egg white of poultry eggs. One way of preserving the egg white with drying method is by pan drying method. The objective of this study was to determine an appropriate temperature and drying time to produce high yield of antioxidant and antihypertensive activity. The materials used for this study were 900 eggs which were obtained from the same farm. That amount was calculated based on the number of experimental units required to run the experiment with the total number of treatment (3 x 3) with 4 replications for each treatment combination giving 25 chicken eggs for each treatment. The experiment was carried out using a 3x3 factorial arrangement according to completely randomized design. The first factor was drying temperature, i.e. 45oC, 50oC, and 55oC and the second factor was drying time, i.e. 30h, 39h, and 48h. The results showed that high antioxidant activity was found on egg white which was dried at temperature of 45oC for 39 hours which reached 26.85%. However, antihypertensive activity was optimum at 50oC and drying for 48 hours, which was up to 75.06%. Drying the egg white using appropriate temperature and time may improve the antioxidant and antihypertensive activities.

Fermentation Ability of Lactobacillus plantarum on the Infertile Egg at Different Incubation Time A. Mangalisu; . Nahariah; W. Hatta
Jurnal Ilmu dan Teknologi Peternakan Vol. 4 No. 2 (2015)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

The use of infertile egg can be offset by increasing the quality of product by fermentation to be a highly competitive commodity. Fermented yield can be used as functional food ingredients which are good for health, for facilitating absorption, and for extending the shelf life of the product. The purpose of this research was to determine the fermentation ability of Lactobacillus plantarum on the infertile egg at different incubation time. Infertile egg was broken and sterilized for 15 minutes and then fermented for 0, 2, and 4 days. Parameters measured in this research were the total count of L. plantarum, pH value, lactic acid content, and moisture content. Experimental data were analyzed using analysis of variance of completely randomized design. The results showed that total L. plantarum (Log10 CFU/ml) increased in line with the incubation time, i.e. 8.3, 9.31, 9.73, respectively for day 0, 2, and 4 of the incubation time. The pH decreased as incubation time increased, namely 7.05, 5.67, 5.36, respectively for day 0, 2, and 4. The value of lactic acid content for day 0, 2, and 4 of incubation period was 0.62%, 1.28%, 2.15%, respectively while the water content was 71.3%, 73.21%, and 74.94%, respectively. In conclusion, this research proved the existence of the fermentation ability of L. plantarumtowards the infertile egg which were indicated by the increase of the total count of L. plantarum, lactid acid content and moisture content, even though pH value decreased as the incubation period increased. The optimum time of the incubation period was 4 days.

Evaluation of the Types of Processing on the Organoleptic Acceptability of the Infertile Eggs Khaerunnisa Khaerunnisa; Nahariah Nahariah; E. Murpiningrum
Jurnal Ilmu dan Teknologi Peternakan Vol. 4 No. 3 (2016)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Infertile eggs are the eggs that can not hatch. These eggs are only used for household consumption and are usually processed by boiling it. There are not many studies have been done of using other methods, such as omelette and fried. The purpose of this research was to study organoleptic acceptability by panelists towards processed methods of the infertile eggs, i.e. boiled eggs, scrambled eggs and fried eggs. The results of study indicated that the average hedonic value for color of the boiled egg was 3.93 (like) and was significantly different from that of the omelette egg which was 4.6 (really like), but was similar to that of the fried egg, which was 3.83 (like). The average hedonic value for texture of boiled egg was 4.47 (really like) and was significantly different from that of the omelette, which was 3.6 (like) and fried eggs of 3.47 (like). The average value for flavor was 3.6 (like), 3.67 (like), and 3.87 (like), respectively for boiled, omelet, and fried eggs. The average value for taste for each treatment was 3.93 (like), 3.8 (like), 4.07 (like), respectively. In conclusion, treatment did not contribute to the hedonics of the panelists for flavor and taste. Processing of the infertile eggs in form of boiled, scrambled, and fried were similar for taste and flavor, but with regards to the color and texture, panelists prefer the omelette for the former and the fried eggs for latter.

Optimization of antioxidants with different fermentation time in the salvage industry infertile eggs Fastawa Rajma; N. Nahariah; Fatma Maruddin
Jurnal Ilmu dan Teknologi Peternakan Vol. 5 No. 1 (2016)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

The eggs infertile is one alternative food to meet the nutritional needs and other benefts of eggs. The study aims to determine the effect of different fermentation time of the optimization efforts antioxidants in infertile eggs hatching the remaining results. The study design used a completely randomized design (CRD) with three treatments and fve replications. Study treatment was 0, 2 and 4 days. Materials used are infertile eggs hatching period of 18 days as many as 45 items. The parameters measured were the antioxidant activity, the concentration of antioxidants and thiobarbituric acid (TBA) and fat content. The results showed that the antioxidant activity in the rest of the infertile eggs hatching industry results highly signifcant effect increases with the length of fermentation consecutive 0 days amounted to 87.44%, amounting to 96.75% 2 days and 4 days amounted to 99.38%. The concentration of antioxidants in infertile eggs hatching salvage industry very signifcantly decreased with increasing fermentation time consecutive 0 days of 11.56%, 2 days of 10.66% and 4 days of 11.11%. TBA value (malonaldehid mg/10 mg) in infertile eggs hatching salvage industry very signifcantly decreased with increasing fermentation time consecutive 0 days of 0,09, 2 days of 0.08 and 4 days of 0.05. The percentage of fat in infertile eggs hatching salvage industry very signifcantly decreases with increasing length of fermentation consecutive days 0 of 11.56%, 2 days of 10.66% and 4 days of 11.11%. Fermentation for 2 days to optimize the rest of antioxidants in the eggs infertile hatching results.

KARAKTERISTIK FUNGSIONAL TELUR INFERTIL SISA HASIL PENETASAN YANG DIFERMENTASI MENGGUNAKAN Saccharomyces cerevisiae PADA LEVEL YANG BERBEDA (Functional Characteristics of Egg Infertile Hatchery Remaining at Fermentation in Saccharomyces cerevisiae Using Different Level) L. Amaliah; Nahariah Nahariah; H. Fattah; H. M. Ali
Jurnal Ilmu dan Teknologi Peternakan Vol. 5 No. 2 (2017)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Infertile eggs obtained from hatchery process has experienced a declined characteristic in the functional properties. The decrease is due to the storage and warming up during the hatching process. An attempt should be taken to improve it through a fermentation process. This study aimed to determine the functional characteristics of infertile egg which was fermented using different levels of Saccharomyces cerevisiae. This study was carried out according to completely randomized design (CRD) with 4 treatments and 3 replications. The parameters measured were the power of foam, foam stability, coagulation time and gel strength. The results showed that the fermentation of infertile eggs using different levels of Saccharomyces cerevisiae signifcantly (P<0.05) affected the foam power and foam stability and became highly signifcant (P<0.01) against coagulation time, but had no effects (P>0.05) on the gel strength. Fermentation using Saccharomyces cerevisiae at the level of 6% can maintain gel strength, improving foam, foam stability and coagulation time of infertile eggs obtained from the hatching process.

EVALUASI KARAKTERISTIK FISIKOKIMIA TELUR INFERTIL SISA HASIL PENETASAN YANG DI FERMENTASI MENGGUNAKAN Saccharomyces cerevisiae PADA LEVEL YANG BERBEDA (Evaluation of physicochemical eggs of infertil egg results reservations in fermentation using Saccharomyces cerevisiae on different levels) Hatijah Hatijah; N. Nahariah; H. Fattah; H. Hikmah
Jurnal Ilmu dan Teknologi Peternakan Vol. 6 No. 2 (2018)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Telur infertil sisa hasil penetasan merupakan telur yang telah melalui proses seleksi atau candling dari perusahaan penetasan. Telur infertil merupakan telur yang tidak mengalami proses pembuahan. Telur infertil sisa hasil penetasan telah banyak mengalami perubahan fisikokimia akibat proses pemanasan selama pemeraman berlangsung. Telur ini masih banyak digunakan sebagai pangan dalam masyarakat, baik sebagai telur konsumsi maupun sebagai tambahan bahan pangan. Penelitian ini dilakukan untuk mengetahui karakteristik fisikokimia telur infertil sisa hasil penetasan yang difermentasi menggunakan Saccharomyces cerevisiae pada level yang berbeda. Penelitian ini menggunakan rancangan percobaan acak lengkap dengan 4 perlakuan dan 3 ulangan. Parameter yang diamati adalah karakteristik fisikokimia yang meliputi kadar air, pH, kekentalan, protein, lemak dan gula reduksi. Hasil penelitian menunjukkan bahwa fermentasi telur infertil menggunakan Saccharomyces cerevisiae pada level yang berbeda berpengaruh nyata (P≤0,05) terhadap nilai pH, kekentalan, protein, lemak dan gula reduksi, namun tidak berpengaruh nyata (P≥0,05) terhadap persentase kadar air. Fermentasi Saccharomyces cerevisiae dengan menggunakan level 2% dapat memperbaiki karakteristik fisikokimia telur infertil sisa hasil industri penetasan.

PENAMBAHAN JENIS DAN LEVEL BAHAN PENGISI YANG BERBEDA TERHADAP NILAI PROFIL WARNA L*, a*, b* PRODUK CHIP TELUR K. Kartina; N Nahariah; H. Hikmah
Jurnal Ilmu dan Teknologi Peternakan Vol. 10 No. 1 (2022)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v10i1.20468

Egg chips are not yet common in society so it is necessary to pay attention to appearance, especially color. Color is one of the determinants of food being accepted or not by consumers. This study aims to determine the effect of adding the type and level of fillers to the value of L*, a*, and b* in egg chips. Eighty-one eggs were used in the research. The studies were arranged based on a completely randomized design with a 3 x 3 factorial pattern with 3 replications. The first factor consisted of 3 types of fillers, namely tapioca powder, soybean protein isolate, and Porang powder. The second factor was the level of filler (%) 3, 6, and 9 respectively. Parameters measured were color (L*= brightness level, a*= redness level, b*= yellowness level). The addition of tapioca powder can increase the brightness of the egg chips, and Porang powder can increase the reddish and yellowish color of the egg chips. However, at the filler level, it can increase the color of the brightness, redness, and yellowness of egg chips.

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