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All Journal Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
M. W. Pangestu
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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Physicochemical, Microbiological, and Organoleptic Characteristics of Cookies During Storage with Egg Yolk Powder Formulation M. W. Pangestu; Z. Wulandari; M. S. Soenarno
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 13 No. 1 (2025): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.13.1.28-33

Abstract

Drying technology is one method of preserving eggs by converting them into egg yolk powder. This study aims to analyze the physicochemical, microbiological and organoleptic characteristics of cookies made with egg yolk powder formulation over storage periods of 0, 15, and 30 days. The experimental design used a single factor of storage duration (0, 15, and 30 days) with analysis of variance (ANOVA) to determine the effect of storage time with a 95% confidence interval. Cookies with egg yolk powder formulation showed changes in both physicochemical (pH, Aw, water content and texture) and microbiological values during the storage period. There was an increase in water activity and water content of the cookies, while a decrease was observed in pH and breaking strength. The microbiological changes in the cookies still met the Indonesian National Standard (SNI) for cookies up to day 30 of storage. The organoleptic test results indicated that cookies with egg yolk powder formulation were generally well-received, with characteristics of color, aroma, texture, and taste falling within the range of like to favorably liked.
Co-Authors M. S. Soenarno Z. Wulandari