Sensory Characteristics of Egg Yolk Fermentation at Different Times and Yeast Levels Nahariah, N.,1,a), H.Hikmah1, S.Asharianti2
1Laboratory Meat and Egg, Animal Science Faculty, Hasanuddin University, Perintis Kemerdekaan 8 Makassar City, South Sulawesi
2 Halal Inspection Center Institute of Research and Community Service, Hasanuddin University
Abstract
The fermentation process is carried out in the manufacture of egg flour to minimize the Maillard reaction. This study aims to evaluate the fermentation time and yeast level applied to egg yolks to produce egg yolk powder. The application of time and yeast level in the egg yolk fermentation process is thought to have an impact on the egg yolk. This study used a 3x3 factorial research design with 5 replications. The research treatment was factor 1, the fermentation time was 1, 2, and 3 hours. Factor 2 was yeast level (%) , 10, 20, and 30, respectively. The sensory characteristics measured were the color of the egg yolk, the scent of the egg, the scent of yeast, and the texture of the fermented egg yolk. The results showed that the fermentation time and bread yeast level had no significant effect on the color, scent of the egg, and texture of the fermented egg yolk. However, the fermentation time had a significant effect (P<0.05) on the scent of yeast in the egg yolk. Fermentation time and level of addition of yeast did not show changes in color, scent of the egg, and texture of fermented egg yolks. The scent of yeast decreases with increasing fermentation time.
