Sifat fisik dan fungsional tepung putih telur ayam ras dengan penambahan taraf asam sitrat yang berbeda

Abstract

This study was aimed to examine physical and functional characteristic of hen albumen powder in different citric acid adding to hen albumen (1.9, 2.8 and 5.3 %). This research was carried out at poultry science laboratory and animal product technology laboratory. 45 hen egg with one daily old were used in this study. The experimental design was randomized complete block design. The collected data was analyzed using analysis of variance (ANOVA) which was followed by the Duncan’s test for any significant result. The result showed that different citric acid adding has very significantly effect (P<0.01) to foaming capacity and foaming stability of hen albumen powder.