Daya dan kestabilan buih telur itik Cirebon pada lama penyimpanan yang berbeda dengan penambahan putih telur ayam ras segar

Abstract

The application of duck egg in bakery product is very limited, because the egg foaming and foam stability of duck egg is low. This research was design to find out good of albumen foam and foam stability with adding fresh hen egg and storage at room temperature. This research was poultry Science, Bogor Agricultural University, from June-August 2006. At first treatment were egg age which contained factor levels; fresh, 7,14 and 21 days at room temperature and second treatment were the adding fresh hen egg, this is contained 7 factor levels; 0%; 10%; 20%; 30%; 40%; 50% and 60%. Data of egg foaming and foam stability was analyzed by using non-parametric method.