Physicochemical and Microbiological Characteristics of Healthy Drink that Contains Honey and Arabic Chicken Egg Yolk in Difference Age
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Mixing raw egg sin drinks such as healthy drink has become a habit for some people. The addition of egg yolk in beverages such as healthy drink should be supervised because the eggs used are still raw. The objective of this experiment was to analyze microbiological and physico chemical characteristics of healthy drink that contains Arabic chicken egg yolk and honey. Completer and omized design with two-factor factorial pattern was used in this experiments design. The first factor was honey addition (addition of honey and without addition of honey) and the second factor was the difference in age of the egg (day 2, day 5 and day 8). Data was processed by using ANOVA, then the results that showed significant effect was further analyzed by using Tukey's test. Up to eighth day, healthy drink that contains Arabic chicken egg yolk with addition of honey was safer than without addition of honey (Based on the SNI 01-7388-2009). The temperature of healthy drink increased significantly with honey addition. pH of healthy drink decreased significantly with honey addition and increased significantly during storage. The interaction between honey addition and the difference in age of the Arabic chicken egg had significant effectin viscosity, and water contents of healthydrink.
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