Daya dan kestabilan buih putih telur ayam ras pada umur telur dan level penambahan asam asetat ynag berbeda

Abstract

Hen's egg has higher foaming ability compare to with duck egg. This foarming ability is usefull in food industri, such as breads, cakes, and several bakery items. To increase the foaming stability, it is need to chemical materials, one of them are acetid acid. This reserarch was designed to the effect of adding acetid acid and storage at room temperature. Data on albumen foam and stability were analyze using descriptive methode.