Effect of Addition Pichia kudriavzevii TPi.06 and Length of Fermentation on pH, Water Content, and Total Yeast in Duck Egg Yolk Flour
Abstract
Defect of duck eggs can be reduced through preservation by drying, which facilitates storage, saves costs, and extends shelf life. Egg flour is a processing alternative that maintains nutritional quality and is easy to apply. This study aims to determine the effect of Pichia kudriavzevii TPi.06 concentration and fermentation time on pH, moisture content, and yeast count in duck egg yolk powder. The method used was a completely randomized design with nested patterns with treatments of P. kudriavzevii concentrations of 0.2%, 0.4%, and 0.6% and fermentation times of 24 and 48 hours. The results showed that the treatment had a significant effect (P<0.05) on pH, with a range of 5.72–6.21, which was still in accordance with the quality standard (5.5–7.0). Conversely, moisture content (2.22–3.13%) and yeast count (1.06×10⁵–1.93×10⁵ CFU/g) had no significant effect (P>0.05). However, the yeast count produced still exceeded the SNI limit and did not meet microbiological safety standards. The best treatment was obtained at a concentration of 0.4% with a fermentation time of 48 hours, producing egg yolk powder with a pH of 6.21, moisture content of 2.80%, and yeast count of 1.06×10⁵ CFU/g.
Downloads
References
Abreha, E., Getachew, P., Laillou, A., Chitekwe, S., and Baye, K. 2021. Physico-chemical and functionality of air and spray dried egg powder: implications to improving diets. International Journal of Food Properties Taylor & Francis 24(1): 152–162. DOI: 10.1080/10942912.2020.1867569
Arifin, N., Monica, M., and Fatati. 2023. Pengaruh Penambahan Ragi Tempe Terhadap Kualitas Fisik Tepung Putih Telur Itik. Prosiding Seminar Nasional Cendekia Peternakan 2 2829–1417.
Azizah, N., Djaelani, M. A., and Mardiati, S. M. 2018. Kandungan Protein , Indeks Putih Telur (IPT) dan Haugh Unit (HU) Telur Itik Setelah Perendaman dengan Larutan Daun Jambu Biji (Psidium guajava) yang disimpan pada Suhu 27C. Buletin Anatomi dan Fisiologi 3.
Balia, R. L. 2014. Potensi Yeast (Khamir) Dalam Bahan Pangan. Fakultas Peternakan Universitas Padjadjaran.
Ekayani, I. A. P. H. 2015. Efisiensi Penggunaan Telur Dalam Pembuatan Sponge Cake. 6.
Helmy, E. A. M., Abdelghany, T. M., Soliman, S. A., and Ganash, M. 2019. Evaluation of potentially probiotic attributes of certain dairy yeast isolated from buffalo sweetened Karish cheese. Heliyon Elsevier Ltd 5(5). DOI: 10.1016/j.heliyon.2019.e01649
Ismoyowati, and Purwantini, D. 2013. Egg Production and Quality of Local Ducks in Ducks Farming Center Area. Jurnal Pembangunan Pedesaan 13(1): 119157.
Jing, H., Yap, M., Wong, P. Y. Y., and Kitts, D. D. 2011. Comparison of Physicochemical and Antioxidant Properties of Egg-White Proteins and Fructose and Inulin Maillard Reaction Products. Food and Bioprocess Technology 4(8): 1489–1496. DOI: 10.1007/s11947-009-0279-7
Johansen, P. G., Owusu-Kwarteng, J., Parkouda, C., Padonou, S. W., and Jespersen, L. 2019. Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa. Frontiers in Microbiology Frontiers Media S.A. DOI: 10.3389/fmicb.2019.01789
Napirah, A. M. D., Hafid, H., and Napirah, A. 2023. Mutu Organoleptik Tepung Telur Menggunakan Bagian Telur Itik dan Ragi yang Berbeda. Jurnal Ilmiah Peternakan Halu Oleo Universitas Halu Oleo 5(4): 324. DOI: 10.56625/jipho.v5i4.43415
Nusa, M. I., Suarti, B., and Marbun, R. A. 2017. Addition Of Tempe And Old Fermentation To The Quality Of Albumin Flour Egg. AGRIUM: Jurnal Ilmu Pertanian 20(3): 211–221.
Prakusya, T. N., Wibowo, C. H., and Sampurno, A. 2021. Sifat Fisikokimia Dan Fungsional Tepung Telur Utuh Dengan Penambahan Berbagai Konsentrasi Ragi Roti (Saccharomyces cereviceae). Fakultas Teknologi Pertanian Universitas Semarang, Semarang.
Rachmanto, T., Tarmizi, A., and Tyra, H. S. 2017. Effect of Fermentation Time on the Yield. 1–15.
Romantica, E., Thohari, I., and Radiati, L. E. 2017. Effect on Fermentation Time to Water Content, Rendement, Foaming Capacity and Foaming Stability of Pan Drying Egg Powder. Jurnal Aplikasi Teknologi Pangan 4: 1–8.
Rosita, Handito, D., and Amaro, M. 2021. Pengaruh Konsentrasi Starter SCOBY (Symbiotic Culture Of Bacteria and Yeast) Terhadap Mutu Kimia, Mikrobiologi dan Organoleptik Kombucha Sari Apel. Jurnal Ilmu dan Teknologi Pangan 7(2): 12–22.
Rosmiati, R., Basriwijaya, K. M. Z., Saragih, F. H., and Alham, F. 2021. Pemberdayaan Peternak Itik melalui Pakan Fermentasi dalam Menghasilkan Teresol di Desa Bate Puteh Kota Langsa. 2(3): 287–291.
Said, M. I., Likadja, J. C., and Asteria. 2020. The Characteristic of Chicken Egg Powder which The Aerob Fermented by Yeast in Aerob. Jurnal Pangan dan Gizi 2(1): 36.
Shrivastava, A., Pal, M., and Sharma, R. K. 2023. Pichia as yeast cell factory for production of industrially important bio-products: Current trends, challenges, and future prospects. Journal of Bioresources and Bioproducts Elsevier B.V. 8(2): 108–124. DOI: 10.1016/j.jobab.2023.01.007
Standar Food and Drugs Administration. 1966.
Suryani, Y., Hernaman, I., and Ningsih, N. 2017. Pengaruh Penambahan Urea Dan Sulfur Pada Limbah Padat Bioetanol Yang Difermentasi Em-4 Terhadap Kandungan Protein Dan Serat Kasar. Jurnal Ilmiah Peternakan Terpadu 5(1): 13. DOI: 10.23960/jipt.v5i1.p13-17
UNICE. 2010. UNECE Standard Egg-2.
Wati, R. Y. 2018. Pengaruh Pemanasan Media PCA Berulang Terhadap Uji TPC di Laboratorium Mikrobiologi Teknologi Hasil Pertanian Unand. Jurnal TEMAPELA 1(2): 44–47. DOI: 10.25077/temapela.1.2.44-47.2018
Xi, Y., Xu, H., Zhan, T., Qin, Y., Fan, F., and Zhang, X. 2023. Metabolic engineering of the acid-tolerant yeast Pichia kudriavzevii for efficient L-malic acid production at low pH. Metabolic Engineering Elsevier Inc. 75(November 2022): 170–180. DOI: 10.1016/j.ymben.2022.12.007
This work is licensed under a Creative Commons Attribution 4.0 International License.
