Effect of P. kudriavzevii Tpi.06 Concentration and Fermentation Time on the Functional Properties of Duck Egg Yolk Powder
Abstract
Duck egg flour is one of the processed products from whole eggs through a drying process. Egg flour processing can extend shelf life without reducing its nutritional value. This study aims to determine the effect of adding P.kudriavzevii concentration and length fermentation on the yield, solubility, foaming ability, and foam stability of duck egg yolk flour. This research was conducted at the Animal Product Processing Laboratory, Faculty of Animal Husbandry, Padjadjaran University. This study was conducted experimentally using a Completely Randomized Nested Design with P.kudriavzevii concentrations of 0.2%, 0.4%, and 0.6% at fermentation times of 24 and 48 hours. The results showed that the fermentation time had a significant effect on the yield, solubility, foaming ability, and foam stability of duck egg yolk flour. The results of the study showed that the fermentation time of 48 hours using a P.kudriavzevii concentration of 0.6% produced the best duck egg flour with a yield value of 52.35%, solubility of 84.59%, foaming ability 83.75%, and foam stability of 98.16%.
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