Identification of Proximate Composition of Fermented Chicken Eggs by Using Lactobacillus plantarum with Different Incubation Times

  • A. Mangalisu Departemen Peternakan, Fakultas Pertanian, Universitas Muhammadiyah Sinjai
  • A. K. Armayanti Departemen Peternakan, Fakultas Pertanian, Universitas Muhammadiyah Sinjai
  • I. I. Arief Departemen Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan, Institut Pertanian Bogor
  • Z. Wulandari Departemen Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan, Institut Pertanian Bogor

Abstract

Eggs that have a balanced amino acid content can fullfill protein that needs in humans, However, eggs have a low shelf life so they were easily damaged. Fermentation technology on foodstuffs by using microbes has been widely carried out, among others using Lactobacillus bacteria. The type of Lactobacillus bacteria commonly used in egg fermentation is Lactobacillus plantarum. This study was conducted experimentally by using a completely randomized design (CRD) with 3 treatments and 3 replications each. The treatment was carried out by fermentation with an incubation temperature of 37 oC with different incubation times of 0, 48, and 96 hours with research parameters water content, crude fat, crude fiber, BETN and ash content. The results showed that different incubation time treatments on fermented chicken eggs had a significant effect (P<0.05) on water content, crude fat, crude fiber, BETN and ash content. The nutritional composition of fermented eggs by using L. plantarum could be seen from the decrease in water content, crude fiber and BETN and an increase in crude fat and ash content with increasing incubation time. The value of water content, crude fat, crude fiber, BETN and optimum ash content at an incubation temperature of 37 oC for 96 hours of incubation time.

Downloads

Download data is not yet available.
Published
2022-01-08
How to Cite
A. Mangalisu, A. K. Armayanti, I. I. Arief, & Z. Wulandari. (2022). Identification of Proximate Composition of Fermented Chicken Eggs by Using Lactobacillus plantarum with Different Incubation Times. Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 10(1), 47-50. https://doi.org/10.29244/jipthp.10.1.47-50