Application of types yeast with different fermentation times on the functional properties of chicken eggs.

The application of fermentation technology to chicken eggs is carried out as an effort to diversify products. However, there have not been many studies on the effect of using bread's yeast and "tape" yeast with different fermentation times on the functional properties of eggs. This study aims to examine the types of yeast and fermentation times on the functional properties of chicken eggs. The studies used a completely randomized design with a 2×3 factorial pattern. Factor A was the types of yeast i.e.: Bread's yeast and "Tape" yeast. Factor B was the fermentation times (hours) i.e.: 1,2 and 3, respectively. The parameters measured were foaming capacity, foaming stability, and coagulation times. The results showed that the uses of different types of yeast and fermentation times did not significantly affect the foaming capacity and foaming stability of fermented chicken eggs. Similarly, there was no interaction between the two treatments. However, the use of different types of yeast and fermentation times have a very significant effect (P <0.01) on the coagulation time of fermented chicken eggs. There is an interaction between the two treatments on the coagulation time of fermented chicken egg. The uses of bread's yeast in the chicken egg fermentation process are significantly different, its coagulates faster than using "tape" yeast. The use of a long fermentation time significantly accelerates the coagulation time. The use of bread's yeast for 3 hours in the fermentation process of the chicken egg can accelerate the coagulation time but it does not change the capacity and stability of the foam. [ABSTRACT FROM AUTHOR]