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