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 exa...
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Tagungsbericht |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | 1 |
| container_start_page | |
| container_title | |
| container_volume | 2628 |
| creator | Nahariah, N. Hikmah, H. |
| description | 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 |
| doi_str_mv | 10.1063/5.0144172 |
| format | Conference Proceeding |
| fullrecord | <record><control><sourceid>proquest_scita</sourceid><recordid>TN_cdi_proquest_journals_2822524116</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2822524116</sourcerecordid><originalsourceid>FETCH-LOGICAL-c208t-97a508329443a70f72a84b3c32f00be6338491b55cf7f866ebff97c03d72b78e3</originalsourceid><addsrcrecordid>eNp9kEtLAzEUhYMoWB8L_0HAnTA172SWpfiCghsFdyGTJm1qOxOTVOm_d4YpuHN1Lvd-93LuAeAGoylGgt7zKcKMYUlOwARzjispsDgFE4RqVhFGP87BRc4bhEgtpZqAMItxG6wpoWth52E5RJfhwZlc4E8oa7gM3rvk2gJ72fU6oiXsem4o1g76fWuHrtnCmLroUgnD0EO7DvbTtdCtVvkKnHmzze76qJfg_fHhbf5cLV6fXuazRWUJUqWqpeFIUVIzRo1EXhKjWEMtJR6hxglKFatxw7n10ishXON9LS2iS0kaqRy9BLfj3d7K197lojfdPvXesiaKEE4YxqKn7kYq2zC-pGMKO5MO-rtLmutjjDou_X8wRnrI_W-B_gKcO3WG</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>conference_proceeding</recordtype><pqid>2822524116</pqid></control><display><type>conference_proceeding</type><title>Application of types yeast with different fermentation times on the functional properties of chicken eggs</title><source>American Institute of Physics</source><creator>Nahariah, N. ; Hikmah, H.</creator><contributor>Dagong, Muhammad Ihsan Andi ; Dirpan, Andi ; Prahesti, Kusumandari Indah</contributor><creatorcontrib>Nahariah, N. ; Hikmah, H. ; Dagong, Muhammad Ihsan Andi ; Dirpan, Andi ; Prahesti, Kusumandari Indah</creatorcontrib><description>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.</description><identifier>ISSN: 0094-243X</identifier><identifier>EISSN: 1551-7616</identifier><identifier>DOI: 10.1063/5.0144172</identifier><identifier>CODEN: APCPCS</identifier><language>eng</language><publisher>Melville: American Institute of Physics</publisher><subject>Bread ; Chickens ; Coagulation ; Eggs ; Fermentation ; Foaming ; Stability ; Yeast</subject><ispartof>AIP Conference Proceedings, 2023, Vol.2628 (1)</ispartof><rights>Author(s)</rights><rights>2023 Author(s). Published by AIP Publishing.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c208t-97a508329443a70f72a84b3c32f00be6338491b55cf7f866ebff97c03d72b78e3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://pubs.aip.org/acp/article-lookup/doi/10.1063/5.0144172$$EHTML$$P50$$Gscitation$$H</linktohtml><link.rule.ids>309,310,314,780,784,789,790,794,4512,23930,23931,25140,27924,27925,76384</link.rule.ids></links><search><contributor>Dagong, Muhammad Ihsan Andi</contributor><contributor>Dirpan, Andi</contributor><contributor>Prahesti, Kusumandari Indah</contributor><creatorcontrib>Nahariah, N.</creatorcontrib><creatorcontrib>Hikmah, H.</creatorcontrib><title>Application of types yeast with different fermentation times on the functional properties of chicken eggs</title><title>AIP Conference Proceedings</title><description>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.</description><subject>Bread</subject><subject>Chickens</subject><subject>Coagulation</subject><subject>Eggs</subject><subject>Fermentation</subject><subject>Foaming</subject><subject>Stability</subject><subject>Yeast</subject><issn>0094-243X</issn><issn>1551-7616</issn><fulltext>true</fulltext><rsrctype>conference_proceeding</rsrctype><creationdate>2023</creationdate><recordtype>conference_proceeding</recordtype><recordid>eNp9kEtLAzEUhYMoWB8L_0HAnTA172SWpfiCghsFdyGTJm1qOxOTVOm_d4YpuHN1Lvd-93LuAeAGoylGgt7zKcKMYUlOwARzjispsDgFE4RqVhFGP87BRc4bhEgtpZqAMItxG6wpoWth52E5RJfhwZlc4E8oa7gM3rvk2gJ72fU6oiXsem4o1g76fWuHrtnCmLroUgnD0EO7DvbTtdCtVvkKnHmzze76qJfg_fHhbf5cLV6fXuazRWUJUqWqpeFIUVIzRo1EXhKjWEMtJR6hxglKFatxw7n10ishXON9LS2iS0kaqRy9BLfj3d7K197lojfdPvXesiaKEE4YxqKn7kYq2zC-pGMKO5MO-rtLmutjjDou_X8wRnrI_W-B_gKcO3WG</recordid><startdate>20230605</startdate><enddate>20230605</enddate><creator>Nahariah, N.</creator><creator>Hikmah, H.</creator><general>American Institute of Physics</general><scope>8FD</scope><scope>H8D</scope><scope>L7M</scope></search><sort><creationdate>20230605</creationdate><title>Application of types yeast with different fermentation times on the functional properties of chicken eggs</title><author>Nahariah, N. ; Hikmah, H.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c208t-97a508329443a70f72a84b3c32f00be6338491b55cf7f866ebff97c03d72b78e3</frbrgroupid><rsrctype>conference_proceedings</rsrctype><prefilter>conference_proceedings</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Bread</topic><topic>Chickens</topic><topic>Coagulation</topic><topic>Eggs</topic><topic>Fermentation</topic><topic>Foaming</topic><topic>Stability</topic><topic>Yeast</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Nahariah, N.</creatorcontrib><creatorcontrib>Hikmah, H.</creatorcontrib><collection>Technology Research Database</collection><collection>Aerospace Database</collection><collection>Advanced Technologies Database with Aerospace</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Nahariah, N.</au><au>Hikmah, H.</au><au>Dagong, Muhammad Ihsan Andi</au><au>Dirpan, Andi</au><au>Prahesti, Kusumandari Indah</au><format>book</format><genre>proceeding</genre><ristype>CONF</ristype><atitle>Application of types yeast with different fermentation times on the functional properties of chicken eggs</atitle><btitle>AIP Conference Proceedings</btitle><date>2023-06-05</date><risdate>2023</risdate><volume>2628</volume><issue>1</issue><issn>0094-243X</issn><eissn>1551-7616</eissn><coden>APCPCS</coden><abstract>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><cop>Melville</cop><pub>American Institute of Physics</pub><doi>10.1063/5.0144172</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0094-243X |
| ispartof | AIP Conference Proceedings, 2023, Vol.2628 (1) |
| issn | 0094-243X 1551-7616 |
| language | eng |
| recordid | cdi_proquest_journals_2822524116 |
| source | American Institute of Physics |
| subjects | Bread Chickens Coagulation Eggs Fermentation Foaming Stability Yeast |
| title | Application of types yeast with different fermentation times on the functional properties of chicken eggs |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-01T07%3A44%3A52IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_scita&rft_val_fmt=info:ofi/fmt:kev:mtx:book&rft.genre=proceeding&rft.atitle=Application%20of%20types%20yeast%20with%20different%20fermentation%20times%20on%20the%20functional%20properties%20of%20chicken%20eggs&rft.btitle=AIP%20Conference%20Proceedings&rft.au=Nahariah,%20N.&rft.date=2023-06-05&rft.volume=2628&rft.issue=1&rft.issn=0094-243X&rft.eissn=1551-7616&rft.coden=APCPCS&rft_id=info:doi/10.1063/5.0144172&rft_dat=%3Cproquest_scita%3E2822524116%3C/proquest_scita%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2822524116&rft_id=info:pmid/&rfr_iscdi=true |