FRAKSINASI ALBUMIN BEBERAPA TELUR UNGGAS DAN UJI SIFAT FUNGSIONALNYA

Abstract

This research was conduct to analyze the albumin characteristic of kind's eggs on foam capability, stability of foam, gelatin value, extending capability of angel cake, and organoleptic test (odor value). Three days old of Leghorn eggs, native chicken's eggs, duck's eggs, and quail's eggs were used as material in this research. Wheat flour, salt, cream "tartrat", margarine, ammonium sulfate, and aquades were used as research stuff This research used stirrer, mixer, electric centrifuge, baker glass, electric scale, and spatula. Taylor and Bigbee (1973) methods was used to measure foam capability and foam stability. Baldwin (1977) method was used to measure gelation value. Organoleptic test used Lcgowo (2003) method. Randomized Completely Block Design 5x5 was used to analyze data. Result of this research showed that there were no significant value at foam capability, stability of foam, gelatin value, extending capability of angel cake, and organoleptic test on each egg. However, quail eggs showed highest value on foam capability (393,6%) and foam stability (98,95%) but had lowest value on extending capability on angel cake (107,15%). Highest value on extending capability of angel cake was on leghorn eggs. Duck eggs had highest on gelation capability value but had lowest in odor value