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Antioxidant Activity, and Physicochemical Characteristics Honey Egg Powder with Different Drying Times
Yusrawati Y.
Aip Conference Proceedings
Abstract
Honey egg drink is a food with complete nutrition. However, it is easily damaged and its quality changes quickly, both during the transportation process and during the storage process. Decreasing the quality of honey egg drink needs proper handling such as preservation and further processing so that the product reaches the consumer with good quality. Product handling can be done of them by using the drying method. This study aims to examine and analyze the antioxidant activity and physicochemical characteristics of honey egg powder with different drying times. The parameters measured in this study were antioxidant activity, water content, dissolving time, pH value, and yield value. The research design used was a Completely Randomized Design (CRD) using 5 repetitions. the research treatment was drying time (hours) 12, 14, 16, and 18, respectively. The results showed that the different drying times for honey egg powder had a very significant effect(P<0.01) on the pH value. Drying time had a significant effect (P<0.05) on antioxidant activity and moisture content, but had no significant effect (P>0.05) on dissolution time and yield value. Drying for 12 hours can increase antioxidant activity and maintain physicochemical properties.