Assessment of organoleptic quality in fermented chicken egg whites at different times

Abstract

Abstract Egg are livestock product derived from highly nutritious poultry and are needed by living things such as protein, fat, vitamins and minerals in sufficient quantities. Eggs are generally used as food in cake making or as side dishes. Egg processing has not been done much especially as a drink. New innovations are needed to increase the value of the benefits of eggs. One new innovation that can be done is by processing fermented eggs. The purpose of this study was to assess the organoleptic quality of fermented chicken eggs white at different fermentation times. The number of panelists in this study were 20 panelists in the category of semi-trained. The panelists’ criteria were to consume eggs, aged 20-23 years, and sex, male and female. The research treatment is the fermentation time (hours) is 0, 6, 12, 18 and 24. The parameters assessed were organoleptic quality including aroma, taste, thickness, preference, and color. This study showed that there was a change of aroma, taste, preference and color with increasing fermentation time, but the thickness does not change during the fermentation process. The results showed that fermented egg whites at different times could improve the aroma and taste of eggs. The thickness of the egg white does not change during the fermentation process. However, the resulting color is yellowish white and is preferred. The organoleptic quality value of egg white changes during the fermentation time and is optimal at 6 hours of fermentation.

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