Effects honey on different levels of antioxidant activity and chemical of pasteurized eggs

Abstract

Pasteurization is the process of heating food or drink of killing harmful microbes such as viruses, protozoa, and bacteria. The pasteurization process in eggs can lower protein levels and decrease antioxidant activity. Retention of proteins in pasteurized eggs can be minimize by the addition of fructose, one of the foodstuffs of animals that have high levels of fructose is honey. Honey is also a food that contains high antioxidants. This studies aims to explain the use of honey at different levels of antioxidant activity and the physical and chemical characteristics of pasteurized eggs. Parameters measured in this study was antioxidant activity, total protein, moisture content and pH value. The research design used was Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatment given in this study was P1 (control) without the use of honey, P2 = 3% honey additions, P3 = 6% honey additions, P4 = 9% honey additions. The results showed that the addition of different levels of honey in the pasteurisasi eggs had a very real effect (P <0.01) on antioxidant activity. Result of research on total protein, water content and pH value did not have real effect (P> 0,05 The addition of honey to the level of 9% can be increase antioxidant activity and maintain the chemical properties of pasteurized eggs

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