# Application of Saccharomyces cerevisiae in Egg Yolk to The Functional and Physicochemical Characteristics of Fermented Eggs
> Nahariah N.

URL kanonis: https://discover.unhas.ac.id/publications/pub_scopus_85184252869
Jurnal / Konferensi: Advances in Animal and Veterinary Sciences
Tahun terbit: 2024
DOI: https://doi.org/10.17582/journal.aavs/2024/12.1.125.131
ISSN: 23093331
Kuartil SJR: Q3
Citations: 2

## Authors
- Nahariah N.

## Abstract
E gg yolk is a raw material in large quantities in the process of making cakes. Several types of cakes use egg yolks as their main raw material, including types of pastries and biscuits. The availability of fresh egg yolks is greatly influenced by the price of eggs due to over-production, rising feed prices, religious holidays, and other commemorations of holidays. Likewise, the limited shelf life of eggs requires efforts to process eggs as raw material for further processing. Egg yolk powder is the result of drying fresh egg yolks. Egg yolk powder as an effort to extend shelf life. In addition, egg yolk powder can maintain the availability of egg yolks throughout the year at an

## Keywords
- Yolk
- Saccharomyces cerevisiae
- Fermentation
- Food science
- Biology
- Yeast
- Biochemistry

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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