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Characteristics of Liquid Egg White with Addition of Forest Bee Honey During Cold Storage

Tropical Animal Science Journal · Vol. 47 No. 4 (2024) · hlm. 510–518

DOI
10.5398/tasj.2024.47.4.510
ISSN
2615-790X, 2615-787X
Terbit
2024-12-09
Penerbit
Faculty of Animal Science, IPB University
Bahasa
eng

Abstrak

Eggs were perishable foodstuffs during distribution to consumers. Hence, appropriate egg handling and preservation methods were needed and could be applied to farmers and the egg processing industry. This research aimed to evaluate the effect of adding forest bee honey (Apis dorsata) on the physicochemical and microbiological qualities of liquid egg whites at storage temperature of 4 °C. The treatments consisted of three levels of honey (0%, 5%, and 10%) with storage durations of 0, 1, 2, 3, 4, 5, 6, 7, and 8 weeks. The variables analyzed include physical properties (foam capacity and foam stability), chemical properties (S-ovalbumin and protein profile on SDS-PAGE), and total plate count (TPC). The results revealed that the interaction of storage time and the addition of honey has a significant effect (p<0.05) on foam capacity, foam stability, S-ovalbumin, and TPC. Egg whites with 10% honey had higher foam capacity and foam stability, but lower S-ovalbumin content and the number of microbes after eight weeks compared to egg whites with 0% honey and 5% honey. In conclusion, the addition of 10% forest bee honey could maintain physicochemical qualities and extend the shelf life of liquid egg white during 8 weeks of cold storage.

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  • Universitas Halu Oleo
  • University of Brawijaya
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Rekan penulisOrganisasiArtikel bersama
Gusti Ayu Kade SutariatiUniversitas Halu Oleo1
Sudarsono .Afiliasi tidak diketahui1
Satriyas IlyasAfiliasi tidak diketahui1
Yusro Edy N.Afiliasi tidak diketahui1
Dicky Qulyubi AjiAfiliasi tidak diketahui1
Titik PudjiastutiAfiliasi tidak diketahui1
Priscila Fitriasih LimbongAfiliasi tidak diketahui1
Sudibyo SudibyoAfiliasi tidak diketahui1
Eka SeptianaAfiliasi tidak diketahui1
Rahma Ari WidihastutiAfiliasi tidak diketahui1
Ermi Dyah KurniaAfiliasi tidak diketahui1
Arief Broto SusiloAfiliasi tidak diketahui1
Katarina Apriliawati SaputriAfiliasi tidak diketahui1
Kamaschufi IqbalAfiliasi tidak diketahui1
Ali AgusAfiliasi tidak diketahui1
AgussalimAfiliasi tidak diketahui1
Nafiatul UmamiAfiliasi tidak diketahui1
Wan Iryani Wan IsmailAfiliasi tidak diketahui1
Dewi MasyithohAfiliasi tidak diketahui1
UstadiAfiliasi tidak diketahui1
ASNIAH -Afiliasi tidak diketahui1
Suryo WiyonoAfiliasi tidak diketahui1
Luchman HakimUniversity of Brawijaya1
Veince Benyamin SilahooyAfiliasi tidak diketahui1
Hamid TohaAfiliasi tidak diketahui1
Muhammad Saifur RohmanAfiliasi tidak diketahui1
Jayarani Fatimah PutriAfiliasi tidak diketahui1
R. MulyaniAfiliasi tidak diketahui1
E. HarmayaniAfiliasi tidak diketahui1
K. NishiAfiliasi tidak diketahui1
M. IshidaAfiliasi tidak diketahui1
T. SugaharaAfiliasi tidak diketahui1
M. Z. AbidinAfiliasi tidak diketahui1
I. KandarinaAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.ipb.ac.id/index.php/tasj/oai, pertama di-harvest 10 Nov 2026, terakhir terlihat 10 Nov 2026.
Metadata asli (oai_dc)
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	<dc:title xml:lang="en">Characteristics of Liquid Egg White with Addition of Forest Bee Honey  During Cold Storage</dc:title>
	<dc:creator xml:lang="en">Saputri, K. W.</dc:creator>
	<dc:creator xml:lang="en">Nurliyani</dc:creator>
	<dc:creator xml:lang="en">Widodo</dc:creator>
	<dc:subject xml:lang="en">cold storage</dc:subject>
	<dc:subject xml:lang="en">eggs quality</dc:subject>
	<dc:subject xml:lang="en">forest bee honey</dc:subject>
	<dc:subject xml:lang="en">liquid egg whites</dc:subject>
	<dc:description xml:lang="en">Eggs were perishable foodstuffs during distribution to consumers. Hence, appropriate egg handling and preservation methods were needed and could be applied to farmers and the egg processing industry. This research aimed to evaluate the effect of adding forest bee honey (Apis dorsata) on the physicochemical and microbiological qualities of liquid egg whites at storage temperature of 4 °C. The treatments consisted of three levels of honey (0%, 5%, and 10%) with storage durations of 0, 1, 2, 3, 4, 5, 6, 7, and 8 weeks. The variables analyzed include physical properties (foam capacity and foam stability), chemical properties (S-ovalbumin and protein profile on SDS-PAGE), and total plate count (TPC). The results revealed that the interaction of storage time and the addition of honey has a significant effect (p&amp;lt;0.05) on foam capacity, foam stability, S-ovalbumin, and TPC. Egg whites with 10% honey had higher foam capacity and foam stability, but lower S-ovalbumin content and the number of microbes after eight weeks compared to egg whites with 0% honey and 5% honey. In conclusion, the addition of 10% forest bee honey could maintain physicochemical qualities and extend the shelf life of liquid egg white during 8 weeks of cold storage.</dc:description>
	<dc:publisher xml:lang="en">Faculty of Animal Science, IPB University</dc:publisher>
	<dc:date>2024-12-09</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/tasj/article/view/53396</dc:identifier>
	<dc:identifier>10.5398/tasj.2024.47.4.510</dc:identifier>
	<dc:source xml:lang="en">Tropical Animal Science Journal; Vol. 47 No. 4 (2024): Tropical Animal Science Journal; 510-518</dc:source>
	<dc:source>2615-790X</dc:source>
	<dc:source>2615-787X</dc:source>
	<dc:source>10.5398/tasj.2024.47.4</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/tasj/article/view/53396/29567</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2024 Tropical Animal Science Journal</dc:rights>
</oai_dc:dc>