THE ACIDITY LEVEL OF FERMENTED EGG FLOUR WITH VARIOUS DRYING TECHNOLOGIES

Mangalisu, Azmi and Kurniawan, Muhammad Erik and Yustisia, Dian (2026) THE ACIDITY LEVEL OF FERMENTED EGG FLOUR WITH VARIOUS DRYING TECHNOLOGIES. Online Journal of Animal and Feed Research. 225 - 230. ISSN 22287701

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Abstract

Commonly, egg fermentation technology is carried out using Lactobacillus plantarum bacteria. Eggs that have undergone the fermentation process can be stored for a long time using the drying method. The results of fermentation in the drying process are expected to reduce the Maillard reaction. The purpose of this study was to identify the application of the right drying technology in fermented eggs on the stability of the acidity level of egg flour. This study was conducted experimentally using a Completely Randomized Design (CRD) factorial pattern of 3 � 4 treatments with 5 replications each. The treatment was carried out using the spray drying method, pan drying, freeze drying with a drying time of 6,12,18 and 24 hours. The acidity level can be measured by testing parameters for pH values and lactic acid levels using the titration method. The results showed that increasing drying time and different drying methods in fermented egg flour could maintain the pH value of eggs and the optimum at a drying time of 6 hours with the freeze drying method. Lactic acid levels tend to be stable because the fermentation product uses freeze drying which can maintain the lactic acid levels of fermented eggs. The acidity level of fermented egg flour can be seen from the stability of the pH value and lactic acid levels from the drying process. The best pH value and lactic acid content were obtained using the freeze drying method with a drying time of 24 hours. © The Author(s) 2026

Item Type:	Article
Keywords:	Drying; Eggs; Fermentation; Flour; Lactic acid
Subjects:	S Agriculture > SF Animal culture
Divisions:	Online Journal of Animal and Feed Research (OJAFR)
Page Range:	225 - 230
Journal or Publication Title:	Online Journal of Animal and Feed Research
Journal Index:	Scopus
Volume:	16
Number:	4
Publisher:	Scienceline Publications, Ltd
Identification Number:	https://doi.org/10.51227/ojafr.2026.27
ISSN:	22287701
Depositing User:	Dr. Saeid Chekani-Azar
URI:	https://eprints.science-line.com/id/eprint/1808

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