Chomsin Sulistya Widodo, A. Hidayat, T. Ukhro
Eggs are livestock products that make the most significant contribution to achieving adequate community nutrition, especially protein. The egg will experience changes when heated. A fundamental change occurs in proteins, namely protein denaturation. The dielectric properties of eggs assessed by measuring capacitance by parallel plate capacitor method. The capacitor plate is 20 x 10 mm2 with a distance between 5 mm plates. Parallel plate capacitors are connected in series with the capacitance probe and inductance on the LCR meter GW-instek 816 series and are measured in the frequency range 100-2000 Hz at intervals of 25 Hz. Samples of race chicken eggs are heated with water for 10 minutes, 15 minutes, 20 minutes, and 30 minutes. The results showed that the capacitance and dielectric constant of egg yolk and egg white of chicken (Gallus Domesticus) changes due to heating. This change indicates the presence of protein denaturation and phase changes in fluid in egg white and egg yolk. The dominance of the liquid in the egg white results in changes in a dielectric constant that are greater due to heating compared to changes that occur in the yolk. © 2019 Published under licence by IOP Publishing Ltd.
Department of Physics, Faculty of Mathematics and Natural Sciences, University of Brawijaya, Veteran Street, Malang, East Java, 65145, Indonesia
