S.F. Putri, H. Evanuarini, P.P. Rahayu
Liquid eggs are a safe and practical form of processed eggs, undergo homogenization and pasteurization, which can reduce their functional properties. To maintain these properties, stabilizers such as salt are used. Salt improves foaming stability and expandability in liquid eggs. The purpose of this study was to identify the optimal percentage of salt to use in liquid egg yolk based on its physicochemical properties. This study used fresh chicken egg yolks and added different levels of salt (0.5%, 1%, and 1.5%) with a pasteurization process at 60°C for 2 minutes. The method used in this study was a laboratory experiment with a Completely Randomized Design (CRD) with 4 treatments and 5 replicates. Data analysis was conducted using ANOVA, and if significant differences were detected, Duncan Multiple Range Test (DMRT) was conducted. The results showed that the addition of salt had no significant effect on viscosity. However, it had a significant effect on pH, color values, yield, foaming stability, and moisture content. It can be concluded that the addition of salt to liquid egg yolk has a significant effect on pH, color velues, yield, foaming stability and moisture content, and improves the overall quality of liquid egg yolk. © 2025 Institute of Physics Publishing. All rights reserved.
Postgraduate Student of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Veteran Street, Malang, 65145, Indonesia; Faculty of Animal Science, Universitas Brawijaya, Veteran Street, Malang, 65145, Indonesia
