ANTIOKSIDAN VALUE OF CHICKEN EGG OF THE FERMENTATION USING Lactobacillus plantarum ON THE DIFFERENT TEMPERATURE AND TIME INCUBATION
Azmi Mangalisu (a*), Effendi Abustam (b), Nahariah (b)
a)Sekolah Tinggi Ilmu Pertanian Muhammadiyah Sinjai, Jl. Teuku Umar No. 8 Kelurahan Biringere, Kec. Sinjai Utara Kab. Sinjai, Sulawesi Selatan, Indonesia
*azmimangalisu[at]gmail.com
b) Fakultas Peternakan Universitas Hasanuddin, Jl. Perintis Kemerdekaan Km. 10 Tamalanrea, Makassar, Sulawesi Selatan, Indonesia
Abstract
Eggs contain antioxidants that are very beneficial to the body, but the antioxidants found on eggs consumption was still low. Increased antioxidants can be done with the utilization of fermentation technology with Lactobacillus plantarum bacteria. This research used a Complete Randomized Design (CRD) with factorial pattern, each treatment of temperature and time incubation, 243 fresh chicken eggs obtained from the same chicken farm, Lactobacillus plantarum FNCC 0027 and treatment was repeated 3 times. Parameters measured in the research were bacterial count (Log10 CFU / ml), dissolved protein (%), antioxidant activity (%) and antioxidant concentration (ml GEA / 100ml). The research results indicated that increase in the number of bacteria, dissolved proteins and antioxidant activity but decrease of the concentration antioxidants with increasing temperature and time incubation. Antioxidant activity on eggs chicken fermented of optimum at 370C incubated temperature for 96 hours of incubated time.
Keywords: eggs; fermentation; Lactobacillus plantarum; incubation; antioxidants.
Topic: Animal production Technology