Open AccessThe antioxidant value of chicken eggs subjected to the fermentation using Lactobacillus plantarum at different temperature and incubation time
Author(s) -
Azmi Mangalisu,
Effendi Abustam,
N. Nahariah
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/492/1/012055
Subject(s) - lactobacillus plantarum , incubation , antioxidant , food science , fermentation , incubation period , factorial experiment , chemistry , lactobacillus , completely randomized design , bacteria , biology , lactic acid , biochemistry , zoology , mathematics , genetics , statistics
Eggs contain antioxidants that are very beneficial to the body, but the antioxidants found on egg consumption was still low. Increased antioxidants can be done with the utilization of fermentation technology with Lactobacillus plantarum bacteria. This research used a completely randomized design with a factorial pattern, with the treatment of temperature and time incubation, each with three replications. As many as 243 fresh chicken eggs obtained from a chicken farm, fermented with Lactobacillus plantarum FNCC 0027. Parameters measured in the research were bacterial count (Log10 CFU/mL), dissolved protein (%), antioxidant activity (%) and antioxidant concentration (mL GAE/100mL). The research results indicated that an increase in the number of bacteria, dissolved proteins, and antioxidant activity but a decrease of the concentration antioxidants with increasing temperature and time incubation. Antioxidant activity on eggs chicken fermented of optimum at 37ºC incubated temperature for 96 hours of incubation time.