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Khamir Pada Produk Pangan Peternakan Telur dan Potensi Khamir Sebagai Agen Fermentasi

Author


Fatima Aulia Soerya(1Mail), Andry Pratama(2), Wendry Setiyadi Putranto(3),
(1) Departemen Teknologi Hasil Peternakan Fakultas Peternakan Universitas Padjajaran1,
(2) Departemen Teknologi Hasil Peternakan Fakultas Peternakan Universitas Padjajaran1,
(3) Departemen Teknologi Hasil Peternakan Fakultas Peternakan Universitas Padjajaran1,

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Available online: 2024-06-21  |  Published : 2024-06-21
Copyright (c) 2024 Fatima Aulia Soerya, Andry Pratama, Wendry Setiyadi Putranto
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Abstract


The adaptive nature of yeast growth to normal temperatures makes it easy to live in foodstuffs, such as eggs. Yeast as a fermentation agent has long been used for its ability to extend shelf life and improve product quality. The purpose of this article paper is to analyze and collect studies on yeast in eggs and its potential as a fermentation agent. Based on the studies analyzed and collected several yeasts from eggs namely Candida, Rhodotorula, Thricosporon, Hypopichia, and Torulaspora. It was found that the potential of yeast as a fermentation agent is useful for the field of food to the field of fuel renewal technology. Its properties that convert sugar into alcohol and CO2 can improve the characteristics of food products, while also producing fuel renewal in the form of bioethanol from coconut water.


Keywords


Yeast, Eggs, Fermentation, Food products, Bioethanol

References


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