PENGARUH PENAMBAHAN STABILISATOR BUIH TERHADAP KUALITAS TEPUNG PUTIH TELUR DENGAN METODE FOAM-MAT DRYING

This study aimed to analyze the interaction of foam stabilizers, namely CMC (Carboxymethyl Cellulose) and Gum Arabic, on pre- and post-drying foam stability in egg white powder production, and to determine the optimal stabilizer formulation used singly or in combination. The experiment was conducted using a 3×3 factorial Completely Randomized Design (CRD) with two factors and nine treatments, each repeated three times, resulting in 27 experimental units. Factor I was the CMC concentration (0%, 0.5%, 1%), and Factor II was the Gum Arabic concentration (0%, 2%, 4%). The analyzed parameters included foam capacity, foam stability before and after drying, yield, browning index, and moisture content. The results showed that the addition of CMC and Gum Arabic significantly affected foam capacity, foam stability, yield, and moisture content, whereas their effect on the browning index was not significant. The highest foam capacity and foam stability were obtained from the combination treatments, indicating that the interaction between CMC and Gum Arabic can enhance foam formation and stability before and after drying. The highest yield was achieved in C2G2 (CMC 1% + Gum Arabic 4%) at 17.98%, while the lowest moisture content was observed in C1G1 (CMC 0.5% + Gum Arabic 2%) at 5.53%, all meeting the maximum moisture content limit according to SNI 01-4279-1996 (<8%). The browning index showed no significant differences across treatments, indicating that the stabilizers did not cause excessive browning. Overall, the combination of 0.5% CMC and 2% Gum Arabic (C1G1) was the most optimal formulation, producing high foam stability, low moisture content, good yield, and egg white powder color and texture that met national quality standards. This formulation is recommended for producing high-quality egg white powder with optimal drying efficiency and potentially extended shelf life.