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January 22, 2026Open Access

The Effect of Different Concentrations of Cmc (CARBOXYMETHYL CELLULOSE) on The Physical Quality of Rejected Chicken Egg Yolk Powder

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Authors

DLDinda Ayu LestariMMMetha MonicaHHHeru Handoko

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Overview

Investigates the influence of CMC concentrations on egg yolk powder quality, suggesting optimization strategies.

Key Points

  • To determine the optimal concentration of CMC for producing rejected egg yolk powder with good physical quality.
  • Used 2000 grams of rejected chicken egg yolks and varying concentrations of CMC (0%, 0.25%, 0.50%, 0.75%, and 1%) for processing.
  • Employed a completely randomized design (CRD) with 5 treatments and 4 replicates.
  • Analyzed data using analysis of variance (ANOVA) followed by Duncan's Multiple Range Test (DMRT) for significant differences.
  • No significant effect of CMC on yield and moisture content of egg yolk powder (P>0.05).
  • 0.5% to 1% CMC significantly increased the foaming power of the egg yolk powder (P<0.05).
  • The pH value of rejected egg yolk powder significantly increased with CMC addition (P<0.05).

Cite This Study

Lestari et al. (2026) studied this question.

synapsesocial.com/papers/6971be8d642b1836717e330bhttps://doi.org/10.5281/zenodo.18309857
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