Physicochemical characteristics of chicken egg whites by addition of red dragon fruit extract (Hylocereus Polyrhizus) at different fermentation times

Nutritious food is important for humans. Eggs are a highly nutritious food. However, eggs have a weakness, which is easily damaged. Natural damages, biological, chemical or damages caused by microorganisms. Damages can occur through the egg pores. Therefore, egg processing is very important to maintain egg quality, including fermented eggs. Egg whites processing using three LAB (Lactobacillus bulgaricus, Lactobacillus achidopillus and Streptococcus themophillus) with the addition of red dragon fruit (Hylocereus polyrhizus). Dragon fruit can be used by lactic acid bacteria as an energy source to live and grow well in products. The purpose of this study was to determine the effect of fermentation time and the addition of red dragon fruit on physicochemical characteristics. This study used a completely randomized design (CRD) with 5 treatments with 5 replications. The treatment in this study was fermentation time, namely 0 hours, 6 hours, 12 hours, 18 hours and 24 hours. The parameters measured were water content, lactic acid, and pH value in fermented egg whites with the addition of red dragon fruit. The results of this study explained that the duration of fermentation had a significant effect on the total acid, pH value, while the length of fermentation had no significant effect on water content. It was recommended that egg whites with the addition of red dragon fruit were fermented at 24 hours produced good physicochemical characteristics.