Effects of Gamma Irradiation on Morphological Characteristics and Nutrient Content of Arabic Chicken Egg Powder
Effects of Gamma Irradiation on Morphological Characteristics and Nutrient Content of Arabic Chicken Egg Powder
Taufik Kurniawan1, Angga Maulana Firmansyah1, Ahmad Iskandar Setiyawan1, Aisyatur Rosyidah2, Waringin Margi Yusmaman3, Maria Belgis2, Yenny Nur Anggraeny4, Akhmad Rasyid Syahputra5, Hari Hariadi6, Endy Triyannanto7, Rina Wahyuningsih1, Teguh Wahyono1*
ABSTRACT
Arabic chicken eggs are a notable functional food ingredient in Indonesia. Nevertheless, their powdered form is susceptible to microbial contamination and loss of quality. Gamma irradiation offers a practical solution for preserving these eggs. This research evaluates the influence of gamma irradiation on morphological characteristics, nutrient content and microbial count of Arabic chicken egg powder. The powdered Arabic chicken egg was exposed to 0, 2.5, 5, or 10 gamma irradiation doses. Morphological characteristics, nutrient content, and microbial count were analyzed in this study. Results showed that there is no effect on morphological characteristics of Arabic egg powder after gamma irradiation. However, as the radiation dose increases, the redness (a*) and yellowness (b*) values of hunter color decrease (p<0.05). Compared with untreated sample, protein and fat are significantly affected by gamma irradiation (p<0.05). Furthermore, after irradiation, moisture levels decreased (p<0.05). The optimal dose for microbial load elimination is 5 kGy. It was concluded that gamma irradiation effectively eliminates microbial contamination in Arabic egg powder without negatively affecting product quality (morphological characteristics and nutrient content).
Keywords | Arabic chicken, Egg powder, Gamma irradiation, Nutrient
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