A Study on The Utilization of Purple Sweet Potato (Ipomea batatas L)  for Ice Cream as Antioxidants

The purposes of this study were to determine overrun, water content, anthocyanin and antioxidant content, and to find out the best formulations. The design used was completely randomized design (CRD) with a unidirectional pattern consisting of 5 treatments with 4 replications, while the treatment factor was the disticntion between ratio of sweet potato mash and water, as follows: P1: 50%: 50%; P2`: 60%: 40%; P3: (70%: 30%); P4: (80%:20%); P5: 90%: 10%. The observed variables were the content of water, overrun, anthocyanin and antioxidant activity. The results showed that the treatment had a significant effect (P <0.05) on the average water content, overrun and anthocyanin activity. The treatment did not have a significant effect (P> 0.05) on the average antioxidant activity. In conclusion : the ratio of purple sweet potato mash had a significant effect (P <0.05) on water content, overrun and anthocyanin, but it did not influence significantly (P> 0.05) on the antioxidant activity. Furthermore, the best ratio of water and purple sweet potato mash is 2:8 to produce a standard water content and overrun, anthocyanin levels and high antioxidant activity.

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Sinbiotik Ekstrak Ubi Ungu dan Probiotik Lokal pada Yogurt: Kesehatan Pencernaan, Hematologi, dan Sistem Imun

Jurnal Agritech ◽

10.22146/agritech.29718 ◽

2021 ◽

Vol 40 (4) ◽

pp. 312

Author(s):

Agustina Intan Niken Tari ◽

Catur Budi Handayani ◽

Sri Hartati

Keyword(s):

Immune System ◽

Gastrointestinal Tract ◽

Water Content ◽

Sweet Potato ◽

Distilled Water ◽

Probiotic Yogurt ◽

Randomized Design ◽

Antibody Titers ◽

Completely Randomized Design ◽

Purple Sweet Potato

The bacteria presence in the gastrointestinal tract is one of the important factors determining the support for body health among others. Therefore, it is essential to maintain a population balance, possibly achieved by consuming local probiotic-based sinbiotic yoghurt. The purpose of this study, therefore, was to evaluate the effectiveness of purple sweet potato extracts and local probiotics supplemented in yogurt by a healthy profile. Furthermore, the Health parameters evaluated include gastrointestinal (faecal water), hematology (number of erythosit, leukocyte, hemoglobin and hemtocrit) and immune system (antibody titer) in Spraque dawley albino mice. This study was performed using a Completely Randomized Design on 30 rats divided into 6 groups. Therefore, those in group K- were administered distilled water from day 1st -21st, YTP = yogurt without probiotics from day 1st -21st, YDP = probiotic yogurt from day 1st- 21st, YTP+E = yogurt without probiotic from day 1st- 21st, interspersed EPEC on day 8th – 14th, YDP+E = yogurt from day1st- 21st, interspersed EPEC on day 8th-14th, K + = water from day 1st- 21persed EPEC on day 8th – 14th, YDP+E = probiotic yogurt from day1st- 21st, then fed EPEC on day 8th- 14th. The results showed the effectiveness of probiotic yogurt treatment with purple sweet potato extract supplementation in healthy gastrointestinal (faecal water), hematology (number of erythrocyte, leukocyte, hemoglobin and hematocrit) and immune system (titre antibodies). This phenomenon results from infection by EPEC (Enteropathogenic Eshericchia coli), which is responsible for diarrhea. Furthermore, the YDP treatment possessed a water content characterized by 48.42% feces, while the number of erythrocytes, leucocytes, haemoglobin and hematocrit were 8,58x106/μl, 14,15 x106/μl, 13.98 g/dL and 47,67 mL%, respectively. Moreover, 6,42 log of antibody titers was also determined.

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PENGARUH PENAMBAHAN Eucheuma cottonii DAN Sargassum sp. TERHADAP KOMPOSISI KIMIA, AKTIVITAS ANTIOKSIDAN SERTA SIFAT SENSORI SELAI UBI JALAR UNGU (Ipomoea batatas Poir)

Jurnal Fish Protech ◽

10.33772/jfp.v3i1.11603 ◽

2020 ◽

Vol 3 (1) ◽

pp. 43

Author(s):

Umi Kalsum ◽

Asnani Asnani ◽

Kobajashi Togo Isamu

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Water Content ◽

Sweet Potato ◽

Ipomoea Batatas ◽

Sensory Properties ◽

Crude Fiber ◽

Test Results ◽

Purple Sweet Potato ◽

Eucheuma Cottonii

The effect of addition of Eucheuma cotttonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam (Ipomoea batatas Poir) ABSTRACT This study aims to determine the effect of the addition of Eucheuma cottonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam. This study used a Completely Randomized Design (CRD) consisting of four treatments using the combination of Sargassum sp., E. cottonii and purple sweet potatoes respectively: 45: 5: 50% (S1), 40: 10: 50% (S2), 35 : 15 : 50 % (S3), 30 : 20 : 50% (S4) and repeat three times. The results of the research obtained showed a real effect on sensory values which included color, aroma, and texture. The test results of the chemical content of jam showed water content between 27.62 %, ash content 1.59 %, crude fiber 1.44 % and carbohydrates 88.96 %. The test results of antioxidant content with percentage inhibitor (IC50) that is 337.81 μg / mL respectively. The results of this study indicate that there is an influence on the content of water content, ash, crude fiber, total carbohydrates and antioxidant content present in the purple sweet potato jam in each treatment.Keywords: Eucheuma cottonii, Ipomoea batatas, chemical composition and antioxidants, Sargassum sp., Jam, Sensory test ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan rumput laut jenis Eucheuma cottonii dan Sargassum sp. terhadap komposisi kimia, aktivitas antioksidan dan sifat sensori selai ubi jalar ungu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan kombinasi penggunaan Sargassum sp., E. cottonii dan ubi jalar ungu, yaitu berturut-turut: 45: 5: 50 % (S1), 40: 10: 50 % (S2), 35: 15: 50 % (S3), serta 30: 20: 50 % (S4), ulangan sebanyak tiga kali. Hasil penelitian yang diperoleh menunjukkan pengaruh nyata terhadap nilai sensori yang meliputi warna, aroma dan tekstur. Hasil uji kandungan kimia selai menunjukkan kadar air 27,62 %, kadar abu 1,59%, serat kasar 1,44 % dan karbohidrat 88,96 %. Hasil uji kandungan antioksidan dengan nilai persentase penghambat (IC50) yaitu 337,81 g/mL. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh terhadap kandungan kadar air, abu, serat kasar, karbohidrat total dan kandungan antioksidan yang ada pada selai ubi jalar ungu pada setiap perlakuan.Kata kunci: Eucheuma cottonii, Ipomoea batatas Poir, komposisi kimia dan antioksidan, Sargassum sp., Selai, uji sensori.

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EFFECTS OF FERMENTATION DURATION ON PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF THREE AGARWOODS (Aquilaria) LEAVES TEA

Jurnal Pangan dan Agroindustri ◽

10.21776/ub.jpa.2021.009.02.1 ◽

2021 ◽

Vol 9 (2) ◽

pp. 73-82

Author(s):

Anisa Leksono ◽

◽

Erni Sofia Murtini ◽

Keyword(s):

Antioxidant Activity ◽

Water Content ◽

Plant Species ◽

Black Tea ◽

Total Phenol ◽

Pharmacological Effects ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design

Aquilaria is one of the plant genus-producing agarwood. Aquilaria leaves have pharmacological effects which the potential to be processed into black tea. The aim of this study is to determine the effect of fermentation duration on physicochemical and organoleptic characteristics of Aquilaria leaves tea. This study employed a Completely Randomized Design with two factors; the plant species (A. crassna, A. malaccensis, and A. subintegra) and fermentation duration (0 minutes, 70 minutes, and 90 minutes). Parameters analyzed including water content, total phenol, and antioxidant activity. Organoleptic tests were performed on the color, taste, and aroma of the brewed tea. The results summarized that A. subintegra had the highest total phenol and antioxidant activity, but the taste of the tea was not favored. A. crassna fermented 70 minutes and A. malaccensis fermented 0 minutes were the most preferred, but both have lower total phenol and antioxidant activity than A. subintegra.

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The influence of addition of various sweet potatoes (Ipomea batatas) extract to total count of cells and antioxidant activity in yogurt

Biofarmasi Journal of Natural Product Biochemistry ◽

10.13057/biofar/f070202 ◽

2009 ◽

Vol 7 (2) ◽

pp. 68-76

Author(s):

RETNATI RETNATI ◽

M.A.M. ANDRIANI ◽

GUSTI FAUZA

Keyword(s):

Antioxidant Activity ◽

Sweet Potato ◽

Skim Milk ◽

Total Count ◽

Sweet Potatoes ◽

Fresh Milk ◽

Ipomea Batatas ◽

Significant Difference ◽

Potato Extract ◽

Purple Sweet Potato

Retnati, Andriani MAM, Fauza G. 2009. The influence of addition of various sweet potatoes (Ipomea batatas) extract to total count of cells and antioxidant activity in yogurt. Biofarmasi 7: 68-76. The aim of this research was to determine the influence of addition of various sweet potatoes extract to the total count of cells and the antioxidant activity in yogurt. Yogurt was made from fresh milk, skim milk, white sweet potato, orange sweet potato, purple sweet potato, and pure culture of Streptococcus thermophilus 0040 and Lactobacillus bulgaricus 0041 in straight MRS agar. Fresh milk, skim milk powder (5%, b/v), and sweet potato extract (10%, v/v) was pasteurized at 90oC for 15 minutes, cooled to the temperature between 40-45oC, inoculated with 2.5% S. thermophilus and L. bulgaricus with a proportion of 1.4:1, and then incubated at a temperature of 40oC for 15 hours. Yogurt without an addition of sweet potato extract was used as control. The parameters measured in this experiment were the total count of cells with TPC (Total Plate Count) method and the antioxidant activity with DPPH (2,2- diphenyl-1-picrylhydrazyl) method. Samples were taken at one hour interval to examine the total count of cells, while the antioxidant activity was collected at three hours interval. The result of each analysis was plotted into graphics which describing the relation of total bacteria and antioxidant activity with fermentation time. ANOVA was employed to analyze the data. If there was a significant difference, it should be followed by Duncan Multiple Range Test (DMRT) at a significance level Î±=0.05. The result of this research showed that the addition of various sweet potatoes extracts increased the total count of cells and the antioxidant activity in yogurt. The total count of cells showed no significant different for each sample, it meant that the different colors in sweet potato did not influence the total count of cells. However, yogurt with orange and purple sweet potato extract addition had a significant difference on the antioxidant activity with control and yogurt with white sweet potato extract. In conclusion, the difference colors in sweet potato influenced in the antioxidant activity in yogurt significantly. Sweet potato is potential for milk substitute in yogurt production due to oligosaccharide content and antioxidant activity.

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PENGARUH KONSENTARASI CARBOXYMETHYL CELULOSE TERHADAP KUALITAS ES KRIM UBI JALAR (Ipomea batatas L.)

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2017.6.2.45 ◽

2017 ◽

Vol 6 (2) ◽

pp. 45-51

Author(s):

Meitycorfrida Mailoa ◽

Siti Rodiyah ◽

Syane Palijama

Keyword(s):

Sweet Potato ◽

Ice Cream ◽

Food Product ◽

Test Results ◽

Level Control ◽

Frozen Food ◽

Randomized Design ◽

Ipomea Batatas ◽

Potato Product ◽

Purple Sweet Potato

Modern food processing technology has resulted in the creations of a new processed purple sweet potato product, one of which is the purple sweet potato ice cream. Ice cream is a frozen food product that are usually consumed as a desert, with main ingredients such as fat, nonfat dry material or nonfat solids, sweeteners, stabilizers, and emulsifiers (CMC). This research was aimed to determine the optimal CMC emulsifier concentration in making sweet potato ice cream. The experimental design used was Completely Randomized Design with four treatments, namely A1 level (control), A2 (0.1% CMC), A3 (0.3% CMC), and A4 (0.5% CMC). The results of this study indicate CMC concentration of 0.5% resulting in ice cream with a good quality, total sugar of 28.1%, fat of 5.67%, protein of 5.51%, total solids of 37.51% and water content of 62.47%. Organoleptic test results showed that with the CMC concentrations of 0.5%, the panelists gave texture attribute values of 3.5 and the degree of preference of 3:28. The purple sweet potato ice cream with CMC concentration of 0.5 percent had a good quality because it fitted with ice cream quality terms according to the SII. Keywords: carboxymethyl cellulose, ice cream, purple sweet potato ABSTRAK Teknologi pengolahan pangan modern telah menghasilkan kreasi baru olahan ubi jalar ungu, salah satunya adalah es krim ubi jalar ungu. Es krim adalah produk pangan beku yang biasa dikonsumsi sebagai makanan selingan dengan bahan-bahan utama dalam pembuatannya seperti lemak, bahan kering tanpa lemak atau padatan bukan lemak, bahan pemanis, bahan penstabil, dan bahan pengemulsi. Penelitan ini bertujuan untuk mengetahui pengaruh konsentrasi bahan penstabil (CMC) terhadap es krim ubi jalar ungu. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan empat taraf perlakuan yaitu A1 (kontrol), A2 (CMC 0,1%), A3 (CMC 0,3%), dan A4 (CMC 0,5%). Hasil Penelitian ini menunjukan konsentrasi CMC 0,5% menghasilkan es krim dengan kualitas baik, total gula 28,1%, lemak 5,67%, protein 5,51%, total padatan 37,51% dan kadar air 62,47%, Hasil uji organoleptik menunjukan konsentrasi CMC 0,5% lebih disukai panelis dengan nilai atribut untuk tekstur 3,5, dan tingkat kesukaan 3,28, Es krim ubi jalar ungu dengan konsentrasi CMC 0,5% memiliki kualitas baik karena sesuai dengan syarat mutu es krim menurut SII. Kata kunci: carboximethyl cellulose, es krim, ubi jalar ungu

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PENGARUH PERBANDINGAN TEPUNG BERAS DENGAN PASTA UBI JALAR UNGU (Ipomoea batatas L. Poir) TERHADAP KARAKTERISTIK CENDOL

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i03.p03 ◽

2019 ◽

Vol 8 (3) ◽

pp. 248

Author(s):

Putri Ayu Wulandari ◽

I Made Sugitha ◽

Ni Made Indri Hapsari Arihantana

Keyword(s):

Antioxidant Activity ◽

Water Content ◽

Sweet Potato ◽

Ipomoea Batatas ◽

Rice Flour ◽

Ash Content ◽

Fiber Content ◽

Crude Fiber ◽

Crude Fiber Content ◽

Purple Sweet Potato

This research was aimed to identify the comparison effect of rice flour and purple sweet potato (Ipomoea batatas L. Poir) paste on the characteristics of cendol and to identify the right ratio of rice flour and purple sweet potato paste to produce cendol with the best characteristics. Completely randomized design was used in this research with treatment ratio of rice flour and purple sweet potato paste which consisted of 6 levels : 50% : 50%, 40% : 60%, 30% : 70%, 20% : 80%, 10% : 90%, and 0% : 100 %. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed with analysis of variance and if the treatment had an effect on the variable, the Duncan test was performed. The results showed that rice flour and purple sweet potato paste ratio had significant effect on water content, ash content, crude fiber content, antioxidant activity, anthocyanin, color, texture, flavor, taste, and overall acceptance of cendol. Making purple sweet potato cendol without using rice flour resulted the best characteristic under the following criteria: 89,47% water content, 0,14% ash content, 1,44% crude fiber content, 93,42 mg/mL antioxidant activity, 1,37 mg/100g anthocyanin, dark purple and very liked color, texture chewy and liked, flavor typical of purple sweet potato and liked, taste very typical of purple sweet potato and liked, and overall acceptance very liked. Keyword : cendol, purple sweet potato paste, rice flour

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PENGARUH JENIS PELARUT TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN UBI JALAR PUTIH (Ipomoea batatas L) MENGGUNAKAN METODE MASERASI

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2020.v09.i04.p08 ◽

2020 ◽

Vol 9 (4) ◽

pp. 438

Author(s):

Ade Maria Kristin Gultom ◽

Ni Made Yusa ◽

Anak Agung Istri Sri Wiadnyani

Keyword(s):

Antioxidant Activity ◽

Sweet Potato ◽

Ipomoea Batatas ◽

Leaf Extract ◽

Potato Leaf ◽

Measured Variable ◽

Obvious Effect ◽

Randomized Design ◽

High Antioxidant Activity ◽

Sweet Potato Leaves

This study aims to determine the effect of solvent types on antioxidant activity of white sweet potato leaf extract (Ipomoea batatas L) and to obtain the most appropriate type of solvent to produce white sweet potato leaf extract with high antioxidant activity. The experimental design uses in this research was Completely Randomized Design (CRD) with the treatment of solvent types methanol 80%, acetone 80%, ethanol 80% and aquades. The treatment was repeated four times so obtain 16 units of the experimental. Data were analysis of variance and followed by Duncan test if the treatment has a significant effect on measured variable. The results showed that, type of solvent had an obvious effect on antioxidant activity of white sweet potato leaves. Methanol was the best solvent in extract white sweet potato leaves with followed by yield was 32.11%, total flavonoids was 226.45 mg QE / g, total tannin was 16.58 mg TAE / g, vitamin C was 119.42 mg AAE / g and antioxidant activity was 82.42%.

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Pengaruh Konsentrasi Ekstrak Umbi Bit (Beta vulgaris L.) dan Gelatin Terhadap Karakteristik Marshmallow

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v3i4.9522 ◽

2018 ◽

Vol 3 (4) ◽

pp. 808-821

Author(s):

Cut Betari Arhandhi ◽

Yuliani Aisyah ◽

Rasdiansyah Rasdiansyah

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Water Content ◽

Beta Vulgaris ◽

Natural Dyes ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

Tuber Extract ◽

Color Texture

Abstrak. Umbi bit merupakan salah satu bahan pangan yang dapat digunakan sebagai pewarna alami pada pembuatan soft candy seperti rshmallow. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan pola faktorial yang terdiri atas dua faktor. Faktor pertama yaitu konsentrasi ekstrak umbi bit (B) yang terdiri dari 3 taraf yaitu B1 = 5% B2 = 10% dan B3 = 15%. Faktor kedua adalah konsentrasi gelatin (G) yang terdiri dari 3 taraf yaitu G1 = 3% G2 = 5% dan G3 = 8%. Ulangan dilakukan sebanyak 3 kali sehingga diperoleh 27 satuan percobaan. Hasil penelitian menunjukkan bawa konsentrasi ekstrak umbi bit berpengaruh sangat nyata terhadap kadar air, vitamin C dan aktivitas antioksidan serta uji deskrpsi aroma, rasa, warna buram, tekstur, dan mouthfeel marshmallow umbi bit. Adapun konsentasi gelatin berengaruh nyata terhadap kadar vitamin C dan uji deskripsi tekstur marshmallow umbi bit. Marshmallow umbi bit memiliki kadar air yaitu sebesar 22,06%, kadar vitmin C 80,67 Mg dan aktivitas antioksidan sebesar 30%.Abstract: Beetroot is one of food that can be used as natural dyes in making of soft candy like marshmallows. This research was conducted using a Completely Randomized Design (CRD) with a factorial pattern consisting of two factors. The first factor is the concentration of beet tuber extract (B) which consists of 3 levels, namely B1 = 5% B2 = 10% and B3 = 15%. The second factor is the concentration of gelatin (G) which consists of 3 levels, namely G1 = 3% G2 = 5% and G3 = 8%. Tests were carried out 3 replications so that 27 trial units were obtained. The results showed that the concentration of coffee extract had a very significant effect on water content, vitamin C and antioxidant activity, as well as the description of aroma, flavor, opaque color, texture, and mouthfeel marshmallow tuber content. The concentration of gelatin significantly affected vitamin C levels and test description of marshmallow tuber tuber texture. Marshmallow beetroot has a water content of 22.06%, vitamin C content of 80.67 Mg and antioxidant activity of 30%.

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Pengaruh Perbandingan Terigu Dengan Puree Labu Kuning (Cucurbita moschata) Terhadap Karakteristik Kue Nastar

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2021.v10.i01.p06 ◽

2021 ◽

Vol 10 (1) ◽

pp. 56

Author(s):

I Gede Priyatna Putra ◽

Putu Timur Ina ◽

Ni Made Indri Hapsari Arihantana

Keyword(s):

Antioxidant Activity ◽

Water Content ◽

Wheat Flour ◽

Cucurbita Moschata ◽

Carotene Content ◽

Acceptance Ratio ◽

Randomized Design ◽

Completely Randomized Design ◽

The Right ◽

Range Test

This research aims to determine the effect of the comparison of wheat flour with puree of pumpkin on the characteristics of nastar cake and to find out the right comparison of wheat flour with puree of pumpkin to produced nastar cake with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) with a comparison of wheat flour and puree of pumpkin consisting of 5 treatments namely 100% : 0%, 95% : 5%, 90% : 10%, 85% : 15%, and 80% : 20%. All treatments were repeated four times so that they were obtained 20 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan’s Multiple Range Test. The results showed that the comparison of wheat flour and puree of pumpkin had a significant effect on the water content, total carotene content, antioxidant activity (?-carotene bleaching), color, texture, flavor, taste, and overall acceptance. Ratio of 80% wheat flour and 20% puree of pumpkin had the best characteristics with water content of 2.55%, ash content of 0.75%, ?-carotene content of 4.63 mg/100g, antioxidant activity of 1.71 mg/ml, color liked, texture rather liked, flavor liked, taste liked, and overall acceptance liked.

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Kandungan Protein dan Kadar Air Bakso Daging Ayam Broiler pada Penambahan Bahan Pengenyal yang Berbeda

bionature ◽

10.35580/bionature.v19i2.9730 ◽

2019 ◽

Vol 19 (2) ◽

Author(s):

Rusli Rusli ◽

Intan Dwi Novieta ◽

Rasbawati Rasbawati

Keyword(s):

Protein Content ◽

Water Content ◽

Broiler Chicken ◽

Animal Husbandry ◽

Egg White ◽

Chicken Meat ◽

Randomized Design ◽

Average Water ◽

Completely Randomized Design ◽

The University

Abtract. The study aimed to determine the effect of different meatball enhancers on meatbel protein and to determine the effect of different meatball enhancers against meatball water content. This research was conducted in june 2018 at the Laboratory of the Faculty of Agriculture, Animal Husbandry and Fisheries of the University of Muhammadiyah Parepare. Research using broiler chicken meat, water, flavorings, garlic, pepper, salt, egg white, carrageenan, gelatin, tissue, and ice cubes. The study used a completely randomized design (CRD) with four treatment levels and three replications, namely T0 = without ingreadients, T1 = crisp egg white, T2 = crustacean, T = gelatin. The results of the study showed that with the addition of pulses that the protein content of meatballs had a very real effect and water content in meatball with the addition of different ingredients that are influential real to meatball water content. The highest average protein value to the lowest is T0 is 6.52, T2 is 6.46, T1 is 6.33, T3 is 4,15. The highest average water volues to the lowest were T1 at 63.35, T0 at 63.05, T3 at 62.58, and T2 at 62.44. From the results of the study, it is known that the best treatment and can be recommended is T2 treatment with karagenan crusher.Keywords: Proteins, water content, broiler chicken meat, egg white, carrageenan, and gelatin.

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