High-density Cultivation of Koji Using Sponge Cake Made from Egg White and Development of Fermented Egg White Sauce

Abstrak Meringue adalah campuran dasar putih telur yang dikocok bersama gula hingga mengembang. Teksturnya yang creamy membuatnya menjadi favorit bagi terciptanya beberapa produk pastry lainnya seperti pavlova, mousse, baked alaska, macaron, souffle, dacquoise dan bahkan sponge cake. Pavlova adalah makanan penutup yang terbuat dari meringue lalu diisi dengan pastry cream dan dihias dengan menggunakan stroberi dan atau kiwi dan markisa pure. Meski menggunakan putih telur, sebenarnya masih ada sekelompok orang yang belum bisa menikmati produk meringue dan olahan yang lezat. Beberapa dari orang-orang yang alergi terhadap telur atau yang mengadopsi gaya hidup vegan. Alergi telur biasanya disebabkan oleh kandungan protein telur yang terkandung dalam albumin. Chickpea memiliki kandungan gizi yang unik dibandingkan dengan kacang polong dan produk nabati lainnya, dalam buncis mengandung protein dengan proporsi lebih tinggi sekitar 17% -30%. Kandungan protein lain yang juga ditemukan pada buncis adalah albumin dan globulin. Dalam penelitian ini metode yang digunakan adalah metode penelitian eksperimental. Dalam penelitian eksperimental ini, perancangan eksperimental yang dilakukan adalah pemanfaatan kacang tanah kacang tanah sebagai pengganti putih telur dalam pembuatan meringue pavlova. Perlakuan yang diberikan hanya satu yaitu 100% pengganti putih telur dengan kacang kacang kacang 100% sebagai bahan utama pembuatan pavlova meringue. Meringue pavlova yang terbuat dari 100% buncis memiliki kualitas yang bersaing dengan meringue pavlova yang terbuat dari 100% putih telur dan bisa diterima dengan baik oleh konsumen. Keywords: Meringue, Chickpeas, Pavlova Abstract Meringue is a basic mixture of egg whites whipped together with sugar until fluffy. Creamy texture makes it a favorite for creation into several other pastry products like pavlova, mousse, baked alaska, macaron, souffle, dacquoise and even sponge cake. Pavlova is a dessert made from meringue then filled with pastry cream and decorated using strawberries and or kiwi and passion fruit purée. Although using egg whites, in fact there are still a group of people who have not been able to enjoy the delicious meringue and processed products. Some of these people who are allergic to eggs or who are adopting a vegan lifestyle. Egg allergy is commonly caused by the protein content of eggs contained in albumin. Chickpeas has a unique nutritional content compared with other legumes and vegetable products, in chickpeas contained protein with a higher proportion of about 17% -30%. Other protein content also found in chickpeas is albumin and globulin. In this research the method used is experimental research method. In this experimental study the experimental design carried out was the utilization of chickpeas peanut water in lieu of egg white in the manufacture of meringue pavlova. The treatment provided is only one that is 100% egg white replacement with 100% water chickpeas peanuts as the main ingredient of making meringue pavlova.Meringue pavlova which made from 100% chickpeas water have a quality that compete with meringue pavlova which made from 100% egg white and can be accepted well by consumer.

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EFFECTS OF XANTHAN GUM AND HPMC ON THE STRUCTURE OF SPONGE CAKES

Jurnal Teknologi ◽

10.11113/jt.v78.9010 ◽

2016 ◽

Vol 78 (6-5) ◽

Author(s):

Noorlaila Ahmad ◽

Nor Hasanah Hassan ◽

Anida Yusoff

Keyword(s):

Early Onset ◽

Viscoelastic Properties ◽

Xanthan Gum ◽

Storage Time ◽

Foam Stability ◽

Egg White ◽

Physical Structure ◽

Dense Structure ◽

Sponge Cake ◽

Egg White Protein

The effect of xanthan gum and HPMC in foam stability of egg white protein is studied. Due to different functionality of xanthan gum (XG) and Hydroxypropylmethylcellulose (HPMC), there is significant change in foam stability of liquid egg white. Addition of xanthan gum enhanced the foam stability over the storage time compared to addition of HPMC. The viscoelastic properties of sponge cake batters are studied from 25˚C to 95˚C. The early onset temperature for starch gelatinization and denaturation of protein is related with the addition of xanthan gum and HPMC. The physical structure showed that xanthan gum and HPMC affected the structure of sponge cake differently. Xanthan-cake results in more dense structure compared to HPMC-cake.

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Effect of Spirulina platensis microalgae powder as an egg white substitute on the sponge cake properties

Food Science and Technology ◽

10.52547/fsct.17.108.31 ◽

2021 ◽

Vol 17 (108) ◽

pp. 31-44

Author(s):

Hassan Barzegar ◽

Behrooz Alizadeh behbahani ◽

Negin Zangene ◽

Ekhlas Abdolnabipoor ◽

◽

...

Keyword(s):

Spirulina Platensis ◽

Egg White ◽

Sponge Cake

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Purification of lysozyme from chicken egg white by high-density cation exchange adsorbents in stirred fluidized bed adsorption system

Food Chemistry ◽

10.1016/j.foodchem.2020.128543 ◽

2021 ◽

Vol 343 ◽

pp. 128543

Author(s):

Pau Loke Show ◽

Chien Wei Ooi ◽

Cher Pin Song ◽

Wai Siong Chai ◽

Guan-Ting Lin ◽

...

Keyword(s):

Cation Exchange ◽

Fluidized Bed ◽

Egg White ◽

High Density ◽

Adsorption System ◽

Chicken Egg ◽

Fluidized Bed Adsorption

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Utilization of Technology in Donuts Business

Journal of Saintech Transfer ◽

10.32734/jst.v2i2.3692 ◽

2020 ◽

Vol 2 (2) ◽

pp. 167-173

Author(s):

Nauas Domu Marihot Romauli Hutabarat ◽

Himsar Ambarita ◽

Karina Nola Sinamo

Keyword(s):

Food Safety ◽

Production Process ◽

Community Service ◽

Food Processing ◽

Egg White ◽

Online Marketing ◽

Basic Principles ◽

Sponge Cake ◽

Utilization Of Technology ◽

And Training

One of the purpose of community service activities is to help partner to find solutions for the problems on running their businesses. Partner was found lack of knowledge for the basic principles of food safety, which the daily donuts production’s tools are very simple and with conditions that are not safe on food processing, not familiar with online marketing and the lack of utilization of the remaining egg whites from the donuts production. The methods that used in this activity are an approach to partner, designing and making equipment to assist the production process such as proofing cabinet and deep fryer machine, providing knowledge about how importance of hygiene and sanitation of tools in producing food, training of baking egg white-based sponge cake and training of making instagram. With those activities, it expected to grow the understanding and knowledge of partner so they can compete with other businesses running in the same field.

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Planar defects in ordered (Ga,In)P

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100106570 ◽

1988 ◽

Vol 46 ◽

pp. 902-903

Author(s):

S. McKernan ◽

C. B. Carter ◽

D. Bour ◽

J. R. Shealy

Keyword(s):

Electron Diffraction ◽

Vapor Phase ◽

Growth Direction ◽

High Density ◽

Ordered Structure ◽

Planar Defects ◽

Diffraction Patterns ◽

Ternary Semiconductors ◽

Anion Species ◽

Metallic Vapor

The growth of ternary III-V semiconductors by organo-metallic vapor phase epitaxy (OMVPE) is widely practiced. It has been generally assumed that the resulting structure is the same as that of the corresponding binary semiconductors, but with the two different cation or anion species randomly distributed on their appropriate sublattice sites. Recently several different ternary semiconductors including AlxGa1-xAs, Gaxln-1-xAs and Gaxln1-xP1-6 have been observed in ordered states. A common feature of these ordered compounds is that they contain a relatively high density of defects. This is evident in electron diffraction patterns from these materials where streaks, which are typically parallel to the growth direction, are associated with the extra reflections arising from the ordering. However, where the (Ga,ln)P epilayer is reasonably well ordered the streaking is extremely faint, and the intensity of the ordered spot at 1/2(111) is much greater than that at 1/2(111). In these cases it is possible to image relatively clearly many of the defects found in the ordered structure.

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Quantitative defect studies in semiconductor TEM samples prepared by low angle ion milling

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100138932 ◽

1995 ◽

Vol 53 ◽

pp. 512-513

Author(s):

L. Mulestagno ◽

J.C. Holzer ◽

P. Fraundorf

Keyword(s):

Sample Preparation ◽

Milling Time ◽

High Density ◽

Low Density ◽

Ion Milling ◽

High Quality ◽

Variable Angle ◽

Major Disadvantage ◽

Induced Defects

Due to the wealth of information, both analytical and structural that can be obtained from it TEM always has been a favorite tool for the analysis of process-induced defects in semiconductor wafers. The only major disadvantage has always been, that the volume under study in the TEM is relatively small, making it difficult to locate low density defects, and sample preparation is a somewhat lengthy procedure. This problem has been somewhat alleviated by the availability of efficient low angle milling.Using a PIPS® variable angle ion -mill, manufactured by Gatan, we have been consistently obtaining planar specimens with a high quality thin area in excess of 5 × 104 μm2 in about half an hour (milling time), which has made it possible to locate defects at lower densities, or, for defects of relatively high density, obtain information which is statistically more significant (table 1).

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Using the scanning electron microscope for failure analysis of high density magnetic media

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100126755 ◽

1987 ◽

Vol 45 ◽

pp. 392-393

Author(s):

Evelyn R. Ackerman ◽

Gary D. Burnett

Keyword(s):

Electron Microscope ◽

Scanning Electron Microscope ◽

Failure Analysis ◽

High Density ◽

Magnetic Media ◽

Specific Data ◽

Retrieval Systems ◽

Operating Environments ◽

The Media ◽

Scanning Electron

Advancements in state of the art high density Head/Disk retrieval systems has increased the demand for sophisticated failure analysis methods. From 1968 to 1974 the emphasis was on the number of tracks per inch. (TPI) ranging from 100 to 400 as summarized in Table 1. This emphasis shifted with the increase in densities to include the number of bits per inch (BPI). A bit is formed by magnetizing the Fe203 particles of the media in one direction and allowing magnetic heads to recognize specific data patterns. From 1977 to 1986 the tracks per inch increased from 470 to 1400 corresponding to an increase from 6300 to 10,800 bits per inch respectively. Due to the reduction in the bit and track sizes, build and operating environments of systems have become critical factors in media reliability.Using the Ferrofluid pattern developing technique, the scanning electron microscope can be a valuable diagnostic tool in the examination of failure sites on disks.

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