NUTRITIONAL CONTENT OF CHICKEN EGG FLOUR FED WITH MIANA FLOUR (Coleus scutellarioides (L.) Jein Rinny Leke1*, Erwin Wantasen2, Nio Sang Ai3, Ratna Siahaan4, Florencia Sompie5, Charles Kaunang6 and Hengki Kiroh7
Sam Ratulangi University
Abstract
Eggs are a source of almost perfect. Eggs consist of three The main component is the eggshell (shell) with membranes, egg whites and yolks. high moisture content, fat and protein in eggs, making eggs good bacterial growth medium up to life keep it short enough. The method used in the drying process is a method to remove or remove part of the water from a food ingredient by evaporation using heat energy. Drying egg flour is carried out by the method of oven drying. Based on the results of the analysis of oven egg flour, the egg protein content R1 41,25 % ,R2 41,29 % ,R3 41,21 % ,R4 41,35 % , Fat content R1 30,96 %, R2 30,50 %, R3 30,04 % dan R4 28,98 %. Carbohydrate Rate R1 11,20 % ,R2 11,25 % ,R3 12,20 % ,R4 12,35 % Water activities (Aw) 0.5 + 0 1 and pH 7.6 + 0 . Emulsion capacity (%) 54.1 + 1.2. Nutrition conclusion chicken egg flour protein, fat, carbohydrates, water activity and PH provide good quality.
