Effect of Incubation Time on Chicken Egg Fermentation Using Lactobacillus plantarum

Abstract

Eggs are fragile foodstuffs because they are fragile and contaminated with microbes. Utilization of Lactobacillus type bacteria commonly used in food products is Lactobacillus plantarum. This study used a Completely Randomized Design (CRD) factorial pattern with an incubation time treatment, 90 fresh eggs obtained from the same chicken farm, Lactobacillus plantarum FNCC 0027 bacterium and each treatment was repeated 3 times. Parameters measured in this study were lactic acid (%), pH value and total protein (%). The results showed an increase in lactic acid levels and decreased pH value and total protein as the incubation time increased. The fermented chicken eggs have used the optimum Lactobacillus plantarum at 37⁰C for 96 hours of incubation.