The Physical quality of salted egg powder using soy protein

Hurdle technology combines salting and drying to extend shelf life and enhance egg product stability, though drying can reduce nutritional and functional qualities. Soy protein, rich in protein and foaming properties, can improve water-binding and emulsifying capacities in such products. The objective of this research is to develop the salted egg powder using soy protein. The materials used salted egg powder made of duck with soy protein addition. This reseacrh applied a Completely Randomized Design (CRD) with 4 treatments 5 replications with a laboratory experimental method. The treatments of adding soy protein to salted egg powder were 2% (T1), 4% (T2), and 6% (T3) and without addition (T0) as control. The variables measured were pH, yield and color L, a∗, b∗, foaming capacity, and moisture content. The results indicated that the addition soy protein can increase in pH, yield, foaming capacity and color a∗, and can reduce moisture content and color L, b∗. Based on these findings of these research, it can be summarised that optimal treatment involves adding 6% soy protein, given its favorable physicochemical properties.