ABSTRACT
The aim of this study is to determine the percentage of the best addition of acetic acid in pasteurized liquid whole eggs. The materials used were pasteurized liquid whole eggs from 64 fresh eggs, which were homogenized and pasteurized (in a water bath at 60°C for 3.5 minutes), and acetic acid (commercial vinegar). The method used is a laboratory experiment, with a completely randomized design. The treatments were using 0% (control), 0.5%, 1%, and 1.5% acetic acid. Data were analyzed by analysis of variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT). The addition of acetic acid had a very significant effect (P<0.01) on the yield, acidity, reducing sugar, and organoleptic values. In conclusion, the addition of 1.5% acetic acid resulted in the best quality and amino acid profile of pasteurized liquid whole eggs.
