The Effect of Carboxymethyl Cellulose (CMC) Use on The Physical Quality of Rejected Chicken Egg White Powder

Rejected chicken egg white powder is a powdered product made from rejected chicken egg whites that are considered unfit for consumption due to physical damage such as breakage, cracks, or shell defects. The purpose of this study was to determine the effect of Carboxymethyl Cellulose (CMC) on the physical quality of rejected chicken egg white powder. The material used in this study was rejected chicken egg whites with the addition of CMC. The method used in this study was foam mat drying technology using a Completely Randomized Design (CRD) with 5 treatments and 4 replicates consisting of the use of CMC at different concentrations, namely P0 (0%), P1 (0.25%), P2 (0.5%), P3 (0.75%), and P4 (1%). The data obtained were then analyzed statistically using analysis of variance (ANOVA). If there was a significant or very significant effect, it was followed by Duncan's Multiple Range Test (DMRT). The results showed that the treatment had a significant effect (P< 0.05) on the pH value and a very significant effect (P<0.01) on the yield, moisture content, and foaming power. The conclusion of the study was that the use of 0.75-1% CMC increased the yield to 14.43-14.68%, the use of 1% CMC decreased the pH value to 8.9, the use of 0.5-1% CMC decreased the moisture content of the product to 8.85-9.85%, and the use of up to 0.5% CMC produced a foaming power that was almost the same as the control, namely 440%, because the use of 0.75-1% CMC decreased the foaming power of the product to 365-391.25%. The use of 0.5% CMC is the best in terms of economy and quality because it successfully reduces the water content and increases the foaming power of rejected chicken egg white flour.