Physical Quality of Rejected Egg Flour with The Use of Carboxymethyl Cellulose (CMC) At Different Concentrations

Eggs are one of the livestock products. The high production of chicken eggs has resulted in an increase in the number of rejected eggs that do not meet marketing standards due to cracks or shell defects, which can potentially cause economic losses if not further processed. This study aims to evaluate the effect of using Carboxymethyl Cellulose (CMC) at different concentrations on the physical quality of egg powder from rejected eggs, including yield, pH, moisture content, and foaming ability as the main parameters of functional quality. The materials in this study were rejected eggs and CMC. The method used in this study was a completely randomized design (CRD). The rejected eggs were processed into powder by mixing with CMC, drying at 60°C for 8 hours, grinding, and physical testing. The treatment consisted of five levels of CMC concentration, namely 0%; 0.25%; 0.50%; 0.75% and 1% with data analysis using analysis of variance (ANOVA) and followed by Duncan's test if there was a significant effect. The results showed that the use of CMC at various concentrations had no significant effect (P>0.05) on yield, pH value, and moisture content. Conversely, the addition of CMC had a significant effect (P<0.05) on foaming power, with concentrations of 0.75% and 1% producing the highest foaming power. In general, it can be concluded that CMC plays a role in improving the functional properties of egg flour as a foaming agent without changing its physical properties, so concentrations of 0.75% and 1% are recommended to produce rejected egg flour that is suitable for use.