Proceedings of the 5th International Conference on Environmentally Sustainable Animal Industry (ICESAI 2024)

Nutritional Content of Chicken Egg Flour Fed with Miana Flour (Coleus scutellarioides L.)

Authors
Jein Rinny Leke1, 2, *, Erwin Wantasen3, Nio Sang Ai4, Ratna Siahaan4, Florencia Sompie5, Charles Kaunang1, 5, Hengki Kiroh2
1Department of Animal Production, Faculty of Animal Science, University of Sam Ratulangi, Manado, 95115, Indonesia
2Department of Animal Production, Faculty of Animal Science, University of Sam Ratulangi, Manado, 95115, Indonesia
3Department of Sociol Economic, Faculty of Animal Science, University of Sam Ratulangi, Manado, 95115, Indonesia
4Department of Biology, Faculty of Mathematics and Natural Sciences, University of Sam Ratulangi, Manado, 95115, Indonesia
5Department of Feed and Animal Nutrition, Faculty of Animal Science, University of Sam Ratulangi, Manado, 95115, Indonesia
*Corresponding author. Email: rinileke@yahoo.com
Corresponding Author
Jein Rinny Leke
Available Online 18 April 2025.
DOI
10.2991/978-94-6463-670-3_31How to use a DOI?
Keywords
Egg flour; Miana flour; Nutrition
Abstract

The aim of this research was to analyses nutritional content of chicken egg flour fed with miana flour (Coleus scutellarioides L.). Eggs consist of three main components are egg shell with membranes, egg white and yolks. The egg has high moisture content, fat and protein become egg as good medium for bacterial growth that shorten shelf life. The method used in the drying process was a drying method to remove part of the water from food ingredient by evaporation using heat energy. Drying egg flour was carried out by oven. Based on the results of the analysis of oven egg flour, the egg proteins (%) were R1 41.25, R2 41.29, R3 41.21, R4 41.35; fat (%) were R1 30.96, R2 30.50, R3 30.04 and R4 28.98. The carbohydrate rate (%) were R1 1.20, R2 1.25, R3 2.20, R4 2.35, water activities (Aw) were 0.4 + 0.1 - 0.5 + 0.1; pH 7,5 + 0 - 7.6 + 0, and emulsion capacity (%) were 54.1 + 1.2. – 55.1 + 1.2. Egg flour from miana leaf flour treatment up to 2% can increase egg flour carbohydrates, egg flour pH, emulsion capacity, reduce egg flour and keep same results for protein content and water activities.

Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 5th International Conference on Environmentally Sustainable Animal Industry (ICESAI 2024)
Series
Advances in Biological Sciences Research
Publication Date
18 April 2025
ISBN
978-94-6463-670-3
ISSN
2468-5747
DOI
10.2991/978-94-6463-670-3_31How to use a DOI?
Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

TY  - CONF
AU  - Jein Rinny Leke
AU  - Erwin Wantasen
AU  - Nio Sang Ai
AU  - Ratna Siahaan
AU  - Florencia Sompie
AU  - Charles Kaunang
AU  - Hengki Kiroh
PY  - 2025
DA  - 2025/04/18
TI  - Nutritional Content of Chicken Egg Flour Fed with Miana Flour (Coleus scutellarioides L.)
BT  - Proceedings of the 5th International Conference on Environmentally Sustainable Animal Industry (ICESAI 2024)
PB  - Atlantis Press
SP  - 304
EP  - 310
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-670-3_31
DO  - 10.2991/978-94-6463-670-3_31
ID  - Leke2025
ER  -