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