<![CDATA[This study aimed to determine the effect of tempe yeast in the fermentation process of the nature quail egg albumin quality flour quail egg albumin. This study uses a completely randomized design (CRD). Results of statistical analysis on each parameter gives the following conclusion: The addition of yeast tempeh provide highly significant effect (P> 0.01) the protein content, moisture content, froth, southwest coagulation, pH, organoleptic color. Long fermentation gives highly significant effect (P> 0.01) the protein content, moisture content, froth, southwest coagulation, pH, organoleptic color. Interaction treatment had no significant effect (P <0.05) the protein content, moisture content, froth, southwest coagulation, pH, organoleptic color.Keywords: Quail eggs, yeast tempeh, fermentation and lactic acid.]]>
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