Advances in Animal and Veterinary Sciences January 2024 | Volume 12 | Issue 1 | Page 125 INTRODUCTION E gg yolk is a raw material in large quantities in the process of making cakes. Several types of cakes use egg yolks as their main raw material, including types of pastries and biscuits. e availability of fresh egg yolks is greatly inﬂuenced by the price of eggs due to over- production, rising feed prices, religious holidays, and other commemorations of holidays. Likewise, the limited shelf life of eggs requires eﬀorts to process eggs as raw material for further processing. Egg yolk powder is the result of drying fresh egg yolks. Egg yolk powder as an eﬀort to extend shelf life. In addition, egg yolk powder can maintain the availability of egg yolks throughout the year at an Research Article Abstract | e production of egg yolk ﬂour is inﬂuenced by the fermentation process. We aimed to identify the application of yeast Saccharomyces cerevisiae levels with diﬀerent fermentation times in egg yolks to the functional and physicochemical characteristics of egg yolks. is research was conducted using a 3 x 3 factorial Completely Randomized Design with 5 replications. Factor A was the fermentation times (hours) 1, 2, and 3, respectively. Factor B was the fermentation level (%) of yeast was 10, 20, and 30, respectively. Parameters measured were swelling ability, emulsion stability, pH value, and water content and color proﬁle of fermented egg yolk. e results showed that the level of yeast Saccharomyces cerevisiae in egg yolk fermentation had a signiﬁcant eﬀect (P<0.05) on the swelling ability and stability of the egg yolk emulsion. ere was no eﬀect of fermentation time and the interaction between the two on the swelling ability and stability of the egg yolk emulsion. However, the treatment showed a signiﬁcant eﬀect on the pH value of fermented egg yolks. Fermentation time and level had no signiﬁcant eﬀect on L* value and b* values. However, the fermentation time has a signiﬁcant eﬀect (P<0.05) on the value of a*. Application of fermentation time and yeast level to fermented egg yolks did not show changes in water content, L* value (lightness), and b* value (yellowness) of egg yolks. e use of 30% yeast for 3 hours can optimize the functional and physical characteristics of fermented egg yolks. Keywords | Fermentation, Functional characteristic, Physical characteristic, Egg yolk NAHARIAH NAHARIAH 1 *, HIKMAH HIKMAH 1 , FARIDAH N. YULIATI 1 , ENDAH MURPININGRUM 1 , ABDUL W. JAMALUDDIN 2 , TITIS S. KUSUMA 3 , ANDI FEBYANA 4 , KARTINA KARTINA 1 Application of Saccharomyces cerevisiae in Egg Yolk to e Functional and Physicochemical Characteristics of Fermented Eggs Received | June 22, 2023; Accepted | November 19, 2023; Published | January 08, 2024 *Correspondence | Nahariah Nahariah, Animal Science Faculty, Hasanuddin University, Jln Perintis kemerdekaan Km 10, Tamalarea, Makassar, Soth Sulawesi; Email: nahariah11@gmail.com Citation | Nahariah N, Hikmah H, Yuliati FN, Murpiningrum E, Jamaluddin AW, Kusuma TS, Febyana A, Kartina K (2024). Application of Saccharomyces cerevisiae in egg yolk to the functional and physicochemical characteristics of fermented eggs. Adv. Anim. Vet. Sci., 12(1):125-131. DOI | https://dx.doi.org/10.17582/journal.aavs/2024/12.1.125.131 ISSN (Online) | 2307-8316 Copyright: 2024 by the authors. Licensee ResearchersLinks Ltd, England, UK. is article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY ) license (https://creativecommons. org/licenses/by/4.0/). 1 Animal Science Faculty, Hasanuddin University, Jln Perintis Kemerdekaan Km 10, Tamalarea, Makassar 90245 South Sulawesi; 2 Study Program of Veterinary Medicine, Faculty of Medicine Jln Perintis Kemerdekaan 8 Makassar South Sulawesi; 3 Nutrition Departement, Medicine Faculty, Brawijaya University; 4 Research and Development Staﬀ, Planning Agency e Development of Parepare City, South Sulawesi.