Utilization of Kappa carrageenan as a gelling agent in making fishball from sangkuriang catfish = Pemanfaatan Kappa karagenan sebagai gelling agent dalam pembuatan bakso ikan lele sangkuriang

Citra, Chrycencia Devita (2012) Utilization of Kappa carrageenan as a gelling agent in making fishball from sangkuriang catfish = Pemanfaatan Kappa karagenan sebagai gelling agent dalam pembuatan bakso ikan lele sangkuriang. Bachelor thesis, Universitas Pelita Harapan.

[img] Text (Title)
Title.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB)
[img] Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (114kB)
[img] Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (135kB)
[img] Text (Chapter1)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (124kB)
[img] Text (Chapter2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (279kB)
[img] Text (Chapter3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (215kB)
[img] Text (Chapter4)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (2MB)
[img] Text (Chapter5)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (115kB)
[img] Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (231kB)
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (350kB)
[img] Text (Publication Agreement)
Publication-Agreement.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (382kB)

Abstract

Kappa carrageenan has been know to have the ability to increase gelling properties. In this research kappa carrageenan with different concentration was added to fishball made from minced fish and surimi from Sangkuriang catfish. The effect of kappa carrageenan was observed on whiteness, gel strength, Water Holding Capacity (WHC), color, aroma, elasticity, and panelist preference. The result showed that kappa carragenan affects color, elasticity, gel strength, whiteness, and WHC of both fishball. The effect of processed meat of catfish on fishball characteristic was observed and the result showed that fishball made from surimi gave lighter color, more elastic, and overall characteristic by the panelist. The best kappa carrageenan concentrations added were 0.75% for surimi and 1% for minced fish.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Citra, Chrycencia DevitaNIM03420080084CHRYCENCIA_XU1990@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorAnugrahati, Nuri ArumNIDN0328067601UNSPECIFIED
Thesis advisorGultom, Sisi Patricia L. A.UNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: Kappa carrageenan; catfish; gelling strength; minced fish; surimi
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Esterina M. Jonatan
Date Deposited: 05 Oct 2018 01:20
Last Modified: 03 Aug 2020 02:38
URI: http://repository.uph.edu/id/eprint/1232

Actions (login required)

View Item View Item