Effect of carrageenan and gelatin incorporation on the characteristics of egg tofu = Pengaruh penambahan karagenan dan gelatin terhadap karakteristik tahu telur

Aveline, Johanna (2011) Effect of carrageenan and gelatin incorporation on the characteristics of egg tofu = Pengaruh penambahan karagenan dan gelatin terhadap karakteristik tahu telur. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Egg tofu is a food product widely consumed by society, but handling its fragile texture has been a difficulty faced by tofu industry. In this research, different egg proportions and coagulant types were studied to obtain the best formula. Results showed that egg proportions whether they are 27%, 30% or 33% when mixed with CaSO4 (0.8%) or GDL (1%) coagulant would have insignificant difference in term of yield, syneresis, springiness, and organoleptic properties. Egg proportion of 27% and CaSO4 was chosen as the best formula which was then mixed with carrageenan (0.01%, 0.02% and 0.03%) and gelatin (0.2%, 0.4% and 0.6%). The best concentration chosen was 0.03% carrageenan and 0.2% gelatin for its highest yield compared to other treatments (57.1%), springier texture (64.17%) and highest springiness scoring test (1.83) which was better compared to control. Hedonic test was also conducted on egg tofu with 0.03% carrageenan and 0.2% gelatin (treatment) and control. Results showed that the texture of treatment egg tofu was more favorable, but taste and acceptance did not show a distinctive result with control. As the results showed that egg tofu with 0.03% carrageenan and 0.2% gelatin gave better texture especially in terms of springiness as compared to control, the purpose of this research was accomplished.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Aveline, JohannaNIM03420070127UNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorPokatong, Wilbur Donald R.NIDN0002106402UNSPECIFIED
Thesis advisorAmbarita, Mery T. D.NIDN0310127501UNSPECIFIED
Uncontrolled Keywords: Egg tofu; egg proportion; coagulant; carrageenan; gelatin; texture
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: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 07:35
Last Modified: 20 Jul 2020 07:24
URI: http://repository.uph.edu/id/eprint/1253

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