Pemanfaatan konsentrat protein telur ikan tuna dan kakap merah sebagai bahan pengemulsi pada mayones = Utilization of tuna and red snapper roe protein concentrate as emulsifier in mayonnaise

Oei, Safira Yessica Wiharja (2013) Pemanfaatan konsentrat protein telur ikan tuna dan kakap merah sebagai bahan pengemulsi pada mayones = Utilization of tuna and red snapper roe protein concentrate as emulsifier in mayonnaise. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Roe of yellowfin tuna (Thunnus albacares) and red snapper (Lutjanus champecanus) are considered as an abundant and underutilized by product. The production of roe protein concentrate (RPC) is expected to increase the economic value and potency of their usage. This research was conducted to determine the best amount of defatting process repetition in producing tuna and red snapper RPC, to study emulsifying and physico-chemical properties of RPC, and to determine the best RPC concentration on egg yolk substitution of mayonnaise formulation. Tuna and red snapper RPC were deffated using etanol 95% with various times of repetition (1,2,3,and 4 times). Tuna and red snapper RPC made with four times repetition of defatting had the highest protein content (79,90% and 80,72%), showed high emulsion activity (97,46% and 99,62%) and emulsion stability (97,10% and 99,48%) at pH 9, and decreased the interfacial tension of 51% and 55,9%, respectively. Mayonnaise was made with various substitution levels (0,25,50,75 and 100%) of each RPC with four times repetition of defatting and investigated of physico-chemical and organoleptic properties. The best mayonnaise formulation was obtained from 50% substitution of tuna and red snapper RPC. Mayonnaise with tuna and red snapper RPC had good viscosity (5920 cPs and 5845 cPs), high emulsion stability (90,5% and 91,73%), and small fat globule size (02,5 pm and ±2,25 pm). These mayonnaises also showed high score of spreadability, low intense of fishy odor, however still had quite strong of fishy flavor based on scoring test.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Oei, Safira Yessica WiharjaUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSantoso, JokoUNSPECIFIEDUNSPECIFIED
Thesis advisorYakhin, Lisa AmandaUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: emulsifier ; emulsion ; mayonnaise ; red snapper ; RPC ; tuna
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 07:41
Last Modified: 16 Oct 2018 07:41
URI: http://repository.uph.edu/id/eprint/1375

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