Karakteristik fisikokimia kompleks pati kernel mangga–xanthan gum dengan penambahan garam = Physicochemical characteristics of mango kernel starch–xanthan gum complex with addition of salt

Zaneta, Kathleen Michelle (2021) Karakteristik fisikokimia kompleks pati kernel mangga–xanthan gum dengan penambahan garam = Physicochemical characteristics of mango kernel starch–xanthan gum complex with addition of salt. Bachelor thesis, Universitas Pelita Harapan.

[img] Text (Title)
Title - 2021-03-01T183536.460.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Share Alike.

Download (2MB)
[img]
Preview
Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (231kB) | Preview
[img]
Preview
Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (644kB) | Preview
[img]
Preview
Text (Chapter1)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (631kB) | Preview
[img] Text (Chapter2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (2MB)
[img] Text (Chapter3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB)
[img] Text (Chapter4)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB)
[img] Text (Chapter5)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (212kB)
[img]
Preview
Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (783kB) | Preview
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (15MB)

Abstract

Pati kernel mangga berpotensi sebagai stabilizer dan thickener pada pengolahan produk pangan. Namun, pati kernel mangga memiliki kecenderungan sineresis. Penambahan xanthan gum dan garam dapat mengubah karakteristik fisikokimia pati. Penelitian mengenai pengaruh penambahan xanthan gum dan garam terhadap karakteristik fisikokimia pati kernel mangga jarang diteliti. Tujuan dari penelitian adalah untuk mengekstrak pati dari kernel mangga, mengetahui karakteristik pati kernel mangga dan mengetahui pengaruh penambahan xanthan gum dan garam pada berbagai konsentrasi terhadap karakteristik fisikokimia pati kernel mangga melalui pengukuran swelling power dan solubility, kejernihan pasta, tingkat sineresis, cohesiveness, dan springiness. Penelitian dibagi menjadi dua tahap, yaitu penelitian tahap pendahuluan dan tahap utama. Pada penelitian tahap utama, pati kernel mangga diberi penambahan xanthan gum pada konsentrasi 0, 0,25, dan 0,50% dan garam pada konsentrasi 0, 1, dan 2% dan kombinasi kedua faktor pada tiap konsentrasi. Rendemen pati kernel mangga sebesar 11,43%±0,39. Secara fisik, pati kernel mangga berwarna putih kekuningan dengan nilai derajat putih sebesar 93,71%±0,03. Secara kimia, pati kernel mangga memiliki kadar pati sebesar 97,55%±2,26, kadar amilosa sebesar 24,30%±1,40 dan kadar amilopektin sebesar 73,25%±1,91. Kemampuan swelling dan solubility pati kernel mangga meningkat dengan penambahan konsentrasi xanthan gum hingga 0,50% dan garam hingga 2%. Penurunan tingkat sineresis, nilai cohesiveness, dan springiness pati kernel mangga diperoleh dengan penambahan xanthan gum 0,50%. / Mango kernel starch has the potential as a stabilizer and thickener in food product processing. However, mango kernel starch has the tendency for syneresis. The addition of xanthan gum and salt is known to improve the physicochemical characteristics of starch. Research on the effect of adding xanthan gum and salt on the physicochemical characteristics of mango kernel starch has rarely been studied. This study was aimed to extract starch from mango kernel, determine the characteristics of mango kernel starch and to determine the effect of adding xanthan gum and salt at various concentrations on the physicochemical properties of mango kernel starch by measuring swelling power and solubility, paste clarity, level of syneresis, cohesiveness, and springiness. The research is divided into two stages, namely the preliminary stage and main stage. In the main stage research, mango kernel starch was added with xanthan gum at concentrations of 0, 0,25, and 0,50% and salt at concentrations of 0, 1 and 2% and a combination of both factor at each concentration. The yield of mango kernel starch extracted was 11,43%±0,39. Physically, mango kernel starch has yellowish white color with 93,71%±0,03 whiteness index. Chemically, mango kernel starch has a starch content of 97,55%±2,26, 24,30%±1,40 amylose content, and 73,25%±1,91 amylopectin content. Swelling ability and solubility of mango kernel starch increased with the addition of xanthan gum concentration up to 0,50% and salt up to 2%. The decrease in syneresis level, cohesiveness, and springiness value of mango kernel starch was obtained by addition of 0,50% xanthan gum.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Zaneta, Kathleen MichelleNIM00000025560kathleen.michelle10@yahoo.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorAnugrahati, Nuri ArumNIDN0328067601UNSPECIFIED
Uncontrolled Keywords: pati kernel mangga; xanthan gum; garam; sineresis
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: Users 6729 not found.
Date Deposited: 01 Mar 2021 11:39
Last Modified: 08 Mar 2021 05:36
URI: http://repository.uph.edu/id/eprint/25398

Actions (login required)

View Item View Item