Monica, Maria (2018) Pemanfaatan Konsentrat Protein Daging Merah Ikan Tuna sebagai Emulsifier pada Mayonnaise. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Daging merah merupakan hasil samping dari produksi tuna yang masih kurang pemanfaatannya walaupun sangat berpotensi sebagai sumber protein pada bahan baku maupun diversifikasi produk. Tujuan dari penelitian ini adalah untuk memanfaatkan konsentrat protein daging merah ikan tuna sebagai emulsifier pada pembuatan mayonnaise. Analisis dilakukan terhadap karakteristik fisik, kimia, serta uji organoleptik. Dari hasil penelitian, perlakuan tiga kali pengulangan defatting ditentukan sebagai metode terbaik dalam pembuatan KPI. KPI terbaik memiliki kadar protein 88.93%, kadar lemak 2.78%, kadar air 7.83%, derajat putih 74.65%, rendemen 9.24%, dan telah memenuhi seluruh persyaratan mutu FAO tipe B. Selain itu, KPI terbaik juga memiliki karakteristik daya serap air 305%, daya serap minyak 460%, serta densitas kamba 0.40 g/ml. Berdasarkan analisis profil asam amino KPI, kandungan asam amino esensial tertinggi yaitu lisin 46.70 mg/g protein dan asam amino non-esensial tertinggi yaitu prolin 136.03 mg/g protein. Formulasi mayonnaise terbaik dari hasil penelitian yaitu mayonnaise dengan subtitusi KPI 60% terhadap kuning telur sebagai emulsifier. Mayonnaise terbaik memiliki viskositas 41500 cp, stabilitas emulsi 83.08%, pH 5.73, serta nilai L* (Lightness) 80.27, a* -0.52, dan b* 18.17. Selain itu, mayonnaise terbaik juga memiliki kadar air 16.25%, kadar protein 4.19%, kadar lemak 72.73%, kadar abu 0.21%, kadar karbohidrat 6.63%, serta ukuran globula lemak 12.75 µm.
Item Type: | Thesis (Bachelor) | ||||||||||||
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Additional Information: | SK 34-14 MON p 2018; 31001000237876 | ||||||||||||
Uncontrolled Keywords: | daging merah; ikan tuna; konsentrat protein ikan; emulsifier; mayonnaise | ||||||||||||
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 |
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Depositing User: | Nicholas Sio Pradiva | ||||||||||||
Date Deposited: | 29 Sep 2021 06:12 | ||||||||||||
Last Modified: | 05 Oct 2021 06:30 | ||||||||||||
URI: | http://repository.uph.edu/id/eprint/42598 |
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