THE EFFECTS OF CALCIUM CARBONATE (CaCO3) AS WHITENING AGENT ON THE PHYSICOCHEMICAL PROPERTIES OF SURIMI POWDER FROM TILAPIA FISH (Oreochromis mossambicus)

WIJAYA, YANUAR ADI (2018) THE EFFECTS OF CALCIUM CARBONATE (CaCO3) AS WHITENING AGENT ON THE PHYSICOCHEMICAL PROPERTIES OF SURIMI POWDER FROM TILAPIA FISH (Oreochromis mossambicus). Other thesis, Unika Soegijapranata Semarang.

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Abstract

Surimi is processed semi-finished products from fish in the form of flesh fish which will be processed further by washing, pressing, adding food additives, packing, and freezing. Surimi in general uses sea fish flesh as raw material. But sea fish for raw material surimi is getting harder to get. Therefore tilapia fish is used to replace raw material from surimi. Tilapia fish is one of the fish commodities that have the highest production level in Indonesia. Generally good surimi will have a white color, but tilapia meat is blackist. This will affect the interest of consumers. So in this study, the addition of food in the form of CaCO3 with various concentrations in the manufacture of surimi powder made from tilapia fish (Oreochromis mossambicus). The purpose of the addition of CaCO3 bleach agents here is to whiten surimi colors so that consumers can better accept freshwater fish surimi products. In addition, this study also analyzed the effect of CaCO3 bleaching agents on the physicochemical properties of surimi powder of mujair fish. Surimi in general will be stored in frozen form with the aim of extending shelf life. But the freezing process costs a lot. One way to cope with this problem is to turn the frozen surimi into surimi powder. Surimi is dried by drying method. In this study the surimi was dried by oven drying method. In the oven drying method, the sample will be dried for 12 hours at 60ºC. In this study the analysis used to determine the physicochemical properties of surimi is protein content, water holding capacity, gelation, emulsion capacity, emulsion stability, whiteness, and foaming. The results showed that the higher CaCO3 concentration added would decrease the emulsion capacity, emulsion stability and foaming of the powdered surimi product. The addition of CaCO3 will increase protein levels, whiteness values, gelation, and water holding capacity. Overall the addition of CaCO3 with a concentration of 1% in surimi powdered tilapia fish products will affect the physicochemical properties for the better.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Chemical Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 19 Nov 2018 06:15
Last Modified: 19 Nov 2018 06:15
URI: http://repository.unika.ac.id/id/eprint/17416

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