EFFECT OF TREHALOSE ON THE FUNCTIONAL PROPERTIES OF TIGA WAJA SURIMI (Nibea soldado) ON FROZEN STORAGE

Winata, Fransiscus Christian Hadi (2018) EFFECT OF TREHALOSE ON THE FUNCTIONAL PROPERTIES OF TIGA WAJA SURIMI (Nibea soldado) ON FROZEN STORAGE. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Tiga waja fish (Nibea soldado) is a high protein (18%) and low fat (0.03%) marine fish, and has low economic value. Utilization of fish Three Waja one of them is by processing meat ika become surimi. Surimi is a fish-based product that utilizes the functional characteristics of miofibrilar protein from fish in the gelation process. However, surimi requires cold conditions during processing, storage, and transportation so that it requires a higher cost in the production process. In addition to the powder form can reduce transportation costs, can facilitate handling because it has a lighter weight and has a smaller volume.This method is worth noting because surimi contains a high protein, because the protein is easily denatured. There is also a functional characteristic in surimi that has a high water content. Then tested about functional characteristics such as protein clarity, water holding capacity (WHC), gelation, emulsification, foaming, color, and density. In this research is done to know functional characteristic at surimi fish three waja. By comparing the results between the frozen surimi by the addition of sucrose with frozen surimi with the addition of trehalose.This study was conducted by analyzing the proximate content and the functional characteristics among surimi. Based on the results obtained, the protein content in frozen fish surimi three waja about 8.98 ± 0.64%. Water binding capacity ranged from 3.98 ± 0.81% and protein solubility ranged from 32.67 ± 0.88%. The value of gelation power in surimi with sucrose is 0,50 ± 0,5; 0.50 ± 0.5; 0.66 ± 0.570 obtained at concentrations of 4%, 8% and 10%. Emulsions generated with concentrations of 1%, 1.5% and 2% of 7.30 ± 0.88; 8.70 ± 0.96; 8.86 ± 0.94. Foaming on frozen surimi (sucrose) was obtained 24,67 ± 0,75 at minute 0 decreased at minute 60 with value 9.33 ± 0,2.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > 664 Food technology > Food storage
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 16 Apr 2019 09:34
Last Modified: 16 Apr 2019 09:34
URI: http://repository.unika.ac.id/id/eprint/18837

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