PROTEIN FUNCTIONAL PROPERTIES OF TILAPIA FISH (Oreochromis mossambicus) SURIMI POWDER MADE WITH OVEN DRYING METHOD

Andana, Caniggia Pranadika (2018) PROTEIN FUNCTIONAL PROPERTIES OF TILAPIA FISH (Oreochromis mossambicus) SURIMI POWDER MADE WITH OVEN DRYING METHOD. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Tilapia is a fish that is often consumed by Indonesian people. This fish has a high nutrient content, especially protein and unsaturated fatty acids. High protein content in tilapia fish can be used for further processing. One way is to use tilapia fish to be used as surimi products. Surimi is a fish-based product that utilizes the functional characteristics of miofibrilar proteins contained in fish meat. During the process of making, storing, processing and distributing cold temperatures are needed so that the quality of surimi remains good. The process of making surimi with cold temperatures causes large costs and difficulties in making surimi. Making surimi into powder is one of the right ways to overcome these obstacles. Surimi in powder form can reduce transportation costs and increase shelf life. Surimi in powder form is also easier to mix with other food ingredients so that the functional benefits are easier to apply. The drying method used is oven drying. This study aims to determine the functional characteristics of tilapia fish surimi powder (Oreochromis mossambicus) made by oven drying method. Functional characteristics of tilapia fish powder surimi were determined by analyzing protein content analysis and analysis of functional characteristics which included protein solubility, water holding capacity (WHC), gelation, emulsification, and foaming. The test results showed protein content and protein solubility in tilapia fish powder surimi around 44.87 ± 0.70% and 29.71 ± 0.72%. Water holding capacity is around 7.45 ± 0.11%. Powder surimi gelation power is 1.6 7 ± 0.14%; 2.82 ± 0.28%; 3.33 ± 0.29% obtained from sample concentrations of 4%, 8% and 10% respectively. Emulsion activity of surimi powder at concentrations of 1%, 1.5% and 2% respectively 1.35 ± 0.43%; 2.88 ± 0.49%; 3.51 ± 0.34%. Finally, for the stability of the powder in surimi powder that is equal to 4.67 ± 1.15% at minute 0 and continues to decline to 1.33 ± 1.15% in the 60th minute. The highest stability of foaming power in the 0th minute then decreased gradually which is not too significant decrease gradually from the 15th minute to the 60th minute. The gelation power and emulsion activity increase along with the amount of sample concentration used. Protein solubility, protein concentration, water holding capacity, gelation power of surimi powder are better than surimi. The stability of foaming and emulsion activity of surimi is higher than surimi powder

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology > Drying
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/18838

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