MELLIANI, JESSICA IRA (2019) THE EFFECT OF PARTICLE SIZE KORO KOMAK FLOUR (Lablab Purpureus (L.) Sweet) IN MEATBALL ANALOGUE ON PHYSICO-CHEMICAL AND SENSORY. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Koro Komak (Lablab Purpureus (L.) Sweet) is one of the types of beans that has the opportunity to be used, because it has a protein that resembles soybeans. The high protein content makes it an opportunity to be developed, one of which is high protein flour. Besides Koro Komak, seaweed (Eucheuma cottoni) also has the opportunity to be developed. Seaweed can be applied in the manufacture of food and beverages because it has a high fiber content. The functional value of koro komak and seaweed can be increased through the manufacture of analog meat. Analog meat is artificial meat made of high protein so that its shape and properties resemble real meat. Analog meat making uses gluten flour as one of the basic ingredients in analog meat making that is often used. The products produced in this study are analog meatballs. In this study, making analog meatballs using komak koro flour, seaweed and gluten flour as basic ingredients. The comic koro flour used has different particle sizes, namely 20 mesh, 40 mesh, 60 mesh, 80 mesh and 100 mesh. This study aims to determine the effect of particle size of komak koro flour (Lablab Purpureus (L.) Sweet) by adding gluten and seaweed (Eucheuma cottoni) to the manufacture of analog meatballs to chemical, physical and sensory characteristics. In this research proximate chemical analysis was carried out on komak koro with different particle sizes. Chemical analysis was continued on analog meatball products, followed by physical and sensory analysis. The chemical analysis of komak koro flour shows a water content of 5-7%, 0-1% fat content, 18-25% protein content, 1% ash content and 65-71% carbohydrate content. The results of chemical analysis on analog meatballs showed that the larger particle size of komak koro flour, water content, water binding capacity, and elasticity of analog meatballs tend to increase. The greater the particle size, the results of fat content, protein and the hardness level of analog meatballs tend to decrease. Chemically, the analog meatball meat water content is obtained at 59-71%, 1% fat content, 29-37% protein content, and 1-6% fiber content. Whereas in the physical test, the level of water binding capacity in analog meatballs is 25-33%, hardness is 3480,606 gf, springiness is 4-5gf. Color testing on meatballs does not have a different effect with different particle size of flour. Based on different tests, it was found that water content, fat, protein, ash and carbohydrate of komak koro flour did not significantly affect particle size. the results of chemical and physical analysis of meatballs on fat content, protein content, water binding capacity, texture (hardness and springiness), and color were significantly different from controls. The favorite level test results show that there are significant differences. The value of appearance, elasticity, texture, taste and overall most preferred is sample A (100 mesh) with an average value of 4. The conclusion of this study is the particle size of komak koro flour is not too influential in the chemical test of flour, meatball chemical and meatball physical , but it affects the level of preference of the panelists. The most preferred analog meatballs are meatball analogue with 100 mesh size which has a moisture content of 61.07%, fat content of 1.57%, protein content of 37.81% and crude fiber content of 6.24%.
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Chemical Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 28 Nov 2019 01:49 |
| Last Modified: | 21 Oct 2020 03:25 |
| URI: | http://repository.unika.ac.id/id/eprint/20430 |
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