FUNCTIONAL CHARACTERISTICS of PROTEIN JALI (Coix lacryma jobi-L)

PRADIPTAPUTRI, NINDITA (2019) FUNCTIONAL CHARACTERISTICS of PROTEIN JALI (Coix lacryma jobi-L). Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Jali is one type of cereal that has not been used optimally. Jali has been processed into rice and porridge, but the seeds are still not widely soldin the market and the price of jali seeds is still expensive.The protein content found in jali seeds has the potential to be developed into functional food ingredients. Protein can be interpreted as a basic functional component that shows the nature of the product from the processing process. Protein is one of the important attributes in determining the desired sensory attribute. The sensory attributes are determined based on the functional characteristics of proteins in different food ingredients. Functional characteristics of proteins consist of protein solubility, water binding capacity, gel strength, emulsion power, and foam formation power. The functional characteristics of proteins are the properties of proteins that can affect the final product.In the development of food products, it is very important to know the functional characteristics of proteins because by knowing the nature of the material from the functional characteristics of the protein, the product is produced according to their properties.Therefore, so that jali with the functional characteristics can be applied to food products, it is necessary to carry out research to determine the functional characteristics of the jali protein through analysis of protein solubility, water binding capacity, gel strength, emulsion power and foam formation power.By knowing the functional characteristics of jali proteins, it is expected to improve the quality of food products from the protein properties of jali.The results showed that all the jali protein fractions had low solubility, so that the jali applied to the beverage product had to be treated in several protein preparations before being applied such as salt concentration and pH adjustment.The protein concentration in all jali protein fractions showed that the highest protein concentration was albumin fraction of 193,67 mg/g and the lowest protein concentration was globulin fraction of 20,49 mg/g. All jali protein fraction has the ability to bind water, so jali can be applied to the pudding and yogurt.All jali protein fraction has the ability to form a gel which is very powerful, it can be applied on an industrial jali edible film, jelly and tofu products.All jali protein fractions do not have the ability to form emulsions and form foam, so jali is not suitable for application to mayonnaise, milk, sauce, margarine, butter, cake, and whipped cream.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 28 Nov 2019 01:45
Last Modified: 28 Nov 2019 01:45
URI: http://repository.unika.ac.id/id/eprint/20459

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