EFFECT OF VARIOUS TYPE WALL MATERIAL TO PHYSICOCHEMICAL CHARACTERISTIC OF EGG POWDER USING SPRAY DRYING METHOD

NOGERA, KARINA OKTAVIANA (2019) EFFECT OF VARIOUS TYPE WALL MATERIAL TO PHYSICOCHEMICAL CHARACTERISTIC OF EGG POWDER USING SPRAY DRYING METHOD. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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15.I1.0133 KARINA OKTAVIANA NOGERA (5.98)..pdf COVER.pdf

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Abstract

Duck egg powder is one of processing alternative from duck egg to extend the shelf life and increasing the usage of duck egg. This duck egg powder made by spray drying method using addition of wall materials composed of maltodextrin DE 10 and gelatine. The purpose of using wall material is to protect the main component such as nutrition content in duck egg. This research aims to analyze the effect of various type wall materials to the physicochemical characteristics of duck egg powder made by spray drying method. In this research consisted of preliminary research and main research. Preliminary research was done for produce duck egg powder with addition of wall materials so can produce four formulation of duck egg powder. Based on the four formulation obtained , that sampels were analyzed the physicochemical characteristics such as water content analysis using oven drying method, protein content analysis using Kjeldahl method, lipid content analysis using Soxhlet extraction method and colour analysis using chromameter. The data obtained from each analysis were analyzed using One Way ANOVA test at 95% level to see whether there was any different betwen wall materials treatment to physicochemical characteristics of duck egg powder. The result showed that the lowest of water content is in duck egg powder using gelatine 25% as wall material due to increasing total solid of the solution and leads to increasing evaporation rate that makes water content can be lower. The highest protein content is in the duck egg powder using combination of maltodextrine 15% and gelatin 10%, the highest lipis content is in duck egg powder using gelatine 25% as wall material. In colour analysis results L value while the highest result is in the duck egg powder using maltodextrin 25% as wall material show that duck egg powder using maltodextrin 25% has the brigthest colour. For the a* value in four sampel show that the value is low enough whereas the highest of b* value is in the duck egg sample using gelatine 25% as wall material means that sample was very yellow.

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: 28 Nov 2019 01:44
Last Modified: 28 Nov 2019 01:44
URI: http://repository.unika.ac.id/id/eprint/20466

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