OPTIMIZATION OF ι-CARRAGEENAN CONCENTRATION, SALT CONCENTRATION AND pH LEVEL IN GEL FORMATION OF Tenebrio molitor LARVAE TO RESEMBLE BEEF GEL

Toryanto, Cheung, Jean Karmel (2019) OPTIMIZATION OF ι-CARRAGEENAN CONCENTRATION, SALT CONCENTRATION AND pH LEVEL IN GEL FORMATION OF Tenebrio molitor LARVAE TO RESEMBLE BEEF GEL. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

The increase of population results in higher demand of food, especially in meat demand because meat is one of the most common source of protein in human diet. However the livestock sector contributes over 15% of total greenhouse gas emissions. To reduce the greenhouse effect and fulfill the demand for protein sources, edible insect such as yellow mealworm (Tenebrio molitor) can be used as alternative protein source. In order to replace the role of meat, alternative material must have similar characteristic. Tenebrio molitor protein gel still requires optimization with some additional ingredients that can improve the functional properties of protein such as hydrocolloid, salt, and pH level adjustment. This study optimized the concentration of ι-carrageenan, CaCl2 salt, and pH in Tenebrio molitor larvae gel formation to resemble beef gel. This research was conducted in two steps. The first step was required to obtain the optimum range for each variable (carrageenan, salt, and pH) that later will be used in the second step. The second step of the experiment was conducted using Response Surface Methodology (RSM) with 3 factors (ι-carrageenan, CaCl2 salt, and pH) with Water Holding Capacity (WHC), viscosity, hardness, cohesiveness, and springiness as variable. Beef gel is used for comparison as control. The experiment was using Central Composite Design (CCD) with a total of 16 treatment combinations consist of 3 factors obtained from the first step. The result showed that using Prediction Profiler, 4,625% ι-carrageenan, 1,25% CaCl2 salt, and pH 6,25 was found to be the optimum combination for Tenebrio molitor gel formation to resemble beef gel from texture (hardness, cohesiveness, and springiness), Water Holding Capacity, and viscosity parameters.

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 01:44
Last Modified: 28 Nov 2019 01:44
URI: http://repository.unika.ac.id/id/eprint/20470

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