OPTIMIZATION OF κ-CARRAGEENAN, SALT CONCENTRATION, AND pH IN GEL FORMATION FROM ISOLATED SOY PROTEIN TO RESEMBLE BEEF GEL

CHRISTELLA, GIOVANY DEA (2019) OPTIMIZATION OF κ-CARRAGEENAN, SALT CONCENTRATION, AND pH IN GEL FORMATION FROM ISOLATED SOY PROTEIN TO RESEMBLE BEEF GEL. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

The food industry needs to develop sustainable food products to replace animal protein sources. Plant protein can be used as an alternative to animal protein. Since the protein structure of animal and plant protein are different, the use of plant protein still needs to be optimized in order to resemble the texture and characteristics of beef gel. Hydrocolloid additions such as κ-carrageenan can promote product texture and water holding capacity of the end product. In addition, other factors that influence formation and properties of protein gel are salt concentration and pH level. The concentration of carrageenan, salt, and pH level still needs to be optimized to optimize functional properties of protein. In this study, κ-carrageenan concentration, CaCl2 salt concentration, and pH level were optimized in order to form beef-like gel from soy protein isolate. This study was conducted in two steps. Experiment I was using completely randomized design to obtain optimum range to be used in Experiment II. The observed response of Experiment I is gel texture (hardness, cohesiveness, springiness). Experiment II was using response surface methodology to optimize the combination factors from Experiment I’s optimum range. The observed response of Experiment II were viscosity of batter, gel texture including hardness, cohesiveness, springiness, and water holding capacity. Gel from beef was used as a control. Experiment II used Central Composite Design (CCD) with 16 treatments. The result showed that the most optimum combination for all responses was combination of κ-carrageenan 4.5%, CaCl2 salt 2%, and pH 7,31. This combination has been able to form soy protein isolate gel that resembles springiness and batter viscosity from beef gel, however the gel hardness, cohesiveness, and water holding capacity have not yet resemble beef gel.

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/20475

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