Nugroho, Ananda (2018) PROTEIN FUNCTIONAL PROPERTIES OF TIGA WAJA FISH (Nibea Soldado) SURIMI POWDER MADE WITH OVEN DRYING. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Tiga Waja fish is a fish that contain high protein, however not yet widely used. Surimi is a fish based product that utilizes the functional characteristics of myofibrilar protein from fish in the gelation process. Proteins have specific functional characteristics that will affect in quality and organoleptic properties of food product. Each of the protein functional characteristics have a specific role in food system. Functional characteristics of surimi can be classified into three main categories that are hydration character such as protein solubility and water holding capacity; surface properties in the form of emulsion and foaming; and interaction between protein-protein in gelation. In the process of making surimi powder there is a heating process that can lead to a protein denaturation, that can affect the quality of the protein functional. This study was conducted to know the functional characteristics of tiga waja fish surimi powder made with oven drying. That is why to know the functional characteristics at surimi powder such as protein solubility, water holding capacity (WHC), gelation, emultion activities, as well as foaming stability analysis. Based on the result of analysis that had been done, the protein on tiga waja fish surimi powder around 42,50 ± 2,67 %. Water holding capacity around 8,39 ± 1,10 % and protein solubility on 65,26 ± 1,51 %. The gelation in surimi powder valued at 1,33 ± 0,29 %; 2,03 ± 0,38 % 2,83 ± 0,29 % that obtained at sample concentration of 4%, 8% amd 10%. Emultion activities produce on each concentration 1%; 1,5% and 2% are 2,52 ± 0,18 %; 3,61 ± 0,39 %; 5,62 ± 0,84 %. Foaming stabilities on surimi powder were at 4,00 ± 1,00 % at 0 minute which decrease to 1,00 ± 0,00 % at 60 minutes. After becoming surimi powder, the value of protein content, water binding capacity, water solubility, and gelation power increased. Emulsion activity and foaming stability in powder surimi experience a decrease from frozen surimi. The higher the sample concentration used, the percentage value of gelation produced has increased. The higher the sample concentration used, the percentage value of emulsion activity increases. The percentage of foaming stability that formed at the 0th minute had a high value, while after reaching the 15th, 30th, 45th and 60th minutes, the percentage value decreased which was not too significant.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Drying |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 16 Apr 2019 09:35 |
| Last Modified: | 19 Mar 2021 06:00 |
| URI: | http://repository.unika.ac.id/id/eprint/18840 |
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