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Title: | Karakteristik Tepung Kuning Telur yang Diberi Penambahan Pure Wortel (Daucus carota L.) dan Isolat Protein Kedelai |
Authors: | Wulandari, Zakiah Suryati, Tuti Imawan, Salsabila Ma'shum |
Issue Date: | 2022 |
Publisher: | IPB University |
Abstract: | Tepung telur telah banyak digunakan dalam berbagai industri akan tetapi
kandungan lemak pada kuning telur menjadikan tepung telur yang mengandung kuning
telur lebih mudah tengik akibat teroksidasi. Hal yang dapat dilakukan untuk mengatasi
hal tersebut adalah dengan penambahan antioksidan seperti wortel yang dapat
menghambat terjadinya reaksi oksidasi. Penelitian bertujuan untuk menguji sifat
fisikokimia, organoleptik dan aktivitas antioksidan tepung kuning telur yang diberi
penambahan pure wortel dan isolat protein kedelai (ISP). Rancangan percobaan yang
digunakan dalam penelitian ini adalah rancangan acak kelompok (RAK) berdasarkan
periode pembuatan, dan terdapat tiga kelompok periode pembuatan. Hasil penelitian
menunjukkan bahwa penambahan pure wortel dan ISP menghasilkan kadar protein
kasar dan kadar serat kasar tepung kuning telur yang lebih tinggi dengan kriteria mutu
warna dan tekstur yang disukai panelis. Penambahan pure wortel dan ISP tidak
mempengaruhi kadar air, pH, aw, dan kadar lemak kasar. Penambahan pure wortel
menghasilkan aktivitas antioksidan yang lebih rendah dibanding kontrol. Tepung
kuning telur dengan penambahan 15% pure wortel dan 10% ISP memberikan hasil
terbaik untuk analisis sifat fisikokimia, sifat organoleptik, dan aktivitas antioksidan. Egg powder is widely used in various industries, but the fat content in the egg yolks makes egg yolks powder more easily rancid due to oxidation. One way to inhibit the oxidation reaction of compounds is by adding antioxidants such as carrots. This research aims to evaluate the physicochemical properties, organoleptics properties and antioxidant activity of egg yolk powder with the addition of carrot puree and isolate soy protein (ISP). The experimental design used in this study was a randomized block design (RBD) based on the manufacturing period, there were three groups of manufacturing periods. The results showed that the addition of carrot puree and ISP resulted in higher crude protein content and crude fiber content of egg yolk powder with the color and texture quality criteria preferred by the panelists. The addition of carrot puree and ISP did not affect the water content, pH, aw, and crude fat content. The addition of carrot puree in lower antioxidant activity than the control. Egg yolk powder with the addition of 15% carrot puree and 10% ISP gave the best results for the analysis of physicochemical properties, organoleptic properties, and antioxidant activity. |
URI: | http://repository.ipb.ac.id/handle/123456789/112795 |
Appears in Collections: | UT - Technology of Cattle Products |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Cover, Lembar Pengesahan, Prakata, Daftar Isi.pdf Restricted Access | Cover | 413.92 kB | Adobe PDF | View/Open |
D34180033_Salsabila Ma'shum Imawan.pdf Restricted Access | Fullteks | 1.06 MB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 318.35 kB | Adobe PDF | View/Open |
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