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http://repository.ipb.ac.id/handle/123456789/114978
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DC Field | Value | Language |
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dc.contributor.advisor | Wulandari, Zakiah | - |
dc.contributor.advisor | Apriantini, Astari | - |
dc.contributor.author | Sukristi, Semangkin | - |
dc.date.accessioned | 2022-10-14T03:41:22Z | - |
dc.date.available | 2022-10-14T03:41:22Z | - |
dc.date.issued | 2022 | - |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/114978 | - |
dc.description.abstract | Tepung putih telur telah banyak digunakan dalam industri makanan akan tetapi dalam pembuatan tepung putih telur menggunakan oven menyebabkan terjadinya reaksi maillard dan penurunan hasil akhir tepung putih telur. Hal yang dapat dilakukan untuk mengatasi hal tersebut adalah dengan menambahan maltodekstrin dan Saccharomyces cerevisiae yang dapat mengurangi reaksi maillard. Penelitian ini bertujuan untuk menguji sifat fisikokimia dan organoleptik tepung putih telur dengan penambahan maltodekstrin dan S. cerevisiae. Rancangan percobaan yang digunakan dalam penelitian ini adalah rancangan acak kelompok (RAK) berdasarkan periode pembuatan, dan terdapat tiga kelompok periode pembuatan. Hasil penelitian menunjukan bahwa penambahan maltodekstrin dan S. cerevisiae tidak berpengaruh nyata terhadap daya buih, kestabilan buih, dan kadar air namun berpengaruh nyata terhadap rendemen, pH, aW, kelarutan tepung, dan gula pereduksi. Panelis menyukai warna dan tekstur tepung putih telur dengan penambahan maltodekstrin dan S. cerevisiae. Tepung putih telur dengan penambahan 8% maltodekstrin dan 0,3% S. cerevisiae serta penambahan 12% maltodektrin dan 0,3% S. cerevisiae memberikan hasil terbaik untuk analisis sifat fisikokimia dan organoleptik. | id |
dc.description.abstract | Egg white powder has been widely used in the food industry, but in the manufacture of egg white powder using an oven causes the maillard reaction and decreases the final yield of egg white powder. The thing that can be done to overcome this is the addition of maltodextrin and Saccharomyces cerevisiae which can reduce the maillard reaction. This research aims to evaluated the physicochemical and organoleptic properties of egg white powderwith the addition of maltodextrin and S. cerevisiae. The experimental design used in this study was a randomized block design (RBD) based on the manufacturing period, and there were three groups of manufacturing periods. The results showed that the addition of maltodextrin and S. cerevisiae did not affect on foaming power, foam stability, and water content but did a affect on yield, pH, aW, flour solubility, and reducing sugar. Panelists liked the color and texture of egg white powder with the addition of maltodextrin and S. cerevisiae. Egg white powder with the addition of 8% maltodextrin and 0.3% S. cerevisiae and the addition of 12% maltodextrin and 0.3% S. cerevisiae gave the best results for the analysis of physicochemical and organoleptic properties. | id |
dc.language.iso | id | id |
dc.publisher | IPB University | id |
dc.title | Karakteristik Fisikokimia dan Organoleptik Tepung Putih Telur dengan Penambahan Maltodekstrin dan Saccharomyces cerevisiae | id |
dc.type | Undergraduate Thesis | id |
dc.subject.keyword | egg white powder | id |
dc.subject.keyword | maltodextrin | id |
dc.subject.keyword | physicochemical | id |
Appears in Collections: | UT - Technology of Cattle Products |
Files in This Item:
File | Description | Size | Format | |
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Cover.pdf Restricted Access | Cover | 358.79 kB | Adobe PDF | View/Open |
D34180001_Semangkin Sukristi.pdf Restricted Access | Fulltext | 614.27 kB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 164.81 kB | Adobe PDF | View/Open |
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