Ghozali, Ta`Gayuh Gilang (2011) Rekayasa Proses Pembuatan Susu Bubuk Dengan Metode Foam-mat Drying : Kajian Pengaruh Jenis Dan Konsentrasi Emulsifier Terhadap Kualitas Fisik Susu Bubuk). Sarjana thesis, Universitas Brawijaya.
Abstract
Susu adalah bahan pangan yang mempunyai nilai nutrisi yang lengkap sehingga baik untuk konsumsi manusia, hewan dan mikroorganisme. Teknologi pengolahan susu disamping menghambat kerusakan (pengawetan) juga untuk penganekaragaman bahan pangan. Karena dengan proses pengolahan kerusakan secara fisik, kimia, dan mikrobiologis akan dapat dicegah dan selanjutnya supaya dapat mempertahankan kualitasnya. Alternatif lain dalam pengolahan susu adalah pembuatan susu bubuk (tepung susu). Kualitas susu bubuk yang pertama dapat dinilai dari daya larut susu bubuk selanjutnya dari warna, higroskopis, rasa, dan kadar lemak. Dalam penelitian ini proses pembuatan susu bubuk dilakukan dengan metode foam-mat drying yaitu selain membutuhkan filler sebagai bahan pengisi juga memerlukan emulsifier sebagai penurun tegangan permukaan dalam suatu emulsi. Susu merupakan salah satu jenis emulsi yang tersusun dari air 83,3 %, protein 3,2 %, dan lemak 4,3 % yang diantaranya tidak dapat saling berbaur. Sehingga diperlukan emulsifier yang dapat menstabilkan susu yang termasuk emulsi minyak dalam air (o/i). Dalam penelitian ini emulsifier yang digunakan adalah Tween 80 dan lesitin. Tween merupakan salah satu emulsifier sintetis yang menonjol pada ikatan hidrofiliknya, cenderung untuk membentuk emulsi minyak dalam air (o/w). Sedangkan lesitin merupakan salah satu emulsifier alami yang mampu menstabilkan lemak dalam air dengan cara menurunkan tegangan permukaan antara fase air dan fase lemak. Sejauh ini belum pernah diungkapkan bahwa kombinasi jenis dan konsentrasi emulsifier yang ditambahkan pada proses pembuatan susu bubuk dengan metode vacuum drying akan berpengaruh terhadap kualitas fisik (daya larut dan kadar air) susu bubuk. Rancangan percobaan yang digunakan dalam penelitian ini adalah rancangan acak lengkap pola tersarang dengan menggunakan 2 faktor perlakuan yaitu jenis emulsifier serta konsentrasi tiap emulsifier yang digunakan.
English Abstract
Milk is a food that has a complete nutritional value, so good for human consumption, animals and microorganisms. Dairy processing technology in addition to inhibiting damage (preservation) also for the diversification of foodstuffs. Due to the processing of physical damage, chemical, and microbiological will be prevented and further in order to maintain its quality. Another alternative in the dairy processing is the manufacture of milk powder. In this study the process of making powdered milk made with foam-mat drying method of drying that is in addition to filler as a filler material also requires an emulsifier as lowering the surface tension in an emulsion. In this study the emulsifier used were Tween 80 and lecithin. So far this has never been disclosed that the combination of type and concentration of emulsifier is added to the process of making milk powder by foam-mat drying methods will affect the physical quality (solubility and water content) powdered milk. The research method used was experimental by the experimental design randomized block design with nested patterns using 2 factor treatment. The first factor is the type of emulsifier is added in the process of making powdered milk with 2 levels of Tween 80 and lecithin. Factors to 2, namely the concentration of each emulsifier is added in the manufacture of milk powder that consists of three levels, for Tween 80 is 0.5%, 1%, and 1.5% v / v fresh milk as well as for leitin ie 2.5% , 5%, and 7.5% v / v fresh milk. Each nested level be repeated 3 times so that there are 18 times the experimental unit. Analysis conducted on the solubility, water content, and yield of milk powder produced from milk powder manufacturing process by the method of foam-mat drying. After experiments and analysis, the best effect of milk powder produced from the addition of the emulsifier type and concentration with the addition of Tween 80 with a concentration of 1% v / v fresh milk. Solubility value of milk powder 34.01%, the water content of 3.11% powdered milk and powdered milk yield value of 21.32%. From the best treatment is analyzed also regarding the content of protein, namely the average protein content reaches 11.089%.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2011/162/051103201 |
| Uncontrolled Keywords: | Susu, Vacuum Drying, Emulsifier, Kualitas fisik susu bubuk,Milk, Foam-mat Drying, Emulsifier, physical quality of milk powder |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.37 Dairy and related products |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Unnamed user with email repository.ub@ub.ac.id |
| Date Deposited: | 30 Nov 2011 10:44 |
| Last Modified: | 17 Nov 2021 07:06 |
| URI: | http://repository.ub.ac.id/id/eprint/148613 |
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