Utami, Desy Putri (2021) Optimasi Waktu dan Ketebalan Buih pada Produksi Tepung Putih Telur dengan Pengeringan Microwave. Sarjana thesis, Universitas Brawijaya.
Abstract
Dalam industri pangan, tepung putih telur merupakan bahan yang digunakan sebagai foaming agent dan stabilizer karena kadar proteinnya yang tinggi. Pengeringan pada putih telur bertujuan untuk meningkatkan masa simpan, memudahkan penyimpanan serta penakaran formulasi saat akan dicampurkan dengan produk lain. Akibat proses pengeringan, putih telur rentan mengalami reaksi Maillard dan denaturasi. Reaksi Maillard yang terjadi antara gula pereduksi dan gugus amino dapat mengakibatkan kecoklatan pada tepung. Sedangkan denaturasi protein dapat menurunkan solubilitas tepung, yang mana akan berdampak pada kemampuannya membentuk buih dan gel. Pengeringan lapis tipis (thin-layer drying) adalah metode pengeringan dimana bahan dikeringkan dalam satu lapisan. Salah satu jenisnya adalah pengeringan foam-mat menggunakan gelombang elektromagnetik microwave. Gelombang tersebut menyebabkan molekul air bergerak dan menguap dari permukaan bahan. Metode pengeringan busa dilakukan untuk mempertahankan nutrisi dari bahan. Laju pengeringan dengan metode ini secara signifikan dipengaruhi oleh ketebalan buih, sehingga optimasi diperlukan untuk memaksimalkan proses. Tujuan dari penelitian ini adalah untuk mengetahui ketebalan buih (g/mm) dan lama pengeringan (s) yang optimum agar dihasilkan tepung putih telur dengan browning index yang rendah, serta solubilitas dan laju pengeringan yang tinggi. Pengeringan dilakukan pada daya konstan 400 W. Optimasi proses pengeringan dilakukan dengan Response Surface Methodology (RSM) menggunakan desain eksperimen Central Composite Design (CCD) dengan jumlah percobaan sebanyak 13 unit. Faktor yang digunakan mencakup ketebalan buih (2, 3, 4 g/mm) dan lama pengeringan (270, 350, 430 s) yang akan mempengaruhi respon browning index, solubilitas, dan laju pengeringan. Verifikasi model dilakukan dengan membandingkan hasil respon berdasarkan prediksi dan eksperimental. Verifikasi dilakukan pada kondisi optimum dengan tiga kali perulangan. Hasil tepung yang dikeringkan pada kondisi optimum kemudian diuji proksimat serta fungsional dan dibandingkan dengan tepung putih telur komersial. Berdasarkan hasil penelitian, diketahui bahwa kondisi optimum pada pembuatan tepung putih telur mencakup ketebalan buih 2,545 g/mm dan lama pengeringan 270 s. Respon browning index dan solubilitas dimodelkan secara linier, sedangkan respon laju pengeringan secara kuadratik. Tepung yang dihasilkan memiliki browning index sebesar 9,317, solubilitas 48,980% dan laju pengeringan 0,067 g/s. Karakteristik proksimat mencakup pH sebesar 7,75, kadar air 8,74%, kadar protein 17,225%, dan gula pereduksi 0,0015%. Dibandingkan dengan SNI 01-4232-1996, kadar protein yang dihasilkan kurang dari standar, sedangkan kadar air dan kadar gula pereduksi sudah sesuai. Tepung yang dihasilkan melalui pengeringan microwave memiliki daya bentuk emulsi, stabilitas emulsi, dan stabilitas buih yang lebih tinggi dibandingkan tepung komersial yang dikeringkan secara spray drying.
English Abstract
Egg white powder is widely known to be used as a foaming agent as well as stabilizer for food products due to its high protein content. Dried egg white is presumed to have a longer shelf life due to easy storage, and can easily be weighed into proportions when for mixing purposes. Due to drying, egg white powder is susceptible to Maillard reaction and denaturation. Maillard reaction occurs between reducing sugars and amino groups can produce discoloration and browning. Meanwhile, denaturation and coagulation both reduce the solubility of powder, which in turns impacts its foaming and gelling ability. Thin-layer drying is a method where material is being dried in one layer. One of its types is in the form of foam-mat drying assisted with microwave. Electromagnetic waves cause water molecules to vibrate and evaporate from the surface due to an instant increase of energy being absorbed. Foam drying method is is useful in retaining nutrients and quality of sample being dried. The drying rate obtained from these methods is significantly affected by foam thickness, hence optimization is needed in order to maximize the drying process. The purpose of this research is to determine the optimum foam thickness (2, 3, 4 g/mm) and drying time (270, 350, 430 s) in order to obtain egg white powder with low browning index, high solubility, and high drying rate. Drying was carried out using a household microwave oven at constant power of 400 W. Optimization was carried out using Response Surface Methodology (RSM) with 13 units of experiments categorized as Central Composite Design (CCD). Model verification is carred out at optimum conditions with three times of replication. The egg white powder obtained at optimum conditions were further tested for proximate analysis and functional characteristics, and compared with commercial grade egg white flour. Based on the results, it is known that the optimum conditions to obtain egg white powder with the desired characteristics are foam thickness of 2,545 g/mm and drying time of 270 s. The response surfaces of browning index and solubility are both modelled as linear, however drying rate is predicted to have a quadratic model. The egg white powder obtained has browning index of 9.317, solubility of 48.980%, and drying rate of 0.067 g/s. Its proximate characteristics include pH of 7.75, moisture content of 8.74%, 17.225% protein, and 0.0015% reducing sugar. The calculated protein content is much lower in comparison to SNI 01-4232-1996, on the other hand its moisture and reducing sugar are fairly acceptable. It is also conclueded that egg white powder produced by microwave drying has a higher emulsion ability and stability, as well as foam stability in comparison to commercial grade powder produced through spray drying.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0521100120 |
| Uncontrolled Keywords: | Foam-mat, microwave, pengeringan, tepung putih telur,Drying, egg white powder, foam-mat, microwave |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 01 Nov 2021 01:37 |
| Last Modified: | 24 Feb 2022 07:09 |
| URI: | http://repository.ub.ac.id/id/eprint/186227 |
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Text (DALAM MASA EMBARGO)
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