Nabilah, Diva Elza and Dr. Ir. Imam Thohari,, MP., IPM., ASEAN Eng and Dr. Ir. Mustakim, MP., IPM (2023) Pengaruh Penambahan Sodium Tripolyphosphate Terhadap Kualitas Egg Tofu Ditinjau Dari Kadar Air, Water Holding Capacity, Kadar Protein Dan Cooking Loss. Sarjana thesis, Universitas Brawijaya.
Abstract
Egg tofu merupakan pengabungan kedua bahan protein nabati dan hewani sehingga dapat meningkatkan nutrisi dalam bahan pangan. Egg tofu tergolong mudah hancur oleh sebab itu diperlukan peningkatan mutu dari egg tofu dengan penambahan bahan tambahan agar dapat menstabilkan bentuk egg tofu saat proses pemasakan lebih lanjut. Bahan tambahan pangan yang ditambahkan yaitu sodium tripolyphosphate (STPP) digunakan sebagai penstabil bahan pangan dan dapat memperbaiki tesktur. STPP berperan sebagai agen penggumpal yang dapat mempengaruhi daya ikat air dalam pangan sehingga menghasilkan tesktur yang baik. Penambahan STPP dapat meningkatkan mutu dari egg tofu. Tujuan penelitian ini untuk mengetahui efektivitas dan penggunaaan STPP yang tepat dalam pembuatan egg tofu agar diperoleh kualitas yang baik ditinjau dari kandungan air, water holding capacity, kadar protein dan cooking loss. vii Penelitian dilaksanakan dari bulan September sampai Desember 2022 di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan dan Laboratorium Pengujian Mutu dan Keamanan Pangan Fakultas Teknologi Hasil Pertanian, Universitas Brawijaya. Materi yang digunakan yaitu egg tofu yang terbuat dari koagulasi telur dan sari kedelai dengan penambahan sodium tripolyphosphate. Penelitian menggunakan rancangan acak lengkap (RAL) dengan penambahan persentase sodium tripolyphosphate yang berbeda masing-masing yaitu (0%, 0,1%, 0,3% dan 0,5%). Data yang diperoleh dianalisis menggunakan analisis ragam (ANOVA), apabila terdapat perbedaan akan diuji lanjut dengan Uji Jarak Berganda Duncan (UJBD).
English Abstract
Egg tofu is a product variation by coagulating soymilk and eggs. Egg tofu has a soft texture and crumble easily, therefore ingredients food additive are needed to improve the quality of egg tofu. The purpose of this research was to analyze the effect of additional sodium tripolyphosphate (STPP) in egg tofu production and the best treatment for egg tofu using STPP in terms of water content, protein content, water holding capacity (WHC), and cooking loss. STPP increases water holding capacity to improve the texture quality of egg tofu. The method used was Completely Randomized Design (CRD) with 4 treatments and 4 replications. STPP (v/v) was addded to each treatment, such as P0: 0%, P1: 0.1%, P2: 0.3%, P3: 0.5%. Research variables include water content, protein content, WHC, and cooking loss. The result data were analyzed by analysis of variance (ANOVA) with a completely randomized design if their difference was carried out with duncan test. The results of the study showed that the addition of STPP to egg tofu products did not significantly (P>0.05) on water content, WHC, v protein content, and cooking loss. There was not effect because STPP ineffectiveness to bind water in egg tofu. The best treatment with STPP 0.5% (P3) with a value of water content (81.23%), protein content (9.83%), WHC (38.18%), and cooking loss (5.10%). The addition of STPP did not produce high effectiveness, therefore additional salt is needed to maximize water bond STPP to produce effective results on egg tofu.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523050170 |
| Uncontrolled Keywords: | Egg tofu, STPP, water content, WHC, protein content, cooking loss |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Endang Susworini |
| Date Deposited: | 13 Sep 2023 07:42 |
| Last Modified: | 13 Sep 2023 07:42 |
| URI: | http://repository.ub.ac.id/id/eprint/202906 |
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Text (DALAM MASA EMBARGO)
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