Miryanti, Teti (2017) Karakteristik Susu Skim Bubuk Dengan Penambahan Nano Protein Whey Katekin Ditinjau Dari Daya Larut, Sedimentasi, Mikrostruktur Dan Ukuran Partikel. Sarjana thesis, Universitas Brawijaya.
Abstract
Susu memiliki banyak produk olahan salah satunya adalah susu skim. Protein yang terdapat pada susu skim terdiri dari dua kelompok yaitu kasein dan whey dengan komposisi 80% dan 20%. Protein susu memiliki sifat fungsional diantaranya daya larut, sedimentasi, mikrostruktur dan ukuran partikel. Salah satu upaya untuk meningkatkan kualitas susu skim yaitu dengan penambahan bahan pangan lain melalui metode perlakuan pemanasan. Perlakuan pemanasan tidak hanya berdampak positif, tetapi juga berdampak negatif terhadap kerusakan protein akibat denaturasi. Langkah yang dapat diterapkan adalah pemanfaatan senyawa polifenol sebagai agen crosslink dengan protein susu. Interaksi antara senyawa fenolik dan protein susu terbukti meningkatkan stabilitas protein terhadap denaturasi panas. Nano protein whey katekin merupakan gabungan interaksi whey dan katekin yang memiliki ukuran partikel nano yang dapat ditambahkan pada susu guna mempertahankan dan atau meningkatkan sifat fungsional susu.
English Abstract
The purpose of this research was to determined the best addition of nano whey protein-catechin in terms of solubility, sedimentation, microstructure and particle size of skim milk powder. The method of this research was laboratory experiment by 3 treatments consisted of P0 (without nano whey protein-catechin), P1 (5%) dan P2 (10%) with 4 repeatation. The experiment was designed by Completely Randomized Design (CRD). The data was analyzed by Analysis of Variance (ANOVA). The result showed that the addition of nano whey protein-catechin didn’t give significantly different effect (P>0.05) on solubility and sedimentation. Based on the microstructure test, the addition of nano whey protein-catechin 10% (P2) has the clear spreading of protein aggregate. The addition nano whey protein-catechin 10% (P2) improved the particle size which was getting smaller. The conclusion of this research was that 10% addition nano whey protein-catechin got the best result.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2017/354/051709950 |
| Uncontrolled Keywords: | catechin, microstructure, sedimentation, solubility and particle size. |
| Subjects: | 600 Technology (Applied sciences) > 637 Processing dairy and related products > 637.1 Milk processing > 637.14 Processing specific forms of cow's milk > 637.147 Skim milk |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Nur Cholis |
| Date Deposited: | 02 Nov 2017 02:31 |
| Last Modified: | 01 Dec 2021 03:55 |
| URI: | http://repository.ub.ac.id/id/eprint/4735 |
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