Mariana, Wiwit (2017) Optimasi Formulasi Dan Karakterisasi Fisikokimia Dalam Pembuatan Daging Restrukturisasi Menggunakan Response Surface Methodology (Kajian Konsentrasi Jamur Tiram Serta Gel Porang Dan Karagenan). Sarjana thesis, Universitas Brawijaya.
Abstract
Salah satu produk olahan daging sapi yang banyak ditemui adalah produk daging restrukturisasi. Bahan utama dalam pembuatan daging restrukturisasi yaitu daging sapi, bahan pengikat, dan bahan pengisi. Bahan alami yang dapat dijadikan sebagai bahan pengikat selain STTP (sodium tripolyphosphat) adalah gel porang dan karagenan. Penggunaan gel porang dan karagenan dapat menghasilkan tekstur yang lebih elastis. Pada penelitian ini digunakan substitusi daging menggunakan jamur tiram untuk mengurangi penggunaan daging sapi. Jamur tiram memiliki tekstur lembut dan kenyal serta kaya akan protein pengganti daging. Tujuan dari penelitian ini adalah untuk mengetahui kondisi optimum konsentrasi jamur tiram sebagai bahan substitusi serta konsentrasi gel porang dan karagenan sebagai bahan pengikat pada produk daging restrukturisasi terhadap kadar protein dan nilai hardness produk akhir yang dihasilkan. Penelitian dilakukan menggunakan rancangan Central Composite Design (CCD) dengan metode Response Surface Methodology (RSM). Faktor yang dipilih adalah penambahan konsentrasi jamur tiram dengan titik minimum 15% dan titik maksimum 20% serta konsentrasi gel porang dan karagenan dengan titik minimum 5% dan titik maksimum 15%, respon yang digunakan adalah kadar protein dan nilai hardness sehingga menghasilkan 13 perlakuan percobaan. Analisis data dilakukan dengan program Design Expert 7.1.6. Hasil optimasi dengan menggunakan rancangan Central Composite Design (CCD) dengan metode Response Surface Methodology (RSM) menunjukkan bahwa model linear dipilih untuk respon kadar protein dengan persamaan matematika Y = -13,71 + 2,11X1 + 0,032X2 – 0,027X1X2 – 0,041X12 -0,041X22, sedangkan untuk respon nilai hardness ditunjukkan dengan model quadratic dengan persamaan matematika Y = -1875.12 + 188,29 X1 + 59,61 X2 – 1,38X1X2 – 4,73X12 – 167X22. Kondisi optimum yang disarankan oleh program adalah penambahan jamur tiram 20% serta gel tepung porang dan karagenan 10,04%. Hasil validasi telah sesuai dengan hasil prediksi yang direkomendasikan program karena selisih prediksi dengan validasi lebih kecil dari 5%. Produk dengan kondisi optimum kemudian diverifikasi dengan produk komersial dan didapatkan hasil berdasarkan Uji T (T test) terhadap nilai water holding capacity memiliki perbedaan yang signifikan terhadap produk komersial sedangkan kadar protein dan nilai hardness tidak memiliki perbedaan yang signifikan terhadap produk komersial.
English Abstract
One of meat product which common to find is restructured meat. The main ingredient during the process of restructured meat product are meat, binder, and also filler. One of natural foodstuffs that could be used as a binder STTP (sodium tripolyphosphat) is the combination between konjac gel and carrageenan. The use of konjac carrageenan gel will obtain a more elastic texture. In this research used oyster mushroom as the meat susbtitution to decrease the meat content. Oyster mushroom has a smooth texture, springy, and high protein as meat substitute. The aim of this research was to ascertain the optimum condition of Oyster Mushroom concentration as the meat substitution and konjac carrageenan gel as binder in the restructured meat product towards the protein content and the hardness of the final products. This research used Central Composite Design (CCD) design with Response Surface Methodology (RSM) method. The choosen factor was addition of Oyster Mushroom concentration with 15% as the minimum point and 20% as the maximum point. While the addition of konjac carrageenan gel concentration that will be used was 5% as the minimum point and 15% as the maximum point, responses that will be analyzed was proteint content and hardness value therefore there were 13 iterated treatment. The data was analyzed throughout Design Expert 7.1.6 The optimum result using the Central Composite Design (CCD) design with Response Surface Methodology (RSM) method showed that linear model was choosen as the model to show the result of protein content with final equation for protein content was Y = -13,71 + 2,11X1 + 0,032X2 – 0,027X1X2 – 0,041X12 -0,041X22, while quadratic model was choosen to show the result of hardness value with the final equation was Y = -1875.12 + 188,29 X1 + 59,61 X2 – 1,38X1X2 – 4,73X12 – 167X22. The optimum condition of oyster mushroom was added by 20% and konjac carrageenan gel was added by 10,04%. Validation results have been in accordance with the predicted results recommended by the program because the predictive difference with validation was less than 5%. The optimum product was verified by commercial product and obtained result based on T test (T test) on water holding capacity gave significant difference with the commercial product, while for protein content and hardness value did not have a significant difference with the commercial product.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/626/051711529 |
| Uncontrolled Keywords: | Gel, Jamur, Optimasi, Restrukturisasi, RSM |
| Subjects: | 500 Natural sciences and mathematics > 579 Natural history of microorganisms, fungi, algae > 579.6 Mushrooms |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Yusuf Dwi N. |
| Date Deposited: | 18 Jan 2018 03:48 |
| Last Modified: | 03 Nov 2021 03:40 |
| URI: | http://repository.ub.ac.id/id/eprint/8114 |
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