Ernawati, Dwi (2022) Sifat Fisikokimia Flavor Enhancer dari Hidrolisat Beberapa Jenis Keong dan Profil Sensorisnya Menggunakan Metode Rate-All-That-Apply. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Snail is mollusc that live in shallow water based on mud such as rice fields, swamps, and river banks. There are several types of snails that are generally known by the public, such as golden apple snail, apple snail, and freshwater snail. Snail is a high-protein ingredients (14-19%) and its utilization is still limited. Types of snails such as golden apple snail and apple snails are pests of rice plants so that they have not been used optimally. One alternative use is as a flavor enhancer. Flavor enhancers can be made by enzymatic hydrolysis using bromelain enzymes. The purpose of this study was to determine the effect of snail type and hydrolysis time on the physicochemical properties and sensory profiles of flavor enhancer from snail protein hydrolysate. The experimental design used was a completely randomized design with two factors. Factor I was the type of snail (golden apple snail, apple snail and freshwater snail), and factor II was the hydrolysis time (3 hours, 6 hours, 9 hours). Data were analyzed using ANOVA. If there are data that are significantly different, then proceed with the DMRT test at 95% significance level. The sensory data were analyzed using RATA method. Furthermore, the sensory data were analyzed by Principal Component Analysis and Preference Mapping. The optimal result in this study was the apple snail treatment with 9-h hydrolysis time which produced a flavor enhancer with the characteristics as follows: water content 3.96%, yield 14.73%, water solubility 92.29%, oil absorption 1.15 ml/g, glutamic acid content 107.23 ppm, and the color was brownish yellow. The sensory characteristics of optimal flavor enhancers were: strong intensity of savory aroma, salty taste, umami taste, spread mouthfeel and yellow color; moderate intensity of seafood aroma, garlic flavor, umami, liquid and salty aftertaste; weak intensity of bitter aftertaste and burnt flavor; sweet aroma, sweet, bitter and bland taste with intensity is very weak. Based on the results of the overlay contour plot preference map, the sample received a preference above the average of 80-100% of the panelists.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | dwi ernawati | ||||||||
| Date Deposited: | 14 Jan 2022 01:20 | ||||||||
| Last Modified: | 14 Jan 2022 01:20 | ||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/4092 |
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