Shufiyah, Himmatus (2025) Karakteristik Fisikokimia dan Organoleptik Kaldu Bubuk Ikan Senangin dengan Penambahan Tepung Terigu dan Putih Telur Menggunakan Metode Foam Mat Drying. Undergraduate thesis, UPN VETERAN JATIM.
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Abstract
Ikan senangin is a fishery product containing 12.735% glutamic acid of the total amino acids, which can be used as an alternative powdered broth substitute for chicken or beef broth. The processing into powdered broth is carried out using foam mat drying to extend the shelf life of the broth. The addition of wheat flour as a filler in foam mat drying is useful for protecting the nutritional components of the broth, while the addition of egg white as a foaming agent is useful for facilitating foam formation, thereby accelerating the drying process. This study was conducted with the primary objective of investigating the effects of adding wheat flour and egg white on the physicochemical and organoleptic characteristics of ikan senangin fish broth powder. This study used a completely randomized design (CRD) with a two-factor factorial pattern. The first factor was the addition of wheat flour (10%, 15%, and 20%). The second factor was the addition of egg white (5%, 10%, and 15%). The data obtained from observations were analyzed using Analysis of Variance (ANOVA), followed by a DMRT post-hoc test at a significance level of 5%. For hedonic test data, analysis was performed using the Friedman test at a significance level of 5%. The treatment of adding 20% wheat flour and 15% egg white was the best treatment for making Senangin fish powder broth with the following characteristics: yield value of 22.75%, solubility value of 74.75%, L* value of 60.65, moisture content of 3.0%, ash content of 3.67%, fat content of 2.17%, protein content of 11.90%, carbohydrate content by difference of 79.27%, glutamic acid content of 65.95 (g/100g protein), color value of 4.00, taste value of 3.52, aroma value of 3.24, and texture value of 3.84.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | T Technology > T Technology (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Himmatus Shufiyah | ||||||||||||
| Date Deposited: | 28 Jul 2025 04:32 | ||||||||||||
| Last Modified: | 28 Jul 2025 04:32 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/41260 |
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