SOLAHUDIN, SOLAHUDIN (2025) KARAKTERISTIK FUNGSIONAL DAN MIKROBIOLOGI TEPUNG TELUR AYAM RAS UTUH (Gallus gallus domesticus) DENGAN PERBEDAAN KONSENTRASI MALTODEKSTRIN DAN SUHU INLET SPRAY DRYER. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Eggs were a food rich in protein and essential nutrients. They also contained a complete range of nutrients such as protein, minerals, vitamins, fats, and carbohydrates. However, despite these advantages, eggs had several drawbacks, including their susceptibility to physical damage and rapid nutritional degradation. To maintain their quality and extend shelf life, preservation efforts were necessary to ensure that eggs reached consumers in good condition. One method of preservation was processing eggs into a dry product in the form of egg flour. This study aimed to determine the effect of spray dryer inlet temperature and maltodextrin concentration, as well as their interaction, on the functional and microbiological characteristics of the resulting egg flour. A factorial Randomized Block Design (RBDs) was used, consisting of two factors and two replications. The first factor was spray dryer inlet temperature at two levels: 140°C and 150°C. The second factor was maltodextrin concentration at two levels: 10% and 15%. The results showed that spray dryer inlet temperature had a significant effect on emulsion capacity, emulsion stability, foamability, foam stability, solubility, and coagulation time. Maltodextrin concentration significantly affected emulsion capacity, emulsion stability, and solubility. Furthermore, the interaction between spray dryer inlet temperature and maltodextrin concentration had a significant effect on emulsion capacity, emulsion stability, foam stability, and coagulation time.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Telur merupakan bahan pangan yang kaya akan protein dan nutrisi esensial. Telur juga mengandung berbagai nutrisi lengkap seperti protein, mineral, vitamin, lemak, dan karbohidrat. Namun, meskipun memiliki keunggulan tersebut, telur memiliki beberapa kelemahan, termasuk rentan terhadap kerusakan fisik dan degradasi nutrisi yang cepat. Untuk menjaga kualitas dan memperpanjang masa simpan, upaya pengawetan diperlukan agar telur sampai ke konsumen dalam kondisi baik. Salah satu metode pengawetan adalah mengolah telur menjadi produk kering berupa tepung telur. Penelitian ini bertujuan untuk menentukan pengaruh suhu inlet spray dryer dan konsentrasi maltodextrin, serta interaksinya, terhadap karakteristik fungsional dan mikrobiologis tepung telur yang dihasilkan. Rancangan yang digunakan yaitu RAK (Rancangan Acak Kelompok) yang terdiri dari dua faktor dan dua kali ulangan. Faktor pertama adalah suhu inlet spray dryer yang terdiri dari 2 taraf yaitu: 140°C dan 150°C. Faktor kedua adalah konsentrasi maltodekstrin yang terdiri dari 2 taraf yaitu : 10% dan 15%. Hasil menunjukkan bahwa suhu inlet spray dryer memiliki pengaruh signifikan terhadap kapasitas emulsi, stabilitas emulsi, daya busa, stabilitas busa, kelarutan, dan waktu koagulasi. Konsentrasi maltodekstrin secara signifikan berpengaruh terhadap kapasitas emulsi, stabilitas emulsi, dan kelarutan. Selain itu, interaksi antara suhu inlet spray dryer dan konsentrasi maltodekstrin memiliki pengaruh signifikan terhadap kapasitas emulsi, stabilitas emulsi, stabilitas busa, dan waktu koagulasi. | |||||||||
| Uncontrolled Keywords: | Egg flour, functional properties, maltodextrin concentration, inlet temperature, spray dryer | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) T Technology > T Technology (General) |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Solahudin Solahudin Solahudin | |||||||||
| Date Deposited: | 09 Sep 2025 08:24 | |||||||||
| Last Modified: | 09 Sep 2025 08:24 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/53735 |
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