Alika, Ratu Sabrina Biantari (2025) KARAKTERISASI PARAMETER MUTU TEPUNG TELUR UTUH HASIL MODIFIKASI PROSES DI PT XYZ. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Whole egg powder is powder made from chicken eggs. Currently, there is a company that produces whole egg powder. However, the egg powder products produced have not reach the standards, and therefore needs to be modified. The quality characterization of the modified whole egg powder is conducted to assess its compliance with established standards. The aim of this research was to determine the effect of pre-treatment methods, variations in the addition of maltodextrin and interactions on the chemical, physical, microbiological, and functional characteristics of whole egg powder. This research consisted of two factors, namely, the pre-treatment method (evaporation; fermentation) and the variation in maltodextrin concentration (5; 10%). The results showed that the pre-treatment method had a significant effect on ash, yield, emulsification stability, and water absorption capacity (evaporation higher than fermentation), total energy, reducing sugar, rehydration, and emulsion capacity (evaporation lower than fermentation. Variations in the concentration of maltodextrin have a significant effect on ash, fat, total energy, pH, foaming capacity, and water absorption capacity (5% higher than 10%), carbohydrate, reducing sugar, rehydration, yield, total dissolved solids, and foaming stability (5% lower than 10%).
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Tepung telur utuh adalah tepung yang terbuat dari telur ayam. Saat ini, terdapat perusahaan yang memproduksi Tepung telur utuh, namun produk tepung telur yang dihasilkan belum mencapai standar, sehingga perlu dimodifikasi. Karakterisasi mutu tepng telur utuh yang dimodifikasi dilakukan untuk menilai kesesuaiannya dengan standar yang ditetapkan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh metode pre-treatment, variasi penambahan maltodekstrin, dan interaksi terhadap karakteristik kimia, fisik, mikrobiologis, dan fungsional tepung telur utuh. Penelitian ini terdiri dari dua faktor, yaitu, metode pre-treatment (evaporasi; fermentasi) dan variasi konsentrasi maltodekstrinin (5; 10%). Hasil penelitian menunjukkan bahwa metode pre-treatment memiliki pengaruh yang signifikan terhadap kadar abu, rendemen, stabilitas emulsi, dan kapasitas penyerapan air (evaporasi lebih tinggi dari fermentasi), total energi, kadar gula pereduksi, daya rehidrasi, dan kapasitas emulsi (evaporasi lebih rendah dari fermentasi). Variasi konsentrasi maltodeksstrin memiliki pengaruh yang signifikan terhadap kadar abu, lemak, total energi, pH, daya busa, dan kapasitas penyerapan air (5% lebih tinggi dari 10%), karbohidrat, gula pereduksi, daya rehidrasi, rendemen, total padatan terlarut, dan kestabilan buih (5% lebih rendah dari 10%). | |||||||||
| Uncontrolled Keywords: | maltodextrin, pre-treatment methods, whole egg powder | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan 04-Fakultas Pertanian |
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| Depositing User: | Ratu Sabrina Biantari Alika Ratu | |||||||||
| Date Deposited: | 09 Sep 2025 08:42 | |||||||||
| Last Modified: | 09 Sep 2025 08:42 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/53938 |
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