PERUBAHAN KARAKTERISTIK FISIK DAN KIMIA PRODUK PEMPEK SELAMA PROSES PEMANASAN BERULANG (TINDALISASI)

SALAM, SYAHDI and Supriadi, Agus (2023) PERUBAHAN KARAKTERISTIK FISIK DAN KIMIA PRODUK PEMPEK SELAMA PROSES PEMANASAN BERULANG (TINDALISASI). Undergraduate thesis, Sriwijaya University.

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Abstract

Tyndalization is a multilevel heating use hot steam with a temperature of 100⁰C in 20 minutes. In general, the tyndalization process can preserve food products by inactivating enzymes and killing heat-sensitive microorganisms. Tyndalization can kill vegetative cells as well as microbial spores without destroying the substances contained in processed foods and beverages. The purpose of this study was to determine the effect of repeated heating on the physical and chemical characteristics of pempek. This study used a randomized group design with 3 kind of treatments (temperature 100⁰C, 105⁰C and 110⁰C) with 3 times replication. The data analyzed use analysis of variance and it continue with tukey when some data are significantly different. For hardnes and SDS-PAGE parameters using descriptive analysis. The results showed that the pH decreased every day of observation with an average pH value ranging from 6,5 to 6,75. The higher the tyndalization temperature, the pempek color value will increase. The increase in color value is caused by differences in tyndalization temperature which affects pempek to be yellowish or brownish. The results of the hardness test in the pempek tyndalization process showed that the highest hardness value was produced at a treatment temperature of 110⁰C the third day of observation, namely 1823,8045 gf, while the lowest value was at a treatment temperature of 100⁰C and the first day of observation with a value of 692,07 gf. SDS-Page analysis of pempek products yielded protein bands with molecular weights ranging from 8 kDa - 119 kDa. The application of the tyndalization method with high temperatures in pempek can change or reduce the physical and chemical characteristics of pempek. Keywords: Tyndalization, pempek, physical and chemistry

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Tindalisasi, pempek, fisik dan kimia
Subjects:	T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Syahdi Salam
Date Deposited:	20 Jul 2023 02:39
Last Modified:	20 Jul 2023 02:39
URI:	http://repository.unsri.ac.id/id/eprint/118542

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