PENGARUH KONSENTRASI GLUTEN DAN ISOLAT PROTEIN KEDELAI TERHADAP KARAKTERISTIK FISIK DAN KIMIA DAGING BURGER ANALOG JAMUR TIRAM PUTIH (PLEUROTUS OSTREATUS)

PUTRI, REKA MELINIA DWI and Sugito, Sugito (2021) PENGARUH KONSENTRASI GLUTEN DAN ISOLAT PROTEIN KEDELAI TERHADAP KARAKTERISTIK FISIK DAN KIMIA DAGING BURGER ANALOG JAMUR TIRAM PUTIH (PLEUROTUS OSTREATUS). Undergraduate thesis, Sriwijaya University.

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Abstract

This research aims to determine the effect of concentration gluten and soy protein isolate on the processing of white oyster mushrooms meat patty analog. This research used a non factorial Completely Randomized Design (RAL) with six treatment combinations. The treatment was repeated 3 times. Six factor combinations P1 (70% (b/b) gluten : 30% (b/b) soy protein isolate), P2 (65% (b/b) gluten : 35% (b/b) soy protein isolate), P3 (60% (b/b) gluten : 40% (b/b) soy protein isolate), P4 (55% (b/b) gluten : 45% (b/b) soy protein isolate), P5 (50% (b/b) gluten : 50% (b/b) soy protein isolate), P6 (45% (b/b) gluten : 55% (b/b) soy protein isolate). The parameters observed included physical characteristics (color, water holding capacity, texture), chemical characteristics (protein content, fat content, moisture content, and crude fiber content). The results showed that the concentration of gluten and soy protein isolate had a significant effect on water holding capacity, texture, color, moisture content, protein content, and crude fiber content. White oyster mushrooms meat patty analog in P3 treatment (60% (b/b) gluten : 40% (b/b) soy protein isolate) is the best treatment based on statistical test and parameters observed.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	daging burger, isolat protein kedelai, gluten, daging analog
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Reka Melinia Dwi Putri
Date Deposited:	23 Dec 2021 06:12
Last Modified:	23 Dec 2021 06:12
URI:	http://repository.unsri.ac.id/id/eprint/59691

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