AMINI, KHADIJAH (2022) KARAKTERISTIK FISIKOKIMIAFLAVOR BUBUK UDANG VANAMEI (Litopenaeus vannamei) DENGAN PERBEDAAN KONSENTRASI MALTODEKSTRIN PADAMETODE FOAM MAT DRYING(22t572). Undergraduate thesis, Universitas Diponegoro.
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Abstract
ABSTRAK
Khadijah Amini. 26030116130089.Karakteristik FisikokimiaFlavor Bubuk
Udang Vanamei (Litopenaeus vannamei) dengan Perbedaan Konsentrasi
Maltodekstrin pada Metode Foam Mat Drying(Eko Susanto,S.Pi., M.Sc., Ph.D
danSlamet Suharto, S.Pi., M.Si)
Udang merupakan salah satu komoditas ekspor unggulan di Indonesia.
Sebagian besar ekspor yang dilakukan berupa udang tanpa kepala. Pemanfaaatan
limbah udangmenjadi produk seperti flavor dapat menambah nilai ekonomi yang
lebih tinggi. Metode foam mat drying merupakan metode pengeringan yang relatif
mudah dan murah.Proses pengeringan biasanya ditambahkan komponen penyalut
untuk melindungi senyawa penting bahan dan memperbesar jumlah rendemen.
Salah satu bahan penyalut yang dapat digunakan dalam pengeringan bubuk adalah
maltodekstrin.Tujuan penelitian ini adalah untuk mengetahui karakteristik
fisikokimia flavor bubuk kepala udang vanamei (Litopenaeus vannamei)
menggunakan metode foam mat dryingdengan perbedaan konsentrasi
maltodekstrin sebagai bahan penyalut senyawa flavor pada metode foam mat
drying. Percobaan ini menggunakan Rancangan Acak Lengkap (RAL) dengan
konsentrasi maltodekstrin 0%; 5%; 10%; dan 15%. Setiap perlakuan dilakukan
tiga kali ulangan. Data hasil uji dianalisis menggunakan ANOVA dan jika
terdapat perbedaan nyata maka dilanjutkan uji Beda Nyata Jujur (BNJ). Hasil
penelitian menunjukkan semakin tinggi konsentrasi maltodekstrin maka semakin
tinggi pula hasil rendemennya. Peningkatan konsentrasi maltodekstrin tidak
memberikan pengaruh nyata terhadap nilai kadar air, kelarutan dan warnaflavor
bubuk ekstrak kepala udang. Perlakuan terbaik yaitu dengan penambahan
konsentrasi maltodekstrin sebesar 15% dengan nilai rendemen 14,039±0,08%;
nilai kadar air 10,88 ±0,18 %; kadar protein 33.132±0,102; kadar asam glutamat
2,521± 0,008; kelarutan 91,80±0,82 dan warna pada parameter L 84,03±0,50; a*
5,38±0,41; b* 21,82±1,03 ; c 22,46±1,09 dan H 75,43±0,05 (yellow red).
Kata kunci:Kepala Udang, Flavor, Maltodekstrin, Sifat Fisikokimia
ABSTRACT
Khadijah Amini. 26030116130089. Physicochemistry Characteristics of
Vannamei Shrimp (Litopenaeus vannamei) Flavor with Different Concentrations
of Maltodextrin in Foam Mat Drying Method (Eko Susanto, S.Pi., M.Sc., Ph.D
and Slamet Suharto, S.Pi., M.Si )
Shrimp is one of the leading export commodities in Indonesia. Most of the
exports carried out are in the form of headless shrimp. Utilization of shrimp waste
into products such as flavor can add higher economic value. The foam mat drying
method is a relatively easy and inexpensive drying method. In the drying process,
coating components are usually added to protect the important compounds of the
material and increase the amount of yield. One of the coating materials that can
be used in powder drying is maltodextrin. The purpose of this study was to
determine the physicochemical characteristics of the powdered flavor of vanamei
shrimp head (Litopenaeus vannamei) using the foam mat drying method with
different concentrations of maltodextrin as a coating material for flavor
compounds in the foam mat drying method. This experiment used a completely
randomized design (CRD) with 0% maltodextrin concentration; 5%; 10%; and
15%. Each treatment was repeated three times. The test data were analyzed using
ANOVA and if there was a significant difference, then the Honest Significant
Difference (HSD) test was continued. The results showed that the higher the
concentration of maltodextrin, the higher the yield. The increase in maltodextrin
concentration did not have a significant effect on the value of water content,
solubility and whiteness of the powdered flavor of shrimp head extract. The best
treatment was with the addition of maltodextrin concentration of 15% with a yield
value of 14.039 ± 0.008%; water content 10.88±0.18%; solubility 91.80 ±
91.80%;color values L 84,03±0,50; a* 5,38±0,41; b* 21,82±1,03 ; c 22,46±1,09
and H 75,43±0,05 (yellow red).
Keywords: Shrimp Head, Flavor, Maltodextrin, Physicochemistry
Item Type: | Thesis (Undergraduate) |
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Uncontrolled Keywords: | Kepala Udang, Flavor, Maltodekstrin, Sifat Fisikokimia, Shrimp Head, Flavor, Maltodextrin, Physicochemistry |
Subjects: | Fisheries And Marine Sciences |
Divisions: | Faculty of Fisheries and Marine Sciences > Department of Fishery Products Technology |
Depositing User: | pancasila wati |
Date Deposited: | 26 Jan 2023 02:29 |
Last Modified: | 19 May 2023 04:25 |
URI: | https://eprints2.undip.ac.id/id/eprint/11467 |
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