KARAKTERISASI FISIKOKIMIA DAN FUNGSIONAL BAHAN PENGGANTI TELUR (EGG REPLACER) BERBAHAN ISOLAT PROTEIN, PATI, DAN HIDROKOLOID
ABSTRACT: The research was
aimed to study the physicochemical and functional characteristics of egg
replacer based on soy protein isolate, whey protein isolate, corn starch, guar
gum, and xanthan gum. The research had been performed using non factorial
completely randomized design with 12 levels and 3 repetition. Ratio of the
threatment of soy protein isolate, corn starch, and guar gum (E1 = 70% : 29,5%
: 0,5% ; E2 = 70% : 29,0% : 1,0% ; E3 = 70% : 28,5% : 1,5%), soy protein
isolate, corn starch, and xanthan gum (E4 = 70% : 29,5% : 0,5% ; E5 = 70% :
29,0% : 1,0% ; E6 = 70% : 28,5% : 1,5%), whey protein isolate, corn starch, and
guar gum (E7 = 70% : 29,5% : 0,5% ; E8 = 70% : 29,0% : 1,0% ; E9 = 70% : 28,5%
: 1,5%), whey protein isolate, corn starch, and xanthan gum (E10 = 70% : 29,5%
: 0,5% ; E11 = 70% : 29,0% : 1,0% ; E12 = 70% : 28,5% : 1,5%), and whole egg
powder. Parameters analyzed were water content, ash content, protein content,
fat content, carbohydrate content, foam capacity, foam stability, emulsion
capacity and activity, color, and density.The results showed that the egg
replacer based on with soy protein isolate, whey protein isolate, corn starch,
and hydrocolloid (guar gum, and xanthan gum) had the different the
physicochemical and functional characteristics. Egg replacer had the different
physicochemical and functional characteristics with control. The egg replacer
from soy protein isolate, corn starch and xantan gum with the ratio of
70%:29,5%:0,5% had the physicochemical and functional properties that comparable
than those of egg flour.
Penulis: Nursya Sitorus, Elisa
Julianti, Ridwansyah
Kode Jurnal: jppertaniandd150324
