KARAKTERISTIK EGG REPLACER DARI ISOLAT PROTEIN KEDELAI, ISOLAT PROTEIN SUSU, PATI JAGUNG, PATI KENTANG, GUAR GUM, DAN XANTHAN GUM
ABSTRACT: The research was
aimed to study the physicochemical and functional characterization of egg
replacer from soy protein isolate, whey protein isolate, corn starch, potato
starch, guar gum, and xanthan gum. The research had been performed using
factorial completely randomized design, with one factor i.e the ratio of: soy
protein isolate, whey protein isolate, corn starch, potato starch, guar gum,
and xanthan gum (E): 62,5%:0%:18,75%:18,125%:0,625%:0% (E1); (62,5%:0%:18,75%:17,5%:1,25%:0%
(E2); 62,5%:0%:18,75%:16,875%:1,875%:0% (E3); 62,5%:0%:18,75%:18,125%:0%:0,625%
(E4); 62,5%:0%:18,75%:17,5%:0%:1,25% (E5); 62,5%:0%;18,75%:16,875%:0%:1,875%
(E6); 0%:62,5%:18,75%:18,125%:0,625%:0% (E7); 0%:62,5%:18,75%:17,5%:1,25%:0%
(E8); 0%:62,5%;18,75%:16,875%:1,875%:0% (E9); 0%:62,5%:18,75%:18,125%:0%: 0,625%
(E10); 0%:62,5%:18,75%:17,5%:0%:1,25% (E11); 0%:62,5%;18,75%:16,875%:0%: 1,875%
(E12). Parameters analyzed were color, bulk density, moisture content, ash
content, fat content, protein content, carbohydrate content, foaming capacity,
foaming stability, emulsion activity, and emulsion stability. The research
showed that the ratio of soy protein isolate, whey protein isolate, corn
starch, potato starch, guar gum, and xanthan gum had highly significant effect (p<0,01)
on all parameters except moisture content. The research showed that the ratio
of soy protein isolate, whey protein isolate, corn starch, potato starch, guar
gum, and xanthan gum was significantly different (p<0,01) with physicochemical
and functional characterization with physicochemical and functional
characterization of control (egg flour). Ratio at E12 (0%:62,5%;18,75%:16,875%:0%:1,875%)
had the characteristics that almost resembles to egg flour, so it could be used
as a egg replacer on egg-based products such as bread and cake.
Penulis: Juni Ario, Elisa
Julianti, Era Yusraini
Kode Jurnal: jppertaniandd150325
