Garuda - Garba Rujukan Digital

Matoetina, Maria

Widya Mandala Catholic University Surabaya

Author-ID : 836480

Computer Science & IT

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PENGARUH VARIASI KONSENTRASI NaCl PADA TAHAP PENCUCIAN TERHADAP SIFAT FISIKOKIMIA SURIMI-BASED PRODUCT AYAM BROILER Hardyawan, Stevanus; Matoetina, Maria; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 11, No 2 (2012)
Publisher : Widya Mandala Surabaya Catholic University

Surimi-based product is a white meat protein extract based products. The protein was obtained from washing process where the kind of protein fraction depends on the type and concentration of the solution washing. Therefore need to study the influence of NaCl concentration used in washing process on the physicochemical properties. This study used a randomized block design with surimi-based product NaCl concentration (PN) consists of 6 level 0.1; 0.2; 0.3; 0.4; 0.5; and 0.6%, which was repeated three times. The parameters was the physicochemical properties of surimi-based product consist of the gel quality (gel strength and folding test), thaw-drip, water holding capacity, water content. The effects were analyzed uses ANOVA followed by DMRT for the one that save significant effect. The results showed that the NaCl concentration gave significant effect to the water content and water holding capacity of meat porridge II, gel strength and folding test of surimi-based product. The higher concentration of NaCl the lower water content of the meat slurry II (82.6418% - 74.4874%), water holding capacity of meat slurry II (71.4175% - 59,4225%), gel strength (3851.082 g.s - 2381.608 g.s) and folding test (15382.186 g.s - 26955.768 g.s), but the higher the thaw-drip (2,0583% - 5,3603%) . Gel strength and folding test graph were quadratic curve. The increase concentration of NaCl in the washing stages reduce the water binding capacity of the protein because of leaching in washing solution so that the reduced strength and elasticity of chicken surimi-based products.

PENGARUH JENIS DAN KONSENTRASI HIDROKOLOID TERHADAP SIFAT FISIK DAN ORGANOLEPTIK VELVA APEL MANALAGI Handoko, Ivan C.; Matoetina, Maria; Widyawati, Paini Sri
Jurnal Teknologi Pangan dan Gizi Vol 16, No 1 (2017)
Publisher : Widya Mandala Surabaya Catholic University

Manalagi apple is one of local commodity. Processing apples into velva is one effort to food iversification and extend the shelf life of apples. Velva is a frozen dessert product made from crushed fruit (puree) and it doesnâ€™t use milk fat. In general, body and texture of velva are influenced by the stability colloidal system which is influenced by the ratio of puree, water, and sugar. This research was done by Factorials Random Design using Hydrocolloid Type Factor (pectin (H1), gelatin (H2), and Na-CMC (H3)) and Hydrocolloid Concentration Factor (0,3% (K1) and 0,5% (K2) w/w) with four times replications. The parameters are consist of Physical Properties (viscocity, overrun (%), and melting rate) and Organoleptic Properties (color, spoonable, sandness, melting in the mouth, and flavor). Data will be analyzed using ANOVA at Î±= 5%, then continued by DMRT at Î±= 5% for the properties that gave the significant effect. Based on the result of ANOVA at Î± = 5% was known that Hydrocolloid type gave influenced to the viscosity (before and during aging). Hydrocolloid concentration gave influenced to the viscosity before aging. The interaction between hydrocolloid type and concentration gave influenced to overrun and organoleptic properties (spoonable, sandness, and color). Viscosity during aging had a range from 1024-4311%, overrun 5,19-18,07%. The preference test for spoonable was 5,0500-6,2000, sandness was 4,9875-6,2500, melting in the mouth was 5,6625-6,1875, flavor was 5,6625-6,2375, and color was 3,3375-6,2125.

PENGARUH RASIO LARUTAN PENCUCI PADA BAGIAN DADA DAN PAHA AYAM TERHADAP KARAKTERISTIK SURIMI BASED PRODUCT AYAM BROILER Kurniawan, Mario; Matoetina, Maria; Setijawati, Erni
Jurnal Teknologi Pangan dan Gizi Vol 12, No 1 (2013)
Publisher : Widya Mandala Surabaya Catholic University

Surimi-based product can be made from white meat like fish meat but also chicken meat which had different physicochemical properties, similar to if using different part of meat like breast and thigh. The study used Nested Factorial with the the factor is Ratio of Washing NaCl (P) consisted of 1:2 (P1). 1:3 (P2), 1:4(P3) which is nested in Chicken Meat Part Breast (D) and Thigh (P) done using 4 replication in Randomized Sample. The parameter are Gel quality (Gel strenght and Folding test), WHC, water content, and thaw drip surimi based product. Effects of factor were analyzed using ANOVA at Î± = 0.05, continued with DMRT at Î± = 0.05 for the significant parameter. The results showed that the Ratio of Washing Solution NaCl gave significant effect on all parameters studies in each Meats Part Nest. For Breast Part Nest: Increasing of Washing Solution Ratio significantly increased the WHC of surimi based product after thawing from 44,55% to 51,80%, WHC boiled surimi based product from 62, 51% to 69,09%, water content of surimi based product after thawing from 5,50% to 80,71%, gel strength from 2.642.674 g/s to 3.282, 874 g/s, folding test from 6.034,706 g/s to 21.113,346 g/s. For Thigh Part Nest: Increasing of Washing Solution Ratio significantly increased the WHC of surimi based product after thawing from 39,41% to 44,29%, WHC of boiled surimi based product from 56,43% to 63,39%, water content of surimi based product after thawing from 1,53% to 75,50%, gel strength from 1.942,890 g/s to 1.355,189 g/s, folding test from 0.130,079 g/s, to 14.807,769 g/s. Graphic of folding test showed that increasing of washing solution ratio increased gel elasticity properties from 1;2, 1:3, 1:4 on each meat part.

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