Jurnal Hibualamo : Seri ilmu-ilmu Alam dan Kesehatan
Vol 1 No 1 (2017)

PENGARUH PENAMBAHAN SODIUM TRIPOLIPHOSPHAT (STPP) TERHADAP MUTU TEPUNG SURIMI

Amahorseja, Anggeline Lioni (Unknown)

Article Info

Publish Date
22 May 2017

Abstract

The purpose of this research was to know the effect of addition of sodium tripoliphosphat (STPP) for the quality of surimi powder. This research is expected to give information to the public about surimi powder and the effect of adding sodium tripoliphosphat (STPP) on quality surimi powder. The results of variety analysis showed that the addition of sodium tripoliphosphat (STPP) concentration is very real effect on the value of protein content, water absorption and kamba density of surimi powder, while not significantly affect the value of water content. The average water content values ranged of surimi powder 12,32% - 18.49%. The average value of protein content ranged between 70.58% - 77.70%, while for the value of water absorption and kamba density ranged between 1.6% - 1.87% and 0.53 g/ml - 0.67 g/ml.

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Journal Info
Jurnal Hibualamo : Seri ilmu-ilmu Alam dan Kesehatan
Website

Abbrev

hibualamo

Publisher

Universitas Hein Namotemo

Subject

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Health Professions Public Health

Description

Jurnal Hibualamo Seri Ilmu-Ilmu Alam dan Kesehatan diterbitkan oleh Lembaga Penelitian dan Pengabdian Masyarakat Universitas Hein Namotemo dua kali dalam setahun tepatnya bulan Mei dan November. Hibualamo sendiri berasal dari bahasa Tobelo yang artinya rumah besar. Menggunakan nama ini sebagai nama ...