PENGARUH PENAMBAHAN ISOLAT PROTEIN KEDELAI TERHADAP KUALITAS BAKSO IKAN TONGKOL (Euthynnus affinis)

Salma, Salsabila Nur (2024) PENGARUH PENAMBAHAN ISOLAT PROTEIN KEDELAI TERHADAP KUALITAS BAKSO IKAN TONGKOL (Euthynnus affinis). Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Tuna fish meatballs are a processed product from fish meat which is processed with additional spices and approved food additives, then shaped into rounds and can be modified with other ingredients such as soy protein isolate. This research aims to determine the effect of increasing the concentration of soy protein isolate on the quality of tuna fish balls. The method used in this research used a non-factorial Completely Randomized Design (CRD) with treatments adding different concentrations of soy protein isolate for 5 treatments with 3 replications. Treatment A is without the addition of ISP (0%) control. Treatment B ISP with a concentration of 2% of the weight of fish meat. C ISP treatment with a concentration of 2% of the weight of fish meat. D ISP treatment with a concentration of 6% of the weight of fish meat. E ISP treatment with a concentration of 8% of the weight of fish meat. The results of the research showed that the comparison of soy protein isolate concentrations had a very real influence on protein content, WHC content and had a real influence on water content, sensory taste and appearance of the slices. However, the comparison of soy protein isolate concentrations did not have a significant effect on the parameters of elasticity (texture), hedonic tests (color, texture and aroma) and hedonic quality tests (appearance, aroma, taste and texture).

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