Abstract
Meat protein hydrolyzate can be used as an ingredient in making instant cream soup. The application of mutton protein hydrolyzate as an ingredient in making cream soup has never been done. The purpose of this study was to develop instant cream soup products from goat meat hydrolyzate as a functional food product prototype, and to know the characterization of instant cream soup in terms of its physical and chemical properties. This research is an experiment with a completely randomized design, with replications 3 times. The treatment is the addition of goat meat protein hydrolyzate which consists of 6 levels, namely, 0%, 0.2%, 0.4%, 0.6%, 0.8% 1.0% and commercial cream soup as a comparison. Data on physical properties and chemical composition were analyzed statistically by diversity analysis. The results showed that the addition of goat meat protein hydrolyzate at different concentrations was able to increase bulk density and pH value and reduce the water binding capacity of instant cream soup produced. The addition of goat meat protein hydrolyzate at different concentrations increases the water content and protein content, decreases the carbohydrate content of instant cream soup, but does not affect the ash content and fat content. It can be concluded that the addition of goat meat hydrolyzate to 1% produces instant cream soup with the same pH value and water binding capacity as commercial cream soup products and produces higher protein content than commercial products.
Highlights
Dewasa ini ada kecenderungan peningkatan konsumen terhadap pangan fungsional khususnya berbahan dasar protein hewani
The results showed that the addition of protein hydrolysate from goat meat at different concentrations was able to increase bulk density and pH value, but reduce the water holding capacity of instant cream soup produced
Karakteristik Hidrolisat Protein Ikan Bandeng (Chanos chanos Forsk) dengan Konsentrasi Enzim Bromelin yang Berbeda
Summary
Penelitian ini dilaksanakan di Laboratorium Teknologi Pascapanen dan Laboratorium Nutrisi dan Kimia, Fakultas Pertanian dan Peternakan UIN Sultan Syarif Kasim Riau. Bahan utama yang digunakan dalam penelitian ini adalah daging kambing kacang, enzim Flavourzyme, Protamex, akuades, dan bahan tambahan yang dibutuhkan dalam formulasi sup krim instan. Bahan lainnya adalah bahan kimia analytical grade yang dibutuhkan dalam analisis sifat fisik dan komposisi kimia. Peralatan yang digunakan antara lain adalah timbangan, waterbath shaker, termometer, kemasan aluminium, lemari pendingin, pH meter, peralatan untuk analisis sifat fisik dan komposisi kimia. Penelitian ini bersifat eksperimen dengan rancangan percobaan dalam pembuatan sup krim adalah rancangan acak lengkap. Perlakuan dalam formulasi ini adalah penambahan hidrolisat protein daging kambing kacang yang terdiri atas 6 level konsentrasi yakni, 0%, 0,2%, 0,4%, 0,6%, 0,8 % 1,0% (b/b) dan sup krim. Rincian perlakuan formulasi sup krim instan ditunjukkan pada Tabel 1. Perlakuan formulasi sup krim instan dari hidrolisat protein daging kambing kacang
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