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dc.contributor.authorBaihaqi, Putri Faiqdini-
dc.date.accessioned2023-11-28T07:45:14Z-
dc.date.available2023-11-28T07:45:14Z-
dc.date.issued2023-06-12-
dc.identifier.urihttp://repository.i3l.ac.id/jspui/handle/123456789/862-
dc.description.abstractThis study took plant-based fishball (PFB) as a seafood analog to apply the glycated solution of soy protein isolate (SPI) and konjac glucomannan hydrolysate (KGMH). The glycated solution was prepared through the wet-heating Maillard reaction, followed by assessing the stability index of the solution and the incorporation of the glycated solution to the plant-based fishball. The PFB were categorized into 3 groups based on the SPI-KGMH content: control (C0), PFB3, and PFB4. Cooking yield, expressible moisture, water activity, texture profile analysis, proximate analysis, color analysis, and sensory evaluation were evaluated in this study. The results showed a significantly different (p<0.05) between the C0 and PFB4, specifically for the cooking yield (107.33±0.51% for C0 and 118.81±0.74% for PFB4), expressible moisture (3.89±0.26% for C0 and 7.61±0.26% for PFB4), moisture content (63.86±1.06% for C0 and 68.36±0.33% PFB4), and colorimeter analysis which the L*, a*, and b* of PFB4 had a darker, more green and yellow color compared to C0. The result of sensory evaluation of texture for PFB4 were higher (7.12±1.24) compared to C0 (5.20±1.30) with PFB4 having a higher overall acceptability (6.92±1.21) than C0 (5.80±1.09) (p<0.05). This study showed that the addition of SPI-KGMH affects the physicochemical and sensorial properties of PFB. Future studies are recommended to observe the effect of storage conditions towards the PFB’s physicochemical properties.en_US
dc.language.isoenen_US
dc.publisherIndonesia International Institute for Life Sciencesen_US
dc.relation.ispartofseriesFS 23-004;T202306048-
dc.subjectKonjac glucomannan hydrolysateen_US
dc.subjectphysicochemical propertiesen_US
dc.subjectplant-based fishballen_US
dc.subjectsensory evaluationen_US
dc.subjectsoy protein isolateen_US
dc.titleThe Effect of Soy Protein Isolate and Konjac Glucomannan Hydrolysate Towards the Physicochemical and Sensorial Properties of Plant-based Fishballen_US
dc.typeThesisen_US
Appears in Collections:Food Science and Nutrition

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