EFFECT OF MAILLARD REACTION ON THE QUALITY AND CHARACTERISTIC OF Barbonymus gonionotus SOUP (Pla Ta Pian Tom Kem)

DIMAS ARTHA HUTAMA, Prof. Dr. Ir. Sri Raharjo, M.Sc.; Asst. Prof. Dr. Chakree Thongraung

2020 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Pengaruh reaksi Maillard terhadap kualitas dan karakteristik sup Barbonymus gonionotus telah dipelajari. Sup Barbonymus gonionotus atau Pla Ta Pian Tom Kem merupakan salah satu makanan tradisional dari daerah pusat Thailand dengan rasa manis dan memiliki warna kecoklatan. Sup dipanaskan pada suhu 90 C dengan berbagai gula (glukosa, sukrosa, dan stevioside), waktu pemanasan (20, 24 dan 28 jam), dan ratio ikan:air (1:1.5 dan 1:3). Studi ini berfokus pada evaluasi terhadap perubahan pH, intensitas kecoklatan, pembentukan warna, dan karakteristik sensorik sup Barbonymus gonionotus. Kandungan protein diamati untuk memperkirakan jumlah protein yang berpartisipasi untuk pembentukan reaksi Maillard dalam sup. Hasil penelitian menunjukkan bahwa gula yang ditambahkan mempengaruhi pembentukan reaksi Maillard dalam sup (p<0,05). Waktu pemanasan dan rasio ikan:air secara signifikan mempengaruhi pembentukan warna kecoklatan pada reaksi Maillard dalam sup (p<0,05). Protein terlarut dari sup Barbonymus gonionotus adalah sekitar 0,77+0,02 g / 100 ml. Glukosa + stevioside dengan rasio ikan:air 1:1,5 dan pemanasan selama 20 jam adalah perlakuan paling efektif untuk mengembangkan reaksi Maillard dalam sup. Selain itu, evaluasi sensori sup ikan yang disiapkan dengan menggunakan glukosa + stevioside pada rasio ikan:air 1:1,5 dan pemanasan selama 20 jam menunjukkan penerimaan keseluruhan tertinggi (6,20+0,94) yang diklasifikasikan sebagai cukup disukai (p<0,05) dibandingkan dengan sup ikan lainnya. Hasil penelitian ini menunjukkan bahwa glukosa + stevia dapat digunakan sebagai bahan gula alternatif dalam sup Barbonymus gonionotus.

The influences of the Maillard reaction on the qualities and characteristics of Barbonymus gonionotus soup were studied. Barbonymus gonionotus soup (Pla Ta Pian Tom Kem) is cuisine from the central region of Thailand with a sweet, mild taste and brownish color soup. The soup was prepared by heating at 90 C with various sugars (glucose, sucrose, and stevioside), heating times (20, 24, and 28 hours), and fish:water ratios (1:1.5 and 1:3). This study focuses on evaluating changes in pH, browning intensity, color formation, and sensory characteristics of Barbonymus gonionotus soup. The protein content was also observed to estimate the amount of protein that participated in developing the Maillard reaction in the soup. The results showed that various added sugars influenced the development of the Maillard reaction in soup (p<0.05). The heating time and fish:water ratio significantly influenced the development of brownish color in the Maillard reaction in soup (p<0.05). The soluble protein of Barbonymus gonionotus soup was around 0.77+0.02 g/100 ml. Glucose + stevioside with a fish:water ratio of 1:1.5 and heating for 20 hours was the most effective improvement for developing Maillard reaction products in the soup. In addition, sensory evaluation of fish soup prepared by using glucose + stevioside at a fish:water ratio of 1:1.5 and heating for 20 hours showed the highest overall acceptance (6.20+0.94) which was classified as like slightly (p<0.05) compared to other fish soups. The results of this study indicate that glucose + stevia can be used as an alternative sugar ingredient in Barbonymus gonionotus soup. However, there still need to be some improvements to increase its acceptance.

Kata Kunci : Maillard reaction, Barbonymus gonionotus, sugar, stevioside, soup