DATA TEXTURE OF KAMABOKO 2 ULANGAN (2 step heating).xls

7/21/2019 DATA TEXTURE OF KAMABOKO 2 ULANGAN (2 step heating).xls

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Data texture of kamaboko (potato starch) with 2 step heating -23 oct 2009

Sample 500 ! 2"5 #reak force$%erage SD #reak &efo $%erage

'ntrl #() *5 2* 32 305.10 20*503 * 1.156

*3 2*52 302*+

, 2* 33 *2

*5 2* 32 *2

*+ 2*5 30,*2 *2*5 2* 32 *2

5*9 2*3 23*2 *

*2 2*+ 29,* *2

'ntrl #(2) *, 2* 32* *3

5*3 2*2 25+*+ *

*3 2*52 302*+ *

* 2*++ 292*

2*+ 2 *

*9 2*, 33*2 *2

, 2* 33 *3* 2*++ 292* *2

$# () *2 3*2 393* 385.5 30*3+5 *2 1.25

*+ 3*3 +03*2 *+

*2 3*2 393* *2

,*5 3 30 *2

*2 3*2 393* *

*+ 2*5 30,*2 *+

,*+ 2*9 355*2 *2

*3 3*32 39*+ *2

*9 3*5 +2,*2 *2

$# (2) *+ 3*3 +03*2 *3

* 3*52 +22*+ *3

,* 3*2 3,+*+ *2

,*5 3 30 *3

,* 3*0+ 3+* *

*9 3*5 +2,*2 *+

3*2 3+ *3

$2#() 0* +*0+ ++* 481.75 3+*20+ *2 1.29

0*2 +*0 +9* *2

0*+ +* +99*2 *3

0* +*32 5*+ *3

*5 3*+ +0 *2

*9 3*5 +2,*2 *2

0*2 +*0 +9* *3

0 + +0 *3

$2#(2) 0*2 +*0 +9* *2



* +*++ 532* *

0 + +0 *+

$3#() 0* +*0+ ++* 474.83 59*22 *+ 1.31

0 + +0 *+

*9 3*5 +2,*2 *3

9 3* +32 *39*5 3* +5 *3

9*2 3* ++* *2

*2 3*2 393* *2

$3#(2) *9 +*, 5,*2 *5

*3 +*52 5+2*+ *3

2* 5*0+ 0+* *3

9*+ 3*, +5*2 *2

9*+ 3*, +5*2 *2

9* 3*+ +3* *+



SD .el strengt$%erage SD

0*0 3+3*2 353.79 ++*,22

302*+

+03*2

3,+*+

3*+3,+*+

3*52

35,*2

+*0

2,9*+

332*+

292*

3*

39,*++

+3*35*3

0*09+ +,2*32 481.89 53*90+

5+*+

+,2*32

+32

+32*9

+30*0

+2*2+

+,*0

52*+

52+*

5+9*2

++9*2

+

+0*2

59*0

+99*2

0* 5*, 624.26 9*,9+

5,*52

+*9

,3*92

+9*

52*+

3*+

2+

5,*52



52*+

,2

0*09 ,*,2 623.48 0*5

,2

555*3

5*592*

529*92

+,2*32

5*

,05*2

,*2+

5+*++

5+*++

*52



Data texture of kamaboko (corn starch) with 2 steps heating (+0o'/90o')-23/0

Sample 500 ! 2"5 #reak force$%erage SD #reak &efo $%erage

'ntrl D() 3*9 *5 ,*2 265.0667 3*55 1.18

5* 2*0+ 2++* *2

5*5 2*2 2+ *3

5 2 2+0 *2

5* 2*2+ 2* *2*2 2*+ 29,* *2

5* 2*32 2,*+ *

, 2* 33 *2

5* 2*2+ 2* *2

'ntrl D(2) 5*5 2*2 2+ 30*5+3 +3*0+9 *2 *225,

2*+ 2 *2

5 2 2+0 *2

*5 2* 32 *2

,*2 2* 3+5* *2

,* 3*2 3,+*+ *3*, 2* 32* *3

'D () *+ 3*3 +03*2 390.86 16.60 *2 1.29

*, 3*+ +,* *3

*3 3*32 39*+ *+

,* 3*0+ 3+* *2

*2 3*2 393* *2

,* 3*2 3,+*+ *3

3*2 3+ *+

'D (2) ,*5 3 30 +0,*3+3 25*9, *+ *3

*3 3*32 39*+ *

9 3* +32 *3

*3 3*32 39*+ *2

*, 3*+ +,* *+

9*3 3*,2 ++*+ *+

*3 3*32 39*+ *3

'2D () * 3*52 +22*+ 458.74 32.08 *3 1.31

* 3*++ +2* *3

9*3 3*,2 ++*+ *2

9* 3*92 +,0*+ *+

0 + +0 *3

0*5 +*2 50+ *+

9*9 3*9 +,5*2 *3

'2D (2) 9*, 3* +5* +59*2 +*,,2 *2 *333333

9*9 3*9 +,5*2 *3

,*9 3* 3,9*2 *3

0*, +*2 53* *5



* 3*++ +2* *3

0* +*2+ 50* *+

'3D () 0* +*2+ 50* 529.20 72.86 *2 1.35

9*5 3* +5 *3

0*+ +* +99*2 *3

*5 3*+ +0 *+3*5 5*+ + *3

2* 5*0+ 0+* *+

* +*+ 55* *+

*5 +* 552 *5

'3D (2) 0*, +*2 53* 53*2 35*959 *2 *25

0*+ +* +99*2 *2

2*2 +* 55* *3

2 +* 5, *2

0*+ +* +99*2 *2

0*, +*2 53* *+



SD .el strengt$%erage SD

0.079 ,*2 313.76 55*

293*,

3+3*2

2

322*535,*2

30*2+

+03*2

322*5

0*0+5,5 3* 3,,*, 2*02

3+5*

2

3,+*+

++*,2

+*,2+*0

0.10 +3*+ 502.70 +0*,35

5+2*

55,*,

+3,*,

+,2*32

+*,2

53,*

0*090+ 50+ 529*92 59*+3

+3*2+

5*

+,*0

5+*+

2+*9

5,*92

0.06 5+9*2 603.91 *0,

53*+

535*

5*5

2+

,05*

,*,

0*09+2 55*,2 +* 9*,+3+

,*,

+92*9

,,0*+



53*+

,2*32

0.09 0*5 715.02 2*5

592*

+*9

5,*2+2*+

+*,2

,,9*52

2

0*0,3, *32 +*32 3*,30

599*0+

,*2

9*2

599*0+

,9*0+



Data texture of kamaboko (tapioca starch) with 2 steps heating (+0o'/90o')-2/0

Sample 500 ! 2"5 #reak force (g $%erage SD #reak &eform

'trl () +*, * 225* 234.40 12.52

+* *+ 220* *

+* *92 230*+ *2

5 2 2+0 0*9

+* *92 230*+ *5*+ 2* 259*2

'trl (2) 5*2 2*0 2+9* 269.60 21.18 *

5* 2*0+ 2++*

5*+ 2* 259*2

5* 2*32 2,*+ *

*+ 2*5 30,*2

5* 2*32 2,*+ *2

1 () ,*5 3 30 332.80 19.33 *2

,*3 2*92 350*+ *2

*9 2*, 33*2 *2

* 2*+ 3* *

*3 2*52 302*+ *

, 2* 33 *

1 (2) *+ 2*5 30,*2 338.40 20.51 *

,* 2*+ 3+0* *3

,* 3*0+ 3+* *3

,* 2*+ 3+0* *2

12 () 9* 3*+ +3* 400.80 24.75 *

,*, 3*0 39* *3

* 3*++ +2* *+

*, 3*+ +,* *

*3 3*32 39*+ *2

,*, 3*0 39* *3

12 (2) ,*+ 2*9 355*2 354.40 15.53 *2

,*, 3*0 39* *2

,*, 3*0 39* *2

,* 3*0+ 3+* *2

, 2* 33 *

*9 2*, 33*2 *

13 () 9*+ 3*, +5*2 451.20 31.84 *2

9*3 3*,2 ++*+ *3

* 3*2+ 3* *2

9* 3*+ +0* *3

9*, 3* +5* *3

0*3 +*2 +9+*+ *

13 (2) 9*5 3* +5 ++*32 2*395+

0 + +0 *2

* 3*++ +2* *2



9* 3*92 +,0*+ *2

* 3*52 +22*+ *



$%erage SD .el strength $%erage SD

1.05 0.10 225* 245.60 20*35

2+2*

2,*+

2

253*++259*2

1.07 0.07 2,+*5 287.68 30*23

2++*

259*2

30*2+

30,*2

33+*0

1.15 0.07 +32 383.44 3*33

+20*+

39,*++

3+*+

332*+

39*

1.23 0.09 33,*92 416.04 50*29

++3*0+

+,+*2+

+0*9

1.23 0.11 +0*+ 492.80 3*

+0*+

5,,*92

+59*3

+,*0

+0*+

1.17 0.05 +2*2+ 414.16 33*903

++3*52

++3*52

+3,*,

39*

3+*32

1.23 0.07 5+*++ 556.08 +*9

50*32

+*5

599*0+

05*2

5+3*+

*+ 0*0 +5 5*29 50*00,0

5,

+95*3



5+*+

++*+



Data texture of kamaboko (ea starch) with 2 steps heating (+0o'/90o')-2//

Sample 500 ! 2"5 #reak forc $%erage #reak &efo $%erage

'ntrl 5 2 2+0 228.92 1.06

5*2 2*0 2+9*

5* 2*0+ 2++* *

+* *92 230*+ *

+*3 *,2 20*+ *+*9 *9 235*2 *2

+* *92 230*+ *

'ntrl (2) +*, * 225*

+* *92 230*+

+* *92 230*+ *

5 2 2+0 *

+* *+ 9* 0*9

+*5 * 2 *

. () ,*3 2*92 350*+ 309.42 *2 1.17

* 2*++ 292* *2

,* 2*+ 3+0* *2

*+ 2*5 30,*2 *2

* 2*+ 3* *2

*, 2* 32* *2

*2 2*+ 29,* *2

. (2) * 2*+ 3* *

*5 2* 32 *2

*, 2* 32* *2

5*9 2*3 23*2 *

5* 2*32 2,*+ *

5*9 2*3 23*2 *

.2 () 9 3* +32 406.89 *2 *25

* 3*++ +2* *2

,* 3*0+ 3+* *2

3*2 3+ *2

9 3* +32 *3

*9 3*5 +2,*2 *3

.2 (2) 9 3* +32 *2

*2 3*2 393* *3

9 3* +32 *3

*, 3*+ +,* *3

*+ 3*3 +03*2 *3

,*2 2* 3+5* *3

* 3*++ +2* *2

.3 () ,*, 3*0 39* 420.69 * *2+

9*3 3*,2 ++*+ *3

9*2 3* ++* *2

,* 3*2 3,+*+ *2



0 + +0 *3

9 3* +32 *3

.3 (2) 9* 3*+ +0* *3

*, 3*+ +,* *2

3*2 3+ *2

9*2 3* ++* *3

*3 3*32 39*+ *2*9 3*5 +2,*2 *3

,*9 3* 3,9*2 *2

9* 3*+ +3* *2



9

.el strength $%erage

2+0 243.32

2+9*

29*2

253*++

22,*0+22*2+

253*++

225*

230*+

253*++

2+

,,*2

23,*

+20*+ 362.36

35*3

+0*9

3*+

30*

35*92

35,*2

3+*+

3,+*+

35*92

3*52

30*2+

3*52

5*+ 510.20

+95*3

+3,*,

+0*

5*

555*3

5*+

5*

5*

5+2*

52+*

++9*2

+95*3

+0*5 521.38

50*32

529*92

++9*2



2+

5*

599*0+

50*2

+0*

5,+*0

+,*0555*3

+55*0+

52+*



Data texture of kamaboko (Sago starch) with 2 steps heating (+0o'/90o')-5//09

Sample 500 ! 2"5 #reak force $%erage #reak &eform $%erage

'ntrl 4 () 3*, *+ ,,* 204.80 0*9 0.98

+ * 92

+*2 * 20*

+*3 *,2 20*+

+* *92 230*+ *+* *+ 220* 0*9

'ntrl 4 (2) +*, * 225* 203.20 0.95

3* *52 2*+

3* *52 2*+ 0*9

+*+ *, 2*2 0*9

+*5 * 2 0*9

+*2 * 20*

4 () 5 2 2+0 276.34 *2 1.10

*3 2*52 302*+ *

*2 2*+ 29,* *

5* 2*2+ 2* *

*5 2* 32 *

5*+ 2* 259*2 *

5*3 2*2 25+*+

4 (2) 5*9 2*3 23*2 283.20 1.08

5*+ 2* 259*2 *

5*9 2*3 23*2 *

5*, 2*2 2,3* *

*3 2*52 302*+ *

*2 2*+ 29,* *

24 () ,* 2*+ 3+0* 338.06 *2 1.10

,* 2*+ 3+0*

3*2 3+ *

,*3 2*92 350*+ *

*5 2* 32 *

* 2*++ 292* *

,*2 2* 3+5* *

24 (2) *9 2*, 33*2 339.20 * 1.15

* 2*+ 3* *2

*2 2*+ 29,* *

,*3 2*92 350*+ *2

,*9 3* 3,9*2 *

,*5 3 30 *2

34 () * 3*++ +2* 392.64 *2 1.20

*9 3*5 +2,*2 *3

*2 3*2 393* *2

,*, 3*0 39* *2

,*5 3 30 *2



,* 3*2 3,+*+ *

34 (2) *+ 3*3 +03*2 39*2 *2 *2333333

* 3*++ +2* *2

* 3*2+ 3* *3

*, 3*+ +,* *2

,* 3*2 3,+*+ *3

,*3 2*92 350*+ *2




59*+ 202.00

92

20*

20*+

253*++9*,2

225* 193.04

2*+

+*

90*0

9+*+

20*

2 303.77

332*+

32,*3

295*

3+3*2

25*2

25+*+

23*2 306.80

25*2

3*52

300*9

332*+

32,*3

+0*9 371.86

3+0*

+22*+

35*++

3+3*2

322*0

30*

3+*32 390.24

30*

32,*3

+20*+

+,*2

+32

+95*3 479.71

555*3

+,2*32

++3*52

+32



+*+

+3*+ +2*

+95*3

505*++

50*2

+*,2

+20*+



Data texture of kamaboko ($rrow root starch) with 2 steps heating (+0o'/90o')-9//

Sample 500 ! 2"5 #reak force ( $%erage #reak &eform $%erage

'ntrl 6 () 5*2 2*0 2+9* 237.12 * 1.10

+* *92 230*+ *2

+*9 *9 235*2

5*2 2*0 2+9* *

+* *+ 220* *'ntrl 6 (2) 5 2 2+0 2+0* *05

5* 2*0+ 2++* *

+* *92 230*+ *

+* *92 230*+ *

5* 2*0+ 2++*

5*3 2*2 25+*+

76 () 5*, 2*2 2,3* 317.60 *2 1.17

*3 2*52 302*+ *2

* 2*,2 32*+ **5 2* 32 *2

,*2 2* 3+5* *2

,*2 2* 3+5* *

76 (2) ,* 3*2 3,+*+ 33,* * *5

* 2*++ 292*

* 2*,2 32*+ *2

,*3 2*92 350*+ *2

, 2* 33 *2

,*2 2* 3+5* *2

726 () *+ 3*3 +03*2 386.06 *2 1.20

* 3*52 +22*+ *

3*2 3+ *2

,*3 2*92 350*+ *

* 3*2+ 3* *2

,*5 3 30 *3

*2 3*2 393* *3

k26 (2) *2 3*2 393* 35*2 *3 *225,

,* 3*0+ 3+* *2

,* 3*2 3,+*+ *2

,*9 3* 3,9*2 *2

,*3 2*92 350*+ *

, 2* 33 *3

*5 2* 32 *3

736 () ,*5 3 30 426 *2 1.23

9 3* +32 *2

9*2 3* ++* *2



9*2 3* ++* *2

9*+ 3*, +5*2 *2

9*3 3*,2 ++*+ *3

*5 3*+ +0 *2

*5 3*+ +0 +2*+3 *3 *25,+3

* 3*2+ 3* *2

*, 3*+ +,* *3 3*2 3+ *3

9*9 3*9 +,5*2 *3

9 3* +32 *2

,*9 3* 3,9*2 *2



9


2,+*5 257.28

2,*+

235*2

2,+*5

2+2*2+0 252*5

29*2

253*++

253*++

2++*

25+*+

32*32 369.92

32*

359*0+3,+*+

++*,2

30*

+*+ 39*2

292*

39*

+20*+

+03*2

++*,2

+3*+ 462.99

++*+

+0*

35*++

+*5

+

5*

5* ++0*22

+3,*,

++9*2

+55*0+

35*++

+3*

+05*

+32 517.37

5*+

529*92



529*92

5+*++

50*32

+9*

530*+ 5*05,

+*5

5+2*+99*2

,*,

5*+

+55*0+



Data breaking force of kamaboko (2 step heating)

otato star 'orn starc ea starch 8apioca staSago starc $rrow root starch

0 305* 23*2 252 22*92 20+ 239*3

2 35*5 399*09 335*0+ 309*+2 2,9*5 32,*

+ +*,5 +5*95 3,,* +0*9 33*5 3,2*3+

+,+*3 530*0 ++9*9 +20*9 390*+ +9

Data break &eformation of kamaboko (2 step heating)otato star 'orn starc ea starch 8apioca staSago starc $rrow root starch

0 * *2 *0 *0 0*9+ *0,

2 *25 *29 * *, *09 *

+ *29 *32 *2 *25 *2 *2

*3 *3 *9 *2+ *22 *2+

Data gel strength of kamaboko (2 step heating)

otato star 'orn starc ea starch 8apioca staSago starc $rrow root starch

0 353*,9 3+*, 2*+ 2+3*32 9,*52 25*2

2 +*9 5*3 39*+ 32*3 305*, 3,9*52

+ 2+*2 0*9+ +53*+ 50*2 30*3+ +5*

23*+ 93*29 535*,2 52*3 +,5*2 5,*99





otato

starch

'orn

starch

ea starch 8apioca

starch

Sago

starch

$rrow root

starch

0

(00

200

300

+00

500

)00

The breaking force of kamaboko made from dierent traditional starches

0

9

2

9

# r e a k i n g f o r c e g . $

"

otato

starch

'orn

starch

ea starch 8apioca

starch

Sago

starch

$rrow root

starch

0

0*2

0*+

0*)

0*-

(

(*2

(*+

The #reak deformation of kamaboko made from dierent traditional starches

0

9

29

# r e a k d e f o r m a t i o n c m "

0

(00

200

300

+00

500

)00

,00

-00

The gel strength of kamaboko made from dierent traditional straches

0

9

2

9

% e

l s t r e n g t h g . $ "



starch

starch

starch

starch

starch



Data breaking force of kamaboko (2 step heating)

otato st SD 'orn sta SD ea star SD

0 305* 23*2 252

2 35*5 399*09 335*0+

+ +*,5 +5*95 3,,*

+,+*3 530*0 ++9*92 ste! heating"

2 ste!s heating"

2 ste!s heating"





8apioca s SD Sago sta SD $rrow roSD

22*92 20+ 239*3

309*+2 2,9*5 32,*

+0*9 33*5 3,2*3+

+20*9 390*+ +9



Date post:	05-Mar-2016
Category:	Documents
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DATA TEXTURE OF KAMABOKO 2 ULANGAN (2 step heating).xls

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