Pengendalian Senyawa Trimetilamin (TMA) dan Amonia dalam Pembuatan Margarin dari Minyak Patin

Abstract

Research about margarine production from Pangasius sp. had been conducted by Lestari, et al. (2009). The weakness of margarine from Pangasius sp oil is the fishy odor. This research is a continuation to develop processing technology to reduce fishy odor in Pangasius sp oil margarine. The aim of this research was to learn about components causing fishy odor in Pangasius sp margarine as an effort to control the main material used as well as to obtain extraction technology and Pangasius sp oil purification. The processes were accompanied by trimethylamine (TMA) compound analysis and amonia in Pangasius sp (meat and innards) during fresh form and after rigor mortis (8 hours) on crude oil, pure Pangasius sp oil, and Pangasius sp oil margarine. Result showed that best crude oil was from meat combined with bone and head (without innards) by steaming process with hot steam flow and pressing. The Pangasius sp oil margarine manufacturicing process consists of emulsification, homogenise at 400C during 20 minutes filling to jar, cooling in refrigerator and labelling. Quality analysis showed that Pangasius sp oil margarine meet the Quality Standard 0f Margarin (SNI 3541:2014) colour, texture, taste, odor and spreadability accepted