Sifat Kimiawi Hidrolisat Protein Ikan Gabus (Channa striata)

JURNAL GALUNG TROPIKA

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Field Value
 
Title Sifat Kimiawi Hidrolisat Protein Ikan Gabus (Channa striata)
 
Creator Deviarni, Ika Meidy; Politeknik Negeri Pontianak
Nur’aenah, Nani; Politeknik Negeri Pontianak
Fitriyani, Evi; Politeknik Negeri Pontianak
 
Subject
Ikan Gabus; sifat kimiawi; HPI; protein, enzim papain.
 
Description Fish protein hydrolyzate (HPI) is a dry protein dosage form with more than 60% protein content. HPI is produced from breaking down fish protein into simple peptides and amino acids through the hydrolysis process by enzymes, acids, or bases. The HPI snakehead product is expected to increase the product's added value because it can be applied in the food and non-food fields. This study aims to obtain the papain enzyme concentration that produces the best HPI through the total residual solids (%) test and the degree of hydrolysis test. In addition, to get the proximate value of HPI flour with the best papain enzyme. Based on the total residual solids test (%) and the degree of hydrolysis (%), the best value was obtained in the treatment of adding 20% papain enzyme. This resulted in a value of 13.25% water content, 0.045% ash content, 20.81% protein content, and 0.28% fat content.
 
Publisher Fapetrik-UMPAR
 
Contributor
 
Date 2021-04-30
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion

 
Format application/pdf
 
Identifier http://jurnalpertanianumpar.com/index.php/jgt/article/view/717
10.31850/jgt.v10i1.717
 
Source JURNAL GALUNG TROPIKA; Vol 10, No 1 (2021); 91 - 97
JURNAL GALUNG TROPIKA; Vol 10, No 1 (2021); 91 - 97
2407-6279
2302-4178
10.31850/jgt.v10i1
 
Language ind
 
Relation http://jurnalpertanianumpar.com/index.php/jgt/article/view/717/pdf_118
 
Rights Copyright (c) 2021 JURNAL GALUNG TROPIKA
http://creativecommons.org/licenses/by-sa/4.0
 

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