Karakteristik Serbuk Hidrolisat Protein Ikan Toman (Channa micropeltes) Sebagai Penyedap Rasa Alami


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Title Karakteristik Serbuk Hidrolisat Protein Ikan Toman (Channa micropeltes) Sebagai Penyedap Rasa Alami
Creator Fitriyani, Evi; Politeknik negeri pontianak
Deviarni, Ika Meydi; Politeknik Negeri Pontianak
Sasongko, Lukas Wibowo; Politeknik Negeri Pontianak
Subject Teknologi Pengolahan Hasil; Perikanan
protein hydrolyzate; toman fish; flavoring; pineapple juice
Description Fish protein hydrolyzate is breaking down proteins into simple peptides and amino acids through a hydrolysis process by enzymes, acids, or bases. This hydrolysis process uses toman fish (Channa micropellets) as an alternative to increase protein consumption and the nutritional quality of the product. It can be used as a base for natural flavor compounds. In addition, pineapple juice is added. The research was conducted in two stages: (1) making fish protein hydrolyzate powder; and (2) testing of color, organoleptik, water content, ash, protein, fat, carbohydrate, crude fiber, and glutamic acid. The results showed that giving pineapple juice 5% gave the best results for glutamic acid levels around 108.064 ppm, protein content 13.97%, fiber content 5.15%, fat content 0.44%, color 6.0, and texture 7. This study states that fish protein hydrolyzate powder with pineapple juice can be used as an alternative as a natural flavoring agent.
Publisher Fapetrik-UMPAR
Contributor Politeknik Negeri Pontianak atas bantuan pendanaan Penelitian Terapan Hibah DIPA Politeknik Negeri Pontianak
Date 2021-08-25
Type info:eu-repo/semantics/article

Format application/pdf
Identifier https://jurnalpertanianumpar.com/index.php/jgt/article/view/798
Source JURNAL GALUNG TROPIKA; Vol 10, No 2 (2021); 249 - 260
JURNAL GALUNG TROPIKA; Vol 10, No 2 (2021); 249 - 260
Language ind
Relation https://jurnalpertanianumpar.com/index.php/jgt/article/view/798/pdf_136
Rights Copyright (c) 2021 JURNAL GALUNG TROPIKA

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