Karakteristik Serbuk Hidrolisat Protein Ikan Toman (Channa micropeltes) Sebagai Penyedap Rasa Alami
JURNAL GALUNG TROPIKA
View Publication Info| Field | Value | |
| Title |
Karakteristik Serbuk Hidrolisat Protein Ikan Toman (Channa micropeltes) Sebagai Penyedap Rasa Alami
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| Creator |
Fitriyani, Evi; Politeknik negeri pontianak
Deviarni, Ika Meydi; Politeknik Negeri Pontianak Sasongko, Lukas Wibowo; Politeknik Negeri Pontianak |
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| Subject |
Teknologi Pengolahan Hasil; Perikanan
protein hydrolyzate; toman fish; flavoring; pineapple juice |
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| 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.
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| Publisher |
Fapetrik-UMPAR
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| Contributor |
Politeknik Negeri Pontianak atas bantuan pendanaan Penelitian Terapan Hibah DIPA Politeknik Negeri Pontianak
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| Date |
2021-08-25
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| Type |
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion — |
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| Format |
application/pdf
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| Identifier |
https://jurnalpertanianumpar.com/index.php/jgt/article/view/798
10.31850/jgt.v10i2.798 |
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| Source |
JURNAL GALUNG TROPIKA; Vol 10, No 2 (2021); 249 - 260
JURNAL GALUNG TROPIKA; Vol 10, No 2 (2021); 249 - 260 2407-6279 2302-4178 10.31850/jgt.v10i2 |
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| Language |
ind
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| Relation |
https://jurnalpertanianumpar.com/index.php/jgt/article/view/798/pdf_136
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| Rights |
Copyright (c) 2021 JURNAL GALUNG TROPIKA
http://creativecommons.org/licenses/by-sa/4.0 |
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