CD Skripsi

Pengaruh Penambahan Konsentrasi Enzim Papain Yang Berbeda Terhadap Karakteristik Hidrolisat Protein Udang Rebon (Acetes Erythraeus)

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This study aims to determine the effect of addition different concentration of papain enzyme to produce protein hydrolysate of rebon shrimp (Acetes erythraeus) and to know its characteristics. The method used was experimental method, with non factorial Completelyb Randomized Design (CRD) consisting of 3 treatment levels, namely the addition of papain enzyme 5% (T1), 10% (T2), 15% (T3). The parameters observed were proximate (ash, protein and fat) and total amino acid analysis. The results showed that the addition 15% of papain enzyme was the best treatment with chemical composition of ash, protein and fat content was 3.41%, 84.81% and 2.39%, respectively. There were 15 types of amino acids was obtained from protein hydrolysate of rebon shrimp, where as 9 types of essential amino acids and 6 types of non-essential amino acids.
Keywords: Hydrolysate, Enzyme, Proximate, Amino acid.
1)Student of the Faculty of Fisheries and Marine, Universitas Riau
2)Lecturer of the Faculty of Fisheries and Marine, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 118 (0049)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Kelautan – Teknologi Hasil Perikanan., 2018

Deskripsi Fisik

vi, 41 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 118 (0049)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

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