CD Skripsi

Pengaruh Konsentrasi Enzim Papain Terhadap Karakteristik Hidrolisat Protein Kijing (Pilsbryoconcha Exilis)

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Freshwater mussel (Pilsbryoconcha exilis) is invertebrates with shells that
live on the bottom or stick to the substrate in fresh water. This study aimed to
determine the best concentration of the enzyme papain to hydrolyze protein of
mussel meat. This study used an experimental method with a completely
randomized non-factorial design with three replications. by treatment of different
enzyme concentrations (5%, 10%, and 15%). The parameters analyzed consisted
of the chemical composition of mussel meat, soluble protein, degree of hydrolysis,
and amino acid composition. The results showed that the chemical composition of
the mussel meat was 78.46% (bb) water, 11.87% ash (bk), 7.51% fat (bk), 78.87%
protein (bk) and carbohydrates. by difference 1.75% (bk). The soluble protein
content (K1= 7.86 ± 0.17, K2= 8.47 ± 0.19, K3= 9.04 ± 0.32), the degree of
hydrolysis (K1= 3.23 ± 0.10, K2= 3.58 ± 0.11, K3= 6.35 ± 0.10), the highest
essential amino acid composition was lysine 0.94% and the highest non-essential
amino acid was glutamic acid 2.17%. K3 treatment (addition of 15% enzyme) was
the best concentration to hydrolyze protein of mussel meat to hydrolyzate.
Keywords: Degree of hydrolysis, Freshwater mussel, Enzyme concentration,
Soluble protein

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0052)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2020

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0052)

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

Lampiran Berkas

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