CD Skripsi

Pengaruh Konsentrasi Enzim Papain Terhadap Hidrolisat Protein Ikan Kembung (Rastrelliger Sp.)

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ABSTRACT
This study aimed to investigate the effect of different concentrations of
papain enzyme and the best concentration to produce protein hydrolysate
from mackerel fish. The research methods used were experimental and
with non-factorial completely randomized design (CRD). The treatments
used were different concentrations of papain enzyme, each 0% (P0), 12%
(P1), 14% (P2), 16% (P3). The parameters tested were consisted of chemical
composition, analysis of dissolved protein content using the Bradford
method, and analysis of Non Protein Nitrogen (NPN). The chemical
composition of mackerel produced is was 14.53% water content, 55.44%
protein content, 5.02% ash content, and 14.85% fat content. The results of
the analysis showed that the use of different concentrations of papain
enzymes affected the protein hydrolyzate of mackerel. The papain
concentration of 14% (P2) was the best concentration to produce protein
hydrolysate of mackerel with a dissolved protein content of 0.7996 mg/ml
and a value of Non Protein Nitrogen (NPN) of 7.2659 mg/ml.
Keyword: Fish protein hydrolyzate, Mackerel, Papain Enzyme
1)Student of the Faculty of Fisheries and Marine, Universitas Riau
2) Lecture 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. 121 (0071)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Perikanan Dan Ilmu Kelautan -Teknologi Hasil Perikanan., 2021

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 121 (0071)

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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