CD Tesis

"Penggunaan Hidrolisat Protein Udang Ramarama (Thalassina Anomala) Dengan Proses Enzimatis Untuk Di Fortifikasi Pada Bubur Instan"

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Thalassina anomala is a species of shrimp that lives on the banks of slopes and muddy tropical and subtropical areas. This shrimp has potential for fishing, due to its nutrient and abundance. The high nutritional content of this shrimp, makes it useful as a material for protein hydrolysates. Protein hydrolysate is a product of protein hydrolysis whose principle of manufacture is the breakdown of peptide bonds on proteins by using protease enzymes. Papain is one of the proteases that catalyzes the polypeptide chain breakdown reactions on proteines by hydrolyzing peptide bindings into simpler compounds, such as peptides and amino acids. Protein hydrolysates, which are a health food product, can be fortified with instant porridge which is useful in enhancing the nutritional value of instant porridge, so it is necessary to determine the chemical composition as well as characteristics of product fortification instant porridge with shrimp protein hydrolysis.
The study aims to (1) determine the proximate and amino acid content of shrimp protein hydrolysates; (2) find out the best concentration of fortified shrimps protein hydolysates in instant porridge; and (3) find out what the nutritional content of instant porridge has been strengthened with shrimps protein Hydrolysate.
This study was conducted in 2 stages, This study included (1) the procedure for making a shrimp hydrolyst protein by using the enzymes papain with three treatments A1 (10%), A2 (15%) and A3 (20%) that will be analysed in a proximat shrimp meat and an hydrolytes protein of a shrimp, degree of hydrolysis of spider shrimp protein with papain enzyme (2) The production of shrimp protein hydrolysate with the best concentration of enzyme (papain) as a treatment will be added to the instant porridge with a concentration namely B0 (0%) B1 (5%) B2 (10%) which will analyse organoleptically, proximate on the fortification of the shrimp protein hydrolyzed with instant porridge, water absorption and instant porridge solubility.
The experimental design used was a Complete Random Design (CRD) with differences in enzyme concentration as a treatment and each treatment was repeated three times. Treatments used in the study were A1 (10%), A2 (15%) and A3 (20%) for shrimp protein hydrolysate, B0 (0%) B1 (5%) B2 (10%) for fortification of protein hydolysate with instant porridge. The data obtained was analyzed with an ANOVA and continued with a Duncan test to see the differences in each treatment.
The results of the study showed that the protein content of the shrimp meat is 84.98% (dw), the water content is 5.45% (ww), the fat content is 3.49% (dw), the ash content is 3.21% (dw) and the carbohydrates is 4.46% (dw). The characteristics of the shrimp protein hydrolyzate produced using the papain enzyme are yellow- white in color, with the degrees of hydrolysis produced being A1=56.34 %, A2=64.51 % and A3=69.19 %. The chemical composition is as follows: protein
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content is A1=77.44 %, A2=80.56 %, A3=84.56 % (dw), the water content is A1=9.17 %, A2=8.73 %, A3= 6 .73 %(ww), the fat content is A1=2.56%, A2=1.46%,
A3=1.21% (dw), the ash content is A1=3.89 %, A2=3.03 % , A3= 2.69 % (dw) and the carbohydrate content is A1=6.91 %, A2=6.17 %, A3= 5.81 %(dw). Shrimp protein hydrolyzate contains 9 types of essential amino acids and 8 non-essential amino acids with a total amino acid diversity of 12.25%.
Protein hydrolyzate fortified with instant porridge produces organoleptic characteristics such as appearance, which is B0=5.4, B1=5.3 B2=5.3 (yellowish white), flavor is B0=5.1, B1=5.2 B2=5, Taste is B0=4.8 (slightly sweet), B1=5.5 (slightly sweet), B2=5.8 (sweet), and Texture is B0=3.2 (slightly watery), B1=3.6 (soft), B2=4.4 (soft). The proximate content of instant porridge with the addition of shrimp protein hydrolyzate showed, the protein content is B0=9.59 %, B1=18.56 % and B2=22.54 % (dw), the water content is B0=12.86 %, B1=8.46 %, B2=8.73 % (ww), the fat content is B0=5.76 %, B1=4.73 %, B2=2.20 % (dw), the ash content is B0 =4.87 %, B1=2.98 %, B2=2.73 % (dw) and the carbohydrate content is B0=66.92
%, B1=65.25 %, B2=63.80 % (dw). The resulting water absorption capacity is B0=4.68%, B1=5.31% and B2=6.08%. The solubility of the instant porridge produced is B0=43.58%, B1=37.21% B2=33.46%.
Keywords: Thalassina anomala, papain enzyme, shrimp protein hydrolysate and instant porridge

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2010241987

Penerbit

Pekanbaru : Universitas Riau Pascasarjana Tesis Ilmu Kelautan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2010241987

Tipe Isi

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Tipe Media

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Tipe Pembawa

-

Edisi

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Subjek

ILMU KELAUTAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Jaka

Versi lain/terkait

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