CD Tesis

Potensi Hidrolisat Protein Udang Rebon (Acetes Erythraeus) Dengan Menggunakan Enzim Papain Sebagai Antibakteri

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Shrimp has a high protein content, especially on the shrimp dry.
Utilization of shrimp at this time is still not optimal, because the new extent as
raw material for processing in the conventional manufacture of belacan, cencalok
and others. While the conventional products shrimp dry is one of the raw
materials the manufacture of protein hydrolysates and peptides contained in the
protein hydrolysate has the properties of bioactive one is as an antibacterial has
yet been done, then to get the things the need to do research.
This study aims to obtain values of the yield and nutritional value from the
flour of the shrimp is dry, get the protein hydrolysate shrimp dry with the content
of antioxidants, knowing the types of amino acids contained in hydrolysate shrimp
dry and determine the potential of hydrolysates of shrimp as a barrier to the
antibacterial. The benefit of this research is to increase the added value to the
shrimp dry and can provide opportunities for the development of food products,
moreover, it can provide scientific information and increase knowledge about the
hydrolysates of shrimp paste dry and can then determine the potential of the
inhibition of protein hydrolysate shrimp dry.
This research uses experimental method by performing the manufacture of
hydrolysates shrimp dry added enzyme papain 15% with 3 replications for each
treatment and the implementation is done in 3 stages each stage deals. The stages
of this research are: (1) Preparation of raw materials and the yield (shrimp dry),
(2) the Manufacture of protein hydrolysates shrimp dry, (3) characteristics of
protein hydrolysates of shrimp paste that is produced and the test of inhibition of
antibacterial. From the data the research results were processed using Microsoft
excel then the data is presented in the form of images and tables.
Shrimp are used as raw material for the manufacture of protein
hydrolysates is the shrimp dry then do the flouring with a size of 80 mesh. Flour
shrimp dried have a protein content of 56.20%. Protein hydrolysates of shrimp
has a value of yield with the average 50.79%, with protein content by 88.25%,
with the antioxidant value 7.126 μg/ml, with have 9 kinds of essential amino acids
and 8 non-essential amino acids. The value of the essential amino acids that are
high in hydrolysates of shrimp is lysine which amounted to 1.212 percent, while
the value of non-essential amino acids that are high in hydrolysates of shrimp is
glutamic acid which amounted to 2.301%. And hydrolysates of shrimp paste with
a concentration of 20 μl has the potential of inhibition of the antibacterial against
XIV
the bacteria Pseudomonas aeruginosa with a value of diameter of inhibition zone
of (9.56 mm) and Staphylococcus aureus (4.03 mm).
Keywords: Shrimp (Acetes erythraeus), protein hydrolysates, bioactive peptide,
antibacterial

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

10 16. 220 (0020)

Penerbit

Pekanbaru : Universitas Riau – Pascasarjana – Tesis Ilmu Kelautan., 2017

Deskripsi Fisik

xi, 80 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

10 16. 220 (0020)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

ILMU KELAUTAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

FATAH

Versi lain/terkait

Lampiran Berkas

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