CD Skripsi

Pengaruh Konsentrasi Enzim Papain Berbeda Terhadap Kandungan Asam Amino Total Hidrolisat Protein Belut (Monopterus Albus)

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This research was aimed to determine the proximate chemical content of eel (Monopterus albus) meat, obtain the eel protein hydrolysate from different concentration of papain enzymes, and determine the total amino acid of eel protein hydrolysate. The method used was an experimental method with a Completely Randomized Design (CRD). The treatments used was various concentrations of papain enzymes P1 (3%), P2 (5%), P3 (7%). Parameters observed were proximate analysis (moisture, ash, protein, fat, and carbohydrate content) of eel protein hydrolysate, total amino acid analysis and yield. The results showed that the proximate content of eel meat was 81.28% moisture content, 1.76% ash content, 14.54% protein content, 1.28% fat content, and 1.14% carbohydrate (by difference). Total amino acids analysis of P1, P2, and P3 treatments were 14.03%, 14.86%, and 15.66%, respectively. The different concentration of papain enzymes had a very significant effect on yield, whereas the yields of P1, P2, and P3 treatments were 33.05%, 35.25%, and 37.15%, respectively. Keywords: Fish protein hydrolysate, eel, papain enzyme

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 118 (0091)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2018

Deskripsi Fisik

vi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 118 (0091)

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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