CD Skripsi

Pembuatan Hidrolisat Protein Ikan Lomek (Harpodon Nehereus) Menggunakan Enzim Papain Dengan Waktu Hidrolisis Berbeda

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Abstract
The study was aimed to find out the proximate existence of lomek
(Harpodon nehereus) fish meal and fish protein hydrolyzate. It was also aimed to
determine the optimum hydrolysis time and to get the profile of amino acid from
the best the lomek fish protein hydrolyzate yielded. The research was using the
experiment method to conduct the processing of lomek fish protein hydrolyzate
by using papain enzyme in different hydrolysis time (for 5, 6, and 7 hours). The
research was composed for non factorial completely randomized design. The
results showed that the different hydrolysis time was affecting to the protein
content, water content, ash content and fat content of fish protein hydrolyzate
produced. The best fish protein hydrolyzate was yielded by hydrolising the fish
meal for 7 hours, indicated by the highest protein content (86.56%bk), water
content (27.39%bb), ash content (5,03%bk) and fat content (0.53%bk). There
were 17 types of amino acids found in the fish protein hydrolizate, and consisting
of essential and non-essential amino acids. The types of amino acids were
dominated by glutamic acid (1.01%), in the other hands, cysteine was showing
the lowest value (0.9%).
Keywords: fish protein hydrolyzate, lomek fish, papain enzyme.
1) Student of the Faculty of Fisheries and Marine Science, Universitas Riau
2) Lecturer of the Faculty of Fisheries and Marine Science, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 121 (0028)

Penerbit

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

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 121 (0028)

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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