PENGARUH WAKTU HIDROLISIS PADA PEMBUATAN HIDROLISAT PROTEIN IKAN  MUJAIR (Oreochromis    mossambicus) TERHADAP pH, KEKENTALAN, DAYA BUIH DAN PEMBENTUKAN GEL:

Haslina Haslina

doi:10.36762/jurnaljateng.v4i1.92

PENGARUH WAKTU HIDROLISIS PADA PEMBUATAN HIDROLISAT PROTEIN IKAN MUJAIR (Oreochromis mossambicus) TERHADAP pH, KEKENTALAN, DAYA BUIH DAN PEMBENTUKAN GEL

The Influences of Timefor Enzymatic Hydrolysis011 pH, Viscocity;Foaming Capacity and Gel Formingto HydrolysedMujair (Oreochromls mossambicus) Fish Protein Processing

Haslina Haslina Fakultas Teknologi Pertanian dan Peternakan Universitas Semarang

DOI: https://doi.org/10.36762/jurnaljateng.v4i1.92

Keywords: fish protein hydrolisate,enzyme papain, enzymatic

Abstract

Fish protein hydrolisatc (FPH) is expected to give more benefit in increasing added value of fish, because FPH has many advantages such as easier to digest by human, better functional properties and higher solubility.This research is aimed to find out the influences of time for enzymatic hydrolysis to pH, viscocity, foaming capacity andgel forming on hydrolysed mujair (Oreochromismossambicus) fish protein processing. A completely randomized design with 3 treatments and 4 rep I icates was used. The treatments used time hydrolysis 60, 80 and l 00 minutes. The parameters analyzed were pH, viscocity, foaming capacity and gel foaming. Result showed that the treatment significant (p<0,05)aftected pH, viscocity and foaming capacity. pH 5,42, viscocity 6,94 N/m2 and gel foaming 7, 17% was obtained in 60 minutes time hydrolysis treatment. However, fish protein hydrolysate did not perform any gel.

Published

2006-09-01

How to Cite

Haslina, H. (2006). PENGARUH WAKTU HIDROLISIS PADA PEMBUATAN HIDROLISAT PROTEIN IKAN MUJAIR (Oreochromis mossambicus) TERHADAP pH, KEKENTALAN, DAYA BUIH DAN PEMBENTUKAN GEL. Jurnal Litbang Provinsi Jawa Tengah, 4(1), 1-6. https://doi.org/10.36762/jurnaljateng.v4i1.92