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All Journal JURNAL GALUNG TROPIKA Manfish Journal
Sasongko, Lukas Wibowo
Politeknik Negeri Pontianak
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences

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Journal : JURNAL GALUNG TROPIKA

 1 
Karakteristik Serbuk Hidrolisat Protein Ikan Toman (Channa micropeltes) Sebagai Penyedap Rasa Alami Evi Fitriyani; Ika Meydi Deviarni; Lukas Wibowo Sasongko
JURNAL GALUNG TROPIKA Vol 10 No 2 (2021)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v10i2.798

Abstract

Fish protein hydrolyzate is breaking down proteins into simple peptides and amino acids through a hydrolysis process by enzymes, acids, or bases. This hydrolysis process uses toman fish (Channa micropellets) as an alternative to increase protein consumption and the nutritional quality of the product. It can be used as a base for natural flavor compounds. In addition, pineapple juice is added. The research was conducted in two stages: (1) making fish protein hydrolyzate powder; and (2) testing of color, organoleptik, water content, ash, protein, fat, carbohydrate, crude fiber, and glutamic acid. The results showed that giving pineapple juice 5% gave the best results for glutamic acid levels around 108.064 ppm, protein content 13.97%, fiber content 5.15%, fat content 0.44%, color 6.0, and texture 7. This study states that fish protein hydrolyzate powder with pineapple juice can be used as an alternative as a natural flavoring agent.
Co-Authors Aloysius Masi Andri Nofreeana Galih Setyo Adiguna Ika Meydi Deviarni Leni Lasmi Ragil Putri Widyastuti Yushra Yushra