Article Per Year (5 Year)
p-Index From 2019 - 2024
0.23
P-Index
This Author published in this journals
All Journal International Journal of Eco-Innovation in Science and Engineering (IJEISE)
Anugerah Dany Priyanto
Department of Food Technology, Faculty of Engineering, UPN “Veteran” Jawa Timur Jl. Rungkut Madya No.1, Gn. Anyar, Kec. Gn. Anyar, Surabaya, Indonesia.
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Engineering Industrial & Manufacturing Engineering Mechanical Engineering

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Effect of Hydrolysis time and Papain Concentration on Some Properties of Apple Snail (Pilla ampullacea) Hydrolysate Andre Yusuf Trisna Putra; Dedin Finatsiyatull Rosida; Anugerah Dany Priyanto
International Journal of Eco-Innovation in Science and Engineering Vol. 1 No. 02 (2020): IJEISE
Publisher : Engineering Faculty, University of Pembangunan Nasional Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/ijeise.v1i02.31

Abstract

content and total peptide content were investigated in the non-farmed freshwater apple snail (Pila ampullacea) to understand its nutritional potential as alternative umami taste enhancer. Apple Snail samples with removed gut content were collected from a local snail non-farm in Surabaya City. Papain enzyme was used. The two variables, hydrolysis time (3, 6, 9, 12, 15, 18 h) and enzyme concentration (1%, 5%, 10%), was used to produce the apple snail hydrolysate. The result showed that total soluble protein was about 2.1%-7.3%, whereas total peptide content was 5.05-15.73mg/ml. The highest total soluble protein was achieved at 12 hour. Longer hydrolysis time significantly effect on total peptide content of apple snail hydrolysate.
Co-Authors Andre Yusuf Trisna Putra Dedin Finatsiyatull Rosida