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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu Pangan dan Hasil Pertanian PENA AKUATIKA : JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Laras Rianingsih
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Public Health Social Sciences Other

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Characteristics of Bone Gelatin Tilapia (Oreochromis niloticus) Processed by Using Hydrolysis With Phosphoric Acid and Papain Enzyme Gugun Hidayat; Eko Nurcahya Dewi; Laras Rianingsih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (523.717 KB) | DOI: 10.17844/jphpi.v19i1.11698

Abstract

Phosphoric acid and papain enzyme able to hydrolyzing collagen from Tilapia into gelatin . Thepurpose of this research was to determine the best concentration of phosphoric acid and papain enzymeand to determine the physicochemical characteristic gelatin to from Tilapia fish bone which processedwith phosphoric acid and papain enzyme. The first research phase was making bone gelatin tilapia usingphosphoric acid at concentration of 4%, 5% and 6%, and the papain enzyme 0.5%, 1% and 1.5%. Thesecond phase was characterize the physicochemical gelatin from the best concentration of phosphoric acidconcentration (6%) and papain enzyme (1.5%), all treatment done with three repetitions. Analysis of thedata using ANOVA with completely randomized (CRD) design If there was difference between treatmentthen continued with Honestly Significant Difference Test (HSDT). The results of the first research phasefound the best concentration were 6% of phosphoric acid and 1.5% papain enzyme, its shows by the valuegel strength 325,95 and 373,32 g.bloom. The second research phase shows that the the best results obtainedin this study was gelatin from 1.5% papain enzyme as hydrolysis agent, the physicochemical characteristicwere: 376.21 g.bloom gel strength; viscosity of 7.57 cP; yield 6.30%; protein content of 86.46%; water contentof 7.12%; and the pH value of 5.11.Keywords : gelatin, hydrolysis, papain enzyme, phosphoric acid, tilapia bones
Pengaruh Penggunaan Karagenan Terhadap Sifat Fisikokimia Otak-otak Ikan Lele Dumbo (Clarias gariepinus) DWIYANTO SAPUTRO; Tri Winarni Agustini; Laras Rianingsih
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 1 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i1.2262

Abstract

Otak-otak ikan merupakan salah satu produk diversifikasi hasil perikanan yang sudah dikenal luas oleh masyarakat. Beberapa metode yang telah dilakukan untuk meningkatkan kualitas produk otak-otak ikan , salah satunya adalah dengan penambahan karagenan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi karagenan terhadap sifat fisikokimia otak-otak ikan lele dumbo. Rancangan percobaan yang digunakan adalah RAL (Rancangan Acak Lengkap) yang terdiri dari 4 perlakuan konsentrasi berbeda penambahan  karagenan  yaitu 0%, 0,5%, 1%, dan 1,5%) dengan 3 kali pengulangan. Data nilai sensori dianalisis dengan Kruskal-Wallis test dilanjutkan dengan uji Mann –Whitney untuk data non parametrik, sedangkan  kekuatan gel, kadar air, kadar lemak, kadar abu dan kadar protein dianalisis menggunakan sidik ragam. Untuk mengetahui perbedaan antar perlakuan, data diuji dengan uji Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan bahwa penambahan karagenan  berpengaruh nyata (P<0,05) terhadap kekuatan gel, kadar air, kadar protein dan kadar abu. Otak-otak ikan lele dumbo dengan penambahan konsentrasi 1% merupakan produk yang terbaik dengan kriteria mutu: kekuatan gel 8155 g.cm; kadar air 54,38%; kadar protein 14,33%; kadar abu 2,12%; dan kadar lemak 3,59%. Nilai proksimat ikan tersebut memenuhi persyaratan mutu SNI. Kata Kunci: karagenan, kekuatan gel, Otak-otak Ikan
2. Pengaruh Konsentrasi Enzim Papain terhadap Kadar Proksimat dan Nilai Rendemen Hidrolisat Protein Ikan Bandeng (Chanos chanos Forks) Ima Wijayanti; Romadhon Romadhon; Laras Rianingsih
Pena Akuatika Jurnal Ilmiah Perikanan Dan Kelautan Vol 12, No 1 (2015): PENA AKUATIKA JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Fakultas Perikanan Universitas Pekalongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (244.04 KB) | DOI: 10.31941/penaakuatika.v12i1.323

Abstract

Milkfish with high protein content has potential as the raw material of HPI and HPI review of the fish has not been implemented. This study aims to determine the effect of the concentration of the enzyme papain to the quality of the protein hydrolyzate of fresh milkfish (Chanos Chanos Forsskal). This study was conducted laboratory experimentally. The trial design used in this study was complete random design to analyze the effect of papain enzyme concentrations (4%, 5%, and 6%) toward the quality of protein hydrolyzate of milkfish. Protein hydrolyzate of milkfish could be produced by enzymatic hydrolysis using papain enzyme. The observed parameters were the yield and the proximate level (level of protein, fat, water, and ash). Type of enzyme and concentration had significant effect toward the proximate level of protein, fat, water, and yield, but not significant toward the level of ash. The optimal condition to hydrolyze milkfish flesh into protein hydrolyzate was by using papain enzyme with concentration of 5% (b/v). Keyword: Milkfish, hydrolyzate of protein, enzyme papain
Co-Authors DWIYANTO SAPUTRO Eko Nurcahya Dewi Gugun Hidayat Ima Wijayanti Romadhon Romadhon Tri Winarni Agustini