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Susi Lestari
Sriwijaya University
Agriculture, Biological Sciences & Forestry

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HIDROLISIS PROTEIN TINTA CUMI-CUMI (Loligo sp) DENGAN ENZIM PAPAIN Kurniawan Kurniawan; Susi Lestari; Siti Hanggita R. J.
Jurnal FishtecH Vol 1, No 1 (2012)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v1i1.796

Abstract

The objective of this research were to know yield, protein content, free α-amino nitrogen, degree of hydrolysis, and amino acid of the result hydrolysis of ink protein squid (Loligo sp) with papain enzyme. The research used the method completely randomized design with two replications of the treatment factors, the difference in the concentration of the papain enzyme (0%, 1%, 2%, 3%, 4%, 5%, and 6%). The parameters of research were yield, protein content, free α-amino nitrogen, degree of hydrolysis, and amino acids. The results of research showed that differences in the concentration papain enzyme significant effect on the value of yield, protein content, free α-amino nitrogen, and degree of hydrolysis. Yield ranges from 78.05% to 88.61%, protein content from 28.90 mg/ml to 36.31 mg/ml, free α-amino nitrogen from 0.49 mg/ml to 10.99 mg/ml, the degree of hydrolysis from 0.016 to 0.345, and contains 14 kinds of amino acids of the 15 amino acids analyzed, histidine, arginine, threonine, valine, isoleucine, leucine, phenylalanine, lysine, glutamic acid, aspartic acid, serine, glycine, alanine, and tyrosine. The content of amino acid and degree of hydrolysis highest contained in the P2 treatment (papain enzyme concentration of 2%).
KARAKTERISTIK KIMIA DAN MIKROBIOLOGI SILASE KEONG MAS (Pomacea canaliculata) DENGAN PENAMBAHAN ASAM FORMAT DAN BAKTERI ASAM LAKTAT 3B104 Yovitaro Noviana N; Susi Lestari; Siti Hanggita R.J.
Jurnal FishtecH Vol 1, No 1 (2012)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v1i1.797

Abstract

The purposes of this research were to know characteristics of golden snail (Pomacea canaliculata) silage processed chemically and microbiologycal using lactid acid bacteria culture (LAB) 3B104. The research used the Factorial Randomized Block Designed with two factors of treatment and each was replicated three times. The factors were different of percentation formic acid (formic acid 2.5%, 3.0% and 3.5%), without and given lactid acid bacteria (LAB) culture 3B104. The parameters were chemical analysis (pH value, moisture content, ash content, protein content, fat content, carbohydrate, crude fiber) and microbiologycal analysis (Total Plate Count, Salmonella test, Escherischia coli test). The result of this research were different ration of percentage formic acid, without and given lactid acid bacteria culture (LAB) 3B104 had significant effect on pH value, moisture content, protein content, carbohydrate and crude fiber. The average value were pH value after fermentation (4.73-5.46), moisture content (77.98%-81.59%), ash content (2.25%-3.97%), protein content (10.88%-14.54%), fat content (0.45%-0.68%.), carbohydrate content (2.00%-3.70%.), crude fiber (0.56%-1.47%). The highest protein content (14.54%) was found in the treatment of formic acid 3.5% without given lactid acid bacteria culture (LAB) 3B104. The microbiologycal analysis showed total plate count (5.78 log CFU/gr-7.29 log CFU/gr), negative Salmonella and Escherischia coli.   Keyword: golden snail silage, formic acid, lactid acid bacteria (LAB)
Co-Authors Kurniawan Kurniawan Siti Hanggita Rachmawati J Yovitaro Noviana N