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HIDROLISIS IKAN BERNILAI EKONOMI RENDAH SECARA ENZIMATIS MENGGUNAKAN PROTEASE BIDURI
Hidrolisat protein ikan merupakan produk yang dihasilkan dar i penguraian protein ikan menjadi senyawa-senyawa berantai pendek karena adanya proses hidrolisis baik oleh enzim, asam, maupun basa. Tujuan penelitian ini adalah ...
Production and Characterization of Protein Hydrolyzate from “Bibisan Fish” (Apogon Albimaculosus) as an Indigenous Flavor by Enzymatic Hydrolysis
This study aimed to product and characterize the physico-chemical and functional properties of protein hydrolysate bibisan fish by enzymatic hydrolysis using enzyme of biduri and papain. The results of physical analysis show ...
Wader’ (Rasbora jacobsoni) Protein Hydrolysates: Production, Biochemical, and Functional Properties
Considerable the amounts of Wader (Rasbora jacobsoni) are abundant in Indonesia for all year and also have a low economic value. By using Biduri (Calotropis gigantea) protease, production of wader protein hydrolysate (WPH) ...
Characteristics and Sensory Analysis of Ketchup and Sauce Products from "Bibisan" Fish Hydrolyzate
“Bibisan” fish can be developed into a food flavor using enzymatic hydrolysis. The combination of “Biduri” protease and papain can shorten the time of hydrolysis. Bibisan fish hydrolyzate can be made derived products ...
Physical, Chemical, and Functional Characteristic of ‘Wader’(Rasbora jacobsoni), ‘Bader’(Puintius javanicus), and ‘Patin’(Pangasius hypophthalmus) Fillet
Common water fish are abundant in Indonesia, but has low economic value due to its strong smell and softening of its flesh as well as ‘wader’ (Rasbora jacobsoni), ‘bader’ (Puintius javanicus), and ‘patin’ (Pangasius ...