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Characteristics and Sensory Analysis of Ketchup and Sauce Products from "Bibisan" Fish Hydrolyzate
(2016-08-31)
“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 ...
Production and Characterization of Protein Hydrolyzate from “Bibisan Fish” (Apogon Albimaculosus) as an Indigenous Flavor by Enzymatic Hydrolysis
(2016-09-05)
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
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