Teknologi pengolahan bakso yang dapat memberikan jaminan keamanan dan memperpanjang umur simpannya perlu diteliti. Salah satunya adalah melalui pengembangan teknologi hurdle, yakni dengan mengkombinasikan perlakuan ...

Pemakaian enzim protease bagi industri pangan cenderung meningkat, sementara ketersediaannya belum mencukupi kebutuhan, oleh karena itu perlu dicari sumber enzim protease yang lain. Salah satu bahan yang memiliki potensi ...

Fish Protein Hydrolysates (FPH) have a good nutritional properties and used widely in the food industry for various purpose, protein supplement, surimi production, beverage stabilizer, and flavor enhancers. The aim of ...

This study was intended to identify chemical properties and contents of amino acids of four inferior sea fishes in Madura, Indonesia. The studied fishes were ‘bibisan’ (Apogon albimaculosus), ‘baji-baji’ (Platycephalidae ...

Immobilization of crown flower (Calotropis gigantea) protease using celite and dextrin by entrapment method was investigated in this study. The influenced of celite and dextrin at the concentration (6, 8, 10, 15, and 20 ...

Perkembangan industri pangan yang sangat cepat dewasa ini menuntut perusahaan makanan untuk melakukan suatu inovasi produk secara cepat dan tepat. Apalagi, dengan berkembangannya ilmu gizi dan kedokteran yang banyak ...

‘Biduri’ plant is a wild bush in tropical countries which is one of potential protease source. However, protease extracted from leaf and stamp top of biduri is still green in color due to contain a protein bounding-chlorophyll. ...

Most of Indonesia people like to drink the tea every day, why ? There are several reasoning for the questions, as in the following:

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) ...

Properties of soy protein hydrolysate produced by protease from biduri plant were studied. The soy protein hydrolysate had different properties due to various concentrations and hydrolysis times of protease from biduri. ...