Please use this identifier to cite or link to this item: https://repository.unej.ac.id/xmlui/handle/123456789/60378
Full metadata record
DC FieldValueLanguage
dc.contributor.authorMukhamad Fauzi-
dc.date.accessioned2014-11-28T01:34:31Z-
dc.date.available2014-11-28T01:34:31Z-
dc.date.issued2014-11-28-
dc.identifier.urihttp://repository.unej.ac.id/handle/123456789/60378-
dc.description.abstractEffect of arcorbic acid on gel formation myofibrillar protein extracted from bigeye scad fish (Selar crumenophthalmus) were studied for itsdevelopmentas food ingredient. Myofibril was gelled by theaddition of various concentrations ascorbic acid (0; 0,1; 0,2; 0,3 and 0,4 %), and the gels were then characterized for its cooking loss, water holding capacity (WHC), and texture Addition arcorbic acid at the level below 0,3 % gave no sicnificant effect on the cooking loss of the gel, but at 0,4 % the cooking loss of the gel decreaced significantly. Accordingly , the WHC of the gel changed insignificantly with the arcorbic acid addition below 0,3 %, and decreased sharply in the addition of 0,4 %. Gel texture were affected by addition of ascorbic acid at all level, namely 29,9 + 1,9, 31,0 + 0,3; 35,4 + 0,4; 46,7 + 1,5; and 115,7 + 3,2 g/7 mm for 0; 0,1; 0,2; 0,3; and 0,4 %, respectively. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showedthat addition of ascorbic acid drove formation of disulphide bond in the myosin heavy chain (MHC) and the other myofibrillar proteins, resulting in the development at a strong three dimensions structure in myofibril gel as shown by microscopic strucuture.en_US
dc.description.sponsorshipUniversitas Jemberen_US
dc.subjectASKORBAT, GEL, MIOFIBRILen_US
dc.titlePENGARUH ASAM ASKORBAT TERHADAP PEi'BENTUKAN GEL MIOFIBRIL IKAN MATA BESAR (Selar crumenophthalmusl)en_US
dc.typeArticleen_US
Appears in Collections:Fakultas Teknologi Pertanian

Files in This Item:
File Description SizeFormat 
Jurnal Patpi.pdf17.74 MBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.