Please use this identifier to cite or link to this item: https://repository.unej.ac.id/xmlui/handle/123456789/76857
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dc.contributor.authorWitono, Yuli-
dc.contributor.authorWindrati, Wiwik Siti-
dc.contributor.authorTaruna, Iwan-
dc.contributor.authorAfriliana, Asmak-
dc.contributor.authorAssadam, Ahib-
dc.date.accessioned2016-08-31T07:35:04Z-
dc.date.available2016-08-31T07:35:04Z-
dc.date.issued2016-08-31-
dc.identifier.urihttp://repository.unej.ac.id/handle/123456789/76857-
dc.description.abstract“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 like the fish sauce and fish ketchup. Proximate analysis of fish sauce and ketchup observedincluding moisture content (72-74%), protein (9-10%), fat (9.15 to 16.3%), and ash (5.81 to 9.90%). Theabsorbance average value of Maillarddegree obtained from experiment then result of inferior fish sauce ranged from 0.432 to 0.463 while the fish ketchup ranged from 0228 to 0.281. Fish sauce color is lighter (light brown) instead of fish ketchup. Viscosity of fish sauce (14.86 to 18.78 mp) were also higher than fish ketchup (10.81 -14.80 mp). The highest amino acid in of bibisan fish hydrolyzate was glutamic acid that range from 8.76% - 10.17%; while the lowest AA was histidine (1.12 to 1.22%). The sensory evaluation of fish sauce and ketchup reveals that the products have a good sensory quality and overall acceptability.en_US
dc.language.isoenen_US
dc.subject“Bibisan” hydrolyzate of fishen_US
dc.subjectbiduri proteaseen_US
dc.subjectpapainen_US
dc.subjectfish sauceen_US
dc.subjectfish ketchupen_US
dc.subjectsensory attributesen_US
dc.titleCharacteristics and Sensory Analysis of Ketchup and Sauce Products from "Bibisan" Fish Hydrolyzateen_US
dc.typeArticleen_US
Appears in Collections:LSP-Jurnal Ilmiah Dosen

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