HIDROLISIS ENZIMATIS DARI PROTEASE BIDURI PADA SUBSTRAT AYAM KAMPUNG SEBAGAI FLAVOR ENHANCER ALAMI

Abstract

Enzymatic hydrolysis of “biduri” protease for local chicken substrate as reference to produce flavor enhancer was studied. The research was carried out on the variation of biduri protease concentration (0.05; 0.10 and 0.15%) and hydrolysis length (60, 90 and 120 minutes) with analysis on the main properties of local chicken hydrolysate. The research result showed that the concentration and hydrolysis length influenced the color, soluble protein and „Maillard‟ product of local chicken hydrolysate. The presence of HVP (Hydrolysate Vegetable Protein) increased the soluble protein and Maillard product of local chicken hydrolysate. The addition of glukosa influenced the Maillard product, but did not impact the soluble protein. The existence of caramel sugar promoted the Maillard product of local chicken hydrolysate.