| dc.description.abstract | Smart flavor is a food flavor made from catfish (Pangasius hippopotamus) which has high content of soluble protein and antioxidant activities. The aim of this research was to know the smart flavor physical, chemical and functional characteristics based from fish protein hydrolysate using protease papain enzyme. This research used completely randomized design methods with three replications and two observation variables (hydrolysis time and enzyme concentration). Based on statistical analysis by Two-Ways ANOVA without Replications and Duncan Multiple Range Test, the hydrolysis time and protease papain concentration
significantly affected the smart flavor characteristics. The results showed a decreased value in lightness (66,50-73,22o), rancidity (0,00032-000118 AU), oil holding capacity (2,04-2,21%) and increased value in solubility (68,34-81,93%), maillard reaction products (0,108-0,417 AU), soluble protein content (31,62-52,75%), antioxidant activity (43,42-77,10%), water holding capacity (4,33-4,69%), and enzyme activities (5,93-76,49 U/ml). Based on HPLC analysis, this product has 17 amino acids. The total content of EAA was high and it accounted for approximately 43,90% of the TAA. Results of the amino acid compositions ranked glutamic acid (17,47%) as the prevalent compound on this sample, followed by aspartic acid (14,72%) and leucine (11,58%). | en_US |
