| 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 |
