SUSANTI, SUSI (2016) Analisis Protein Selama Proses Pembuatan Kecap Ikan Gabus ( Channa Striata ) dengan Penambahan Enzim Papain dari Sari Buah Pepaya. Other thesis, POLITEKNIK NEGERI SRIWIJAYA.
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Abstract
Fish is a food that is perishable, therefore it is necessary fish processing business more efficient one of them is to create fish sauce. From then it was done research singer is aiming to review determine rate of growth of protein, protein content and the effect of disposals papain enzyme from papaya fruit juice during the process of making fish sauce cork ( Channa striata ). In this research, the process of fermentation in the manufacture of cork fish sauce by adding the volume of different papaya juice ( 20 % , 30 % and 40 % ) of the weight of the fish meat with a time of ferment for 6 days. Analysis is conducted by the method of protein analysis Kjeldhal and pH measurements during the manufacturing process fish sauce cork with the addition of the enzyme papain from papaya juice. Total concentration of enzyme used can affect rising levels of protein each day, where it can be shown on the sample having a concentration of 20% , 30 % and 40 % concentrations. Based on the data generated the greater the concentration of the enzyme papain used, the increased percentage of protein produced. Best research results obtained in the additional volume of 40 % papaya juice with the percentage of protein obtained at 5.6031 and short percentage of protein at 1,0506 %, pH value of 6.5. The addition of the enzyme papain from papaya juice before fermentation can shorten the process of making fish sauce.
| Item Type: | Thesis (Other) |
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| Uncontrolled Keywords: | Ikan gabus, Sari pepaya, Kadar protein, pH |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Chemical Engineering > Undergraduate Theses |
| Depositing User: | Mrs Trisni Handayani |
| Date Deposited: | 23 Jan 2017 02:39 |
| Last Modified: | 23 Jan 2017 02:39 |
| URI: | http://eprints.polsri.ac.id/id/eprint/3217 |
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