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All Journal Warta IHP (Warta Industri Hasil Pertanian)
Junaidi, Lukman
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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(Development of Extraction Technology and Formulation of Papain as a meat Tenderizer Junaidi, Lukman; Wijaya, Hendra; -, Mulhaqudin
Warta Industri Hasil Pertanian Vol 23, No 02 (2006)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v23i02.2538

Abstract

A study of development of extraction technology and formulation of papain as ameat tenderizer has been conducted.The research was conducted to evaluate some factors that influence the enzime activity i.e. active agent (Na-metabisulfit,NaCl,and mixture of Na-metabisulfit with NaCl),the amount of activating agent compare to papaya latex (2x,3x,and 4x).Observation showed that papain processed using Na-metabisulfit gave better result than papain processed using NaCl,and mixture of Na-metabisulfitwith NaCl.The result of study also showed that the amount of activating agent than give better result was 2 times of papaya latex.The activating agent concentration chosen (0,5%and 0,7%)give no significance influence to the enzyme activity of papain.The study of papain formulation as a meat tenderizer showed that formulation II (papain 10%,NaCl 50%,NaHCO3 15%,Na-citrate 10%,starch 15%)gave better result than formulation I (papain 10%,NaCl 50%,sorbitol 40%)and single formulation of papain (no added material).
(Development of Processing of Breakfast Cereals and Rootcrops) Sutrisniati, Dwi; Junaidi, Lukman
Warta Industri Hasil Pertanian Vol 20, No 1-2 (2003)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4155.623 KB) | DOI: 10.32765/warta ihp.v20i1-2.2506

Abstract

A study to find out the best method in processing of breakfast cereal and root crop has been conducted the materials used were flour from cassava ,corn,soybean,sweet potato,tapioca and seasoning .the proximate analysis and organoleptic test was conducted toevaluate the quality and the acceptance of the product.addition of 2%chocolate powder to the formula can improve the taste and flavor of the product.breakfast cereal and root crops accepted by panelist were products which made from mixed of corn flour cassava (10.10);mixed of sory flour ,sweet potato and tapioca(9:9:2),mixed of corn product which was made from mixed of soy flour has a fat and protein content higher than product which was made from mixed of corn flour.
Co-Authors -, Mulhaqudin Sutrisniati, Dwi Wijaya, Hendra