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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia PENA AKUATIKA : JURNAL ILMIAH PERIKANAN DAN KELAUTAN

Laras Rianingsih

Unknown Affiliation

Author-ID : 2513905

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Social Sciences

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Articles

Characteristics of Bone Gelatin Tilapia (Oreochromis niloticus) Processed by Using Hydrolysis With Phosphoric Acid and Papain Enzyme Gugun Hidayat; Eko Nurcahya Dewi; Laras Rianingsih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Phosphoric acid and papain enzyme able to hydrolyzing collagen from Tilapia into gelatin . Thepurpose of this research was to determine the best concentration of phosphoric acid and papain enzymeand to determine the physicochemical characteristic gelatin to from Tilapia fish bone which processedwith phosphoric acid and papain enzyme. The first research phase was making bone gelatin tilapia usingphosphoric acid at concentration of 4%, 5% and 6%, and the papain enzyme 0.5%, 1% and 1.5%. Thesecond phase was characterize the physicochemical gelatin from the best concentration of phosphoric acidconcentration (6%) and papain enzyme (1.5%), all treatment done with three repetitions. Analysis of thedata using ANOVA with completely randomized (CRD) design If there was difference between treatmentthen continued with Honestly Significant Difference Test (HSDT). The results of the first research phasefound the best concentration were 6% of phosphoric acid and 1.5% papain enzyme, its shows by the valuegel strength 325,95 and 373,32 g.bloom. The second research phase shows that the the best results obtainedin this study was gelatin from 1.5% papain enzyme as hydrolysis agent, the physicochemical characteristicwere: 376.21 g.bloom gel strength; viscosity of 7.57 cP; yield 6.30%; protein content of 86.46%; water contentof 7.12%; and the pH value of 5.11.Keywords : gelatin, hydrolysis, papain enzyme, phosphoric acid, tilapia bones

2. Pengaruh Konsentrasi Enzim Papain terhadap Kadar Proksimat dan Nilai Rendemen Hidrolisat Protein Ikan Bandeng (Chanos chanos Forks) Ima Wijayanti; Romadhon Romadhon; Laras Rianingsih
Pena Akuatika Jurnal Ilmiah Perikanan Dan Kelautan Vol 12, No 1 (2015): PENA AKUATIKA JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Fakultas Perikanan Universitas Pekalongan

Milkfish with high protein content has potential as the raw material of HPI and HPI review of the fish has not been implemented. This study aims to determine the effect of the concentration of the enzyme papain to the quality of the protein hydrolyzate of fresh milkfish (Chanos Chanos Forsskal). This study was conducted laboratory experimentally. The trial design used in this study was complete random design to analyze the effect of papain enzyme concentrations (4%, 5%, and 6%) toward the quality of protein hydrolyzate of milkfish. Protein hydrolyzate of milkfish could be produced by enzymatic hydrolysis using papain enzyme. The observed parameters were the yield and the proximate level (level of protein, fat, water, and ash). Type of enzyme and concentration had significant effect toward the proximate level of protein, fat, water, and yield, but not significant toward the level of ash. The optimal condition to hydrolyze milkfish flesh into protein hydrolyzate was by using papain enzyme with concentration of 5% (b/v). Keyword: Milkfish, hydrolyzate of protein, enzyme papain

Co-Authors Eko Nurcahya Dewi Gugun Hidayat Ima Wijayanti Romadhon Romadhon

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