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All Journal Berkala Perikanan Terubuk Jurnal Kelautan : Indonesian Journal of Marine Science and Technology Jurnal Pengolahan Pangan MONSU'ANI TANO Jurnal Pengabdian Masyarakat
Finarti Finarti
Sekolah Tinggi Perikanan dan Kelautan Palu
Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Education Environmental Science Physics Social Sciences

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Journal : Berkala Perikanan Terubuk

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THE EFFECT OF HYDROLYSIS ON PROTEIN AND FAT LEVELS OF SNAKEHEAD FISH (Channa striata) Finarti Finarti
Berkala Perikanan Terubuk Vol 49, No 3 (2021): November 2021
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.49.3.1142-1147

Abstract

Snakehead  is freshwater fish with high protein. Snakehead fish also contains albumin which is the largest protein fraction in the blood, so its intake into the body needs to be maintained. To maintain the proteincontent in the snakehead  body was to process it into soy sauce by hydrolysis method using bromealin enzyme media in pineapple. The research was conducted to determine the effect of hydrolysis time under12 hours on the chemical quality of snakehead fish sauce which was hydrolyzed using pineapple juice. The treatments used were hydrolysis time of 4, 6, 8 and 10 hours using a Completely Randomized Design (CRD) pattern with 3 replications. Testing of total protein, albumin protein and fat content using the UV vis spectrofotometry method. The results showed that the hydrolysis time did not affect the total protein, albumin protein and fat content of snakehead fish sauce. The test results showed that the hydrolysis time resulted in the highest total protein was 16.63%, albumin protein was 1.194% and fat was 0.47%. The hydrolysis time of 8 hours is the best hydrolysis time.
Co-Authors Anita Treisya Aristawati Deddy Wahyudi Didit Kustantio Dewanto Eka Aji Pramita Mohamad Akbar Mohamad Syahril Mubin Mubin Radhiyatul Ula Renol Renol Renol Renol Roni Hermawan Salanggon, Alismi M Yeldi S Adel