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All Journal JURNAL TEKNOLOGI KIMIA DAN INDUSTRI
Maulana Nur Prasetyo
Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro
Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Industrial & Manufacturing Engineering

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PEMBUATAN KECAP DARI IKAN GABUS SECARA HIDROLISIS ENZIMATIS MENGUNAKAN SARI NANAS Maulana Nur Prasetyo; Nirmala Sari; Sri Budiyati
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 1, Nomor 1, Tahun 2012
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (152.992 KB)

Abstract

One of the effort to increase added value in fish with low economic value and increase the shelf life of fish nutrition is to produce a fish sauce. For that purpose, it has been studied the process of making fish sauce from snakehead fish meat  (Ophiocephalus striatus or Channa striata) by using enzymatic hydrolysis. In this study, the hydrolysis process is done by adding pineapple juice which containing bromelain enzymes into chopped snakehead fish meat with the concentration of 6, 8, and 10% (w / w). The addition of salt (NaCl) as a preservative to the mixture of cork fish and pineapple juice as much as 3%, 5%, and 7% (w / w). Enzymatic hydrolysis process carried out for 1, 2, and 3 days old and anaerobic incubation in room temperature. Analysis was performed on the fish sauce products that include protein concentration levels in products and analysis of the number of microbes on the product. The results showed that the optimum fish sauce can be produced from snakehead fish with pineapple juice which contains bromelain enzymes as much as 10% at 3 days hydrolysis time and the addition of 5% NaCl. The number of microbes is seen at least on the product with the addition of 7% NaCl, 1 day of hydrolysis and 6% pineapple juice (4 x 102).
PEMBUATAN KECAP DARI IKAN GABUS SECARA HIDROLISIS ENZIMATIS MENGUNAKAN SARI NANAS Maulana Nur Prasetyo; Nirmala Sari; C. Sri Budiyati
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 1, Nomor 1, Tahun 2012
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (170.795 KB)

Abstract

One of the effort to increase added value in fish with low economic value and increase the shelf life of fish nutrition is to produce a fish sauce. For that purpose, it has been studied the process of making fish sauce from snakehead fish meat  (Ophiocephalus striatus or Channa striata) by using enzymatic hydrolysis. In this study, the hydrolysis process is done by adding pineapple juice which containing bromelain enzymes into chopped snakehead fish meat with the concentration of 6, 8, and 10% (w / w). The addition of salt (NaCl) as a preservative to the mixture of cork fish and pineapple juice as much as 3%, 5%, and 7% (w / w). Enzymatic hydrolysis process carried out for 1, 2, and 3 days old and anaerobic incubation in room temperature. Analysis was performed on the fish sauce products that include protein concentration levels in products and analysis of the number of microbes on the product. The results showed that the optimum fish sauce can be produced from snakehead fish with pineapple juice which contains bromelain enzymes as much as 10% at 3 days hydrolysis time and the addition of 5% NaCl. The number of microbes is seen at least on the product with the addition of 7% NaCl, 1 day of hydrolysis and 6% pineapple juice (4 x 102).
Co-Authors C. Sri Budiyati Nirmala Sari Sri Budiyati