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All Journal Jurnal Teknologi Pangan Jurnal Teknik Kimia Nusantara Science and Technology Proceedings International Journal of Eco-Innovation in Science and Engineering (IJEISE) Jurnal Pengbdian Teknik Mesin
Lucky Indrati Utami
Universitas Pembangunan Nasional “Veteran”, East Java, Surabaya, 60294, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Engineering Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology

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Journal : Jurnal Teknologi Pangan

 1 
ISOLASI PROTEIN DARI AMPAS KECAP DENGAN CARA EKSTRAKSI SODA Utami, Lucky Indrati
REKAPANGAN Vol 3, No 1 (2009): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

Seed of Soy represent food-stuff having rate of protein enough is high That  is  about  35% .  Serve  the  purpose  of  raw  material  of  making  taste  in  ferment  ,  where  ketchup represent penyedap of food liked by most Indonesia society .            Protein there  are  in  ketchup only  about  7 % ,  the  rest  of  medium  follow  castaway  in  dregs  . Therefore  in this  research  require  to  be  re-taken  the  between time  of  squealer  with  protein  rate  , relation  between temperature  with  protein  rate  .  protein  which  is  there  are  in  dregs  taste  to  be  used upon which mixture in food process flesh and milk . Upon which fastener and emulsifier in product - flesh product . In this research will be learned relation between time of squealer with protein rate , relation  between temperature with protein rate.            Variable  remain  to  used  this  research  is  sieve size and  squealer  speed ,  while  for  the  variable change used by temperature at spanning : 30 – 70oC , squealer time and at spanning : 15 - 75 minute.            Intention of this research is to determine optimum time and temperature , in order to got rate of highest protein in flour of ketchup dregst           From result of this research [is] obtained [by] rate of highest protein when squealer  60 minute and temperature 60 °C, that is equal to 64,85 %.Keyword : Ketchup Dregs , Ekstraction , Protein .
Co-Authors Aissyah Lathifah Adriyanti Ardika Nurmawati Arrizal Buditama Astuti, Dwi Hery Billah, Mutasim Cestyadinda, Ken Ratri Dian Nofita Dwi Hery Astuti Hidayatullah, Muhammad Rezky ISNI UTAMI Kindriari Nurma Wahyusi L.Urip Widodo, Yohandrik Novel Karaman M.N.K, Abdullah Tsani Mardhiyah, Nurul Moenandar, Siswanto Nana Dyah S Nandini , Atika Nandini, Atika Natanaelli, Cintaka Nofita, Dian Nugraha, Reva Edra Nurul Mardhiyah Panjaitan, Renova Puspitawati, Ika Nawang Retno dewati Sani Sani Siswanto Siswanto Susilowati Syaputra, Ian Yusuf Tahan Simamora Rizaldi Tauhid, Aziz Hafizh Utari, Yulanda Kartika Wafiyah, Kholilah