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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian
Amalia Rosida Fajriyah
Universitas Pembangunan Nasional "Veteran" Jawa Timur
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Characteristics Of Flavoring Mulberry Leaves And Shrimp Heads With Enzymatic Hydrolysis Using Papain And Calotropin Amalia Rosida Fajriyah; Sri Winarti
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 9 No 1 (2022)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v9i1.2099

Abstract

Mulberry leaves are currently used as food for silkworms and livestock. Judging from the high protein content, it can be used as alternative flavoring. Mulberry leaves are combined with shrimp heads which high glutamic acid. Making flavoring is through a protein hydrolysis process using papain and calotropin enzymes. The purpose to determine the effect of concentration combination of papain and calotropin enzymes, as well as the hydrolysis time on flavoring characteristics. This study used a completely randomized design (CRD) two factors, enzyme combination concentration (1; 2; 3)% and hydrolysis time (1; 2; 3)hours. The best treatment was the flavoring with treatment enzyme combination concentration 3% and hydrolysis time 1 hour, with a characteristic hydrolysis degree 76.58%, dissolved protein 43.40%, water solubility index 0.087 gr/ml, oil absorption 1.20 ml/gr, water content 7.08% and flavoring yield 13.70% and organoleptic test results for taste 3.35 (slightly like), aroma 3.55 (slightly like), color 3.40 (slightly like) and overall 3.60 (somewhat like), and glutamic acid 783.07 mg/100g. Keywords: Calotropin; flavoring; mulberry leaves; papain; shrimp heads
Co-Authors Sri Winarti