DONNY, YAN (2018) PEMBUATAN KONSENTRAT PROTEIN IKAN GABUS (Channa striata) DENGAN METODE SOLUBILISASI ASAM BASA. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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PEMBUATAN KONSENTRAT PROTEIN IKAN GABUS (Channa striata) DENGAN METODE SOLUBILISASI ASAM BASA.PDF Restricted to Registered users only Download (1MB) |
Abstract
Snakehead fish is a fish which is known by the community to have benefit in accelerating wound healing after surgery. Utilization of Snakehead fish in the community today is in the form of an extracts containing albumin compound. The extraction process resulted in 68% of solid meat by products. The solids from these extractions process are only being discarded and have not been optimally utilized. One form of utilization of these meat-side by-products is by processing into fish protein concentrates. The purpose of this study was to determine the best pH used in FPC processing technology with acid and alkaline solubilization methods. The variable used in the experiment was the pH variation used in the extraction process 2,3,4 (acid) and 10,11,12 (alkaline). The parameters being analyzed were proximate values (water content, ash content, fat content and protein content), yield, degree of whiteness and functional properties test (Water Holding Capacity, Water Absorption, Fat Absorption Capacity, Emulsifying Actifity, Emulsifying Stability). Fish protein concentrate data were analyzed using Completely Randomized Design (CRD). The results showed that the best fish protein concentrate was obtained from solubilization method with pH of 3. The FPC produced at pH 3 had the characteristics yield of 22,71%, water content of 7.01%, ash content of 0,78%, fat content of 0,99%, protein content of 92.03%, and white degree of 68.73%. Meanwhile, it also had functional properties WHC of 6.87%, WAC of 2.37%, FAC of 92.03%, EA of 16.24, and ES of 58.12%
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Snakehead fish is a fish which is known by the community to have benefit in accelerating wound healing after surgery. Utilization of Snakehead fish in the community today is in the form of an extracts containing albumin compound. The extraction process resulted in 68% of solid meat by products. The solids from these extractions process are only being discarded and have not been optimally utilized. One form of utilization of these meat-side by-products is by processing into fish protein concentrates. The purpose of this study was to determine the best pH used in FPC processing technology with acid and alkaline solubilization methods. The variable used in the experiment was the pH variation used in the extraction process 2,3,4 (acid) and 10,11,12 (alkaline). The parameters being analyzed were proximate values (water content, ash content, fat content and protein content), yield, degree of whiteness and functional properties test (Water Holding Capacity, Water Absorption, Fat Absorption Capacity, Emulsifying Actifity, Emulsifying Stability). Fish protein concentrate data were analyzed using Completely Randomized Design (CRD). The results showed that the best fish protein concentrate was obtained from solubilization method with pH of 3. The FPC produced at pH 3 had the characteristics yield of 22,71%, water content of 7.01%, ash content of 0,78%, fat content of 0,99%, protein content of 92.03%, and white degree of 68.73%. Meanwhile, it also had functional properties WHC of 6.87%, WAC of 2.37%, FAC of 92.03%, EA of 16.24, and ES of 58.12% | |||||||||
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan |
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| Depositing User: | Admin Eprints Untirta | |||||||||
| Date Deposited: | 09 Dec 2021 11:37 | |||||||||
| Last Modified: | 09 Dec 2021 11:37 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/9546 |
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