relation: https://eprints.untirta.ac.id/48367/
title: KARAKTERISASI SIFAT FUNGSIONAL ISOLAT  PROTEIN IKAN PEPETEK (Leiognathus sp.) DENGAN  PERLAKUAN pH BERBEDA
creator: Sutan Siwi, Fiendy
subject: SH Aquaculture. Fisheries. Angling
description: Pepetek fish (Leiognathus sp.) is one of the low-economic fish resources  in the Banten Bay Waters and is widely landed at the Karangantu Archipelago  Fisheries Port (PPN), Banten. According to catch data in Banten in 2019, pepetek  fish production was 206.7 tons per year. Pepetek fish has a good chemical  composition and the protein content in pepetek fish is 19.66%. These types of fish,  when compared to other types of demersal fish, have a high protein content and  have the potential to be added to other foods to improve product quality or  optimize their use. Pepetek fish has a fairly high protein content and has a good  taste so that it has the potential to be used as a raw material in making protein  isolates. This study aims to determine the best protein solubility pH and  characterization of pepetek fish protein isolate as a food ingredient. Pepetek fish  has a fairly high protein content and has a good taste so that it has the potential to  be used as a raw material in making protein isolates. The method of making  pepetek fish isolate in this study was by performing a pH shift (pH-shift) which  can effectively maintain fish meat protein.  The treatment of this study was the difference in protein solubility pH  consisting of 4 treatment levels, namely pH 10, pH 11, and pH 12 with 2  replications. The research data were analyzed using SPSS software version 29.  All research data including yield, pH value, proximate test, and protein functional  property test were analyzed using ANNOVA, if significantly different, Duncan's  further test was carried out.  The best way to make pepetek fish protein isolate (Leiognathus sp.) using  different pH methods is at a protein solubility pH of pH 11. The resulting  characteristic is a yield of 12.98%. Pepetek fish protein isolate has physical  characteristics, functional properties, kamba density of 1.15 g/mL, gel formation  of 2.5%, emulsion capacity of 1.31 g/mL, low emulsion stability, foam capacity  of 0.41 g/mL, water absorption capacity of 2.74 g/mL, oil absorption capacity of  2.79 g/mL, WHC (Water Holding Capacity) of 0.55g/mL (55%) and solubility.  0.31g/mL. The chemical characteristics of the best pepetek fish protein isolate  consist of water content of 11.17% (bw), ash content of 13.5% (bk), fat content of  13.78% (wk), and protein content of 72.64% (bk). The pepetek fish protein isolate  produced can be used as a food ingredient which is quite good as a food  ingredient.
date: 2025
type: Thesis
type: NonPeerReviewed
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identifier: https://eprints.untirta.ac.id/48367/2/Fiendy%20Sutan%20Siwi_4443190091_02.pdf
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identifier: https://eprints.untirta.ac.id/48367/3/Fiendy%20Sutan%20Siwi_4443190091_03.pdf
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identifier: https://eprints.untirta.ac.id/48367/4/Fiendy%20Sutan%20Siwi_4443190091_04.pdf
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identifier: https://eprints.untirta.ac.id/48367/5/Fiendy%20Sutan%20Siwi_4443190091_05.pdf
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identifier: https://eprints.untirta.ac.id/48367/6/Fiendy%20Sutan%20Siwi_4443190091_Ref.pdf
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identifier: https://eprints.untirta.ac.id/48367/7/Fiendy%20Sutan%20Siwi_4443190091_Lamp.pdf
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identifier: https://eprints.untirta.ac.id/48367/8/FIENDY%20SUTAN%20SIWI_4443190091_Fultex.pdf
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identifier: https://eprints.untirta.ac.id/48367/9/FIENDY%20SUTAN%20SIWI_4443190091_01.pdf
identifier:   Sutan Siwi, Fiendy  (2025) KARAKTERISASI SIFAT FUNGSIONAL ISOLAT PROTEIN IKAN PEPETEK (Leiognathus sp.) DENGAN PERLAKUAN pH BERBEDA.  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.