<> "The repository administrator has not yet configured an RDF license."^^ . <> . . . "KARAKTERISASI SIFAT FUNGSIONAL ISOLAT\r\nPROTEIN IKAN PEPETEK (Leiognathus sp.) DENGAN\r\nPERLAKUAN pH BERBEDA"^^ . "Pepetek fish (Leiognathus sp.) is one of the low-economic fish resources\r\nin the Banten Bay Waters and is widely landed at the Karangantu Archipelago\r\nFisheries Port (PPN), Banten. According to catch data in Banten in 2019, pepetek\r\nfish production was 206.7 tons per year. Pepetek fish has a good chemical\r\ncomposition and the protein content in pepetek fish is 19.66%. These types of fish,\r\nwhen compared to other types of demersal fish, have a high protein content and\r\nhave the potential to be added to other foods to improve product quality or\r\noptimize their use. Pepetek fish has a fairly high protein content and has a good\r\ntaste so that it has the potential to be used as a raw material in making protein\r\nisolates. This study aims to determine the best protein solubility pH and\r\ncharacterization of pepetek fish protein isolate as a food ingredient. Pepetek fish\r\nhas a fairly high protein content and has a good taste so that it has the potential to\r\nbe used as a raw material in making protein isolates. The method of making\r\npepetek fish isolate in this study was by performing a pH shift (pH-shift) which\r\ncan effectively maintain fish meat protein.\r\nThe treatment of this study was the difference in protein solubility pH\r\nconsisting of 4 treatment levels, namely pH 10, pH 11, and pH 12 with 2\r\nreplications. The research data were analyzed using SPSS software version 29.\r\nAll research data including yield, pH value, proximate test, and protein functional\r\nproperty test were analyzed using ANNOVA, if significantly different, Duncan's\r\nfurther test was carried out.\r\nThe best way to make pepetek fish protein isolate (Leiognathus sp.) using\r\ndifferent pH methods is at a protein solubility pH of pH 11. The resulting\r\ncharacteristic is a yield of 12.98%. Pepetek fish protein isolate has physical\r\ncharacteristics, functional properties, kamba density of 1.15 g/mL, gel formation\r\nof 2.5%, emulsion capacity of 1.31 g/mL, low emulsion stability, foam capacity\r\nof 0.41 g/mL, water absorption capacity of 2.74 g/mL, oil absorption capacity of\r\n2.79 g/mL, WHC (Water Holding Capacity) of 0.55g/mL (55%) and solubility.\r\n0.31g/mL. The chemical characteristics of the best pepetek fish protein isolate\r\nconsist of water content of 11.17% (bw), ash content of 13.5% (bk), fat content of\r\n13.78% (wk), and protein content of 72.64% (bk). The pepetek fish protein isolate\r\nproduced can be used as a food ingredient which is quite good as a food\r\ningredient."^^ . "2025" . . . . . . . . . . "UNIVERSITAS SULTAN AGENG TIRTAYASA"^^ . . . "ILMU PERIKANAN, UNIVERSITAS SULTAN AGENG TIRTAYASA"^^ . . . . . . . . . . . "Fiendy"^^ . "Sutan Siwi"^^ . "Fiendy Sutan Siwi"^^ . . "Rifki"^^ . "Prayoga Aditia"^^ . "Rifki Prayoga Aditia"^^ . . "Sakinah"^^ . "Haryati"^^ . "Sakinah Haryati"^^ . . "Universitas Sultan Ageng Tirtayasa"^^ . . . "Fakultas Pertanian"^^ . . . "Ilmu Perikanan"^^ . . . . . . . "KARAKTERISASI SIFAT FUNGSIONAL ISOLAT\r\nPROTEIN IKAN PEPETEK (Leiognathus sp.) DENGAN\r\nPERLAKUAN pH BERBEDA (Text)"^^ . . . "KARAKTERISASI SIFAT FUNGSIONAL ISOLAT\r\nPROTEIN IKAN PEPETEK (Leiognathus sp.) DENGAN\r\nPERLAKUAN pH BERBEDA (Text)"^^ . . . "KARAKTERISASI SIFAT FUNGSIONAL ISOLAT\r\nPROTEIN IKAN PEPETEK (Leiognathus sp.) DENGAN\r\nPERLAKUAN pH BERBEDA (Text)"^^ . . . "KARAKTERISASI SIFAT FUNGSIONAL ISOLAT\r\nPROTEIN IKAN PEPETEK (Leiognathus sp.) DENGAN\r\nPERLAKUAN pH BERBEDA (Text)"^^ . . . "KARAKTERISASI SIFAT FUNGSIONAL ISOLAT\r\nPROTEIN IKAN PEPETEK (Leiognathus sp.) DENGAN\r\nPERLAKUAN pH BERBEDA (Text)"^^ . . . "KARAKTERISASI SIFAT FUNGSIONAL ISOLAT\r\nPROTEIN IKAN PEPETEK (Leiognathus sp.) DENGAN\r\nPERLAKUAN pH BERBEDA (Text)"^^ . . . "KARAKTERISASI SIFAT FUNGSIONAL ISOLAT\r\nPROTEIN IKAN PEPETEK (Leiognathus sp.) DENGAN\r\nPERLAKUAN pH BERBEDA (Text)"^^ . . . "KARAKTERISASI SIFAT FUNGSIONAL ISOLAT\r\nPROTEIN IKAN PEPETEK (Leiognathus sp.) DENGAN\r\nPERLAKUAN pH BERBEDA (Text)"^^ . . . "KARAKTERISASI SIFAT FUNGSIONAL ISOLAT\r\nPROTEIN IKAN PEPETEK (Leiognathus sp.) DENGAN\r\nPERLAKUAN pH BERBEDA (Other)"^^ . . . . . . "KARAKTERISASI SIFAT FUNGSIONAL ISOLAT\r\nPROTEIN IKAN PEPETEK (Leiognathus sp.) DENGAN\r\nPERLAKUAN pH BERBEDA (Other)"^^ . . . . . . "KARAKTERISASI SIFAT FUNGSIONAL ISOLAT\r\nPROTEIN IKAN PEPETEK (Leiognathus sp.) DENGAN\r\nPERLAKUAN pH BERBEDA (Other)"^^ . . . . . . "KARAKTERISASI SIFAT FUNGSIONAL ISOLAT\r\nPROTEIN IKAN PEPETEK (Leiognathus sp.) DENGAN\r\nPERLAKUAN pH BERBEDA (Other)"^^ . . . . . . "KARAKTERISASI SIFAT FUNGSIONAL ISOLAT\r\nPROTEIN IKAN PEPETEK (Leiognathus sp.) DENGAN\r\nPERLAKUAN pH BERBEDA (Other)"^^ . . . . . . "KARAKTERISASI SIFAT FUNGSIONAL ISOLAT\r\nPROTEIN IKAN PEPETEK (Leiognathus sp.) DENGAN\r\nPERLAKUAN pH BERBEDA (Other)"^^ . . . . . . "KARAKTERISASI SIFAT FUNGSIONAL ISOLAT\r\nPROTEIN IKAN PEPETEK (Leiognathus sp.) DENGAN\r\nPERLAKUAN pH BERBEDA (Other)"^^ . . . . . . "KARAKTERISASI SIFAT FUNGSIONAL ISOLAT\r\nPROTEIN IKAN PEPETEK (Leiognathus sp.) DENGAN\r\nPERLAKUAN pH BERBEDA (Other)"^^ . . . . . "HTML Summary of #48367 \n\nKARAKTERISASI SIFAT FUNGSIONAL ISOLAT \nPROTEIN IKAN PEPETEK (Leiognathus sp.) DENGAN \nPERLAKUAN pH BERBEDA\n\n" . "text/html" . . . "SH Aquaculture. Fisheries. Angling"@en . .