PENENTUAN KONDISI OPTIMUM HIDROLISAT PROTEIN DARI LIMBAH IKAN EKOR KUNING (Caesio cuning) BERDASARKAN KARAKTERISTIK ORGANOLEPTIK
Abstract
Hidrolisat protein ikan merupakan produk yang dihasilkan dari penguraian protein ikan menjadi senyawa-senyawa berantai pendek karena adanya proses hidrolisis baik oleh enzim, asam maupun basa. Tujuan penelitian ini adalah melakukan optimasi produksi hidrolisat protein dari limbah ikan ekor kuning secara enzimatis dan melakukan uji organoleptik. Produksi hidrolisat protein dari limbah ikan ekor kuning dilakukan dengan hidrolisis secara enzimatis menggunakan enzim papain kasar merek ‘PAYA’ dengan variasi konsentrasi 0, 5, 10 dan 15% dan waktu inkubasi 3, 4, 5 dan 6 hari. Produk hidrolisat protein ikan terbaik dari pengujian organoleptik diperoleh pada konsentrasi enzim 5% dan waktu inkubasi 5 hari.
Kata kunci: hidrolisat, Caesio cuning, enzim papain, organoleptik
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