Ekstraksi Flavour dari Tepung Ikan Layang (Decapterus sp.) Menggunakan Enzim Protease Biduri (Calotropis gigantea)

Abstract

The development of science and technology has resulted in many mononatrium glutamate (MSG) flavorings which can have side effects for human health. The development of natural flavors needs to be done to reduce side effects for human health. Betell plant sap can be used as a source of protease enzymes that have the potential as active agents in flavor production. Flavors can be obtained from animal protein such as flying fish. The purpose of this study was to determine the best treatment of the enzyme biduri in producing flavored flying fish. This study uses a factorial completely randomized design (RALF) method with concentrations of 1.5%, 2.0%, and 2.5% slurry proteases with a hydrolysis duration of 30, 60, and 90 minutes. The results obtained indicate that the best water content at a concentration of 1.5% hydrolysis time is 90 minutes (47,84%), dissolved protein in concentration 2.5% hydrolysis time 60 minutes (86,83%), total amino acids in concentration 1.5% hydrolysis time 90 minutes (3,11%), and organoleptic value in concentration 1.5%.

Characteristics of Flavor Enhancer Based on Moringa Leaves and Tempeh Using Protease Enzymes From Sap of Papaya and Crown Flower

“…The higher percentage of enzyme addition in the hydrolysis process can increase the soluble protein content in the product. Similar to the opinion of Tondais et al [11] that the higher addition of protease will increase the soluble protein content because enzymes can act as catalysts in denaturing proteins. The greater enzyme concentration can accelerate enzyme reactions in breaking peptide bond chains [2].…”

“…The hydrolysis process in making flavor enhancer can be influenced by enzymes, characteristics of substrate, and hydrolysis process conditions such as pH, temperature, and enzyme concentration used [10]. Tondais et al [11] obtained results with the best characteristics using the calotropin enzyme at the addition of 1.5% for 1 hour in flavor enhancer from mackerel scad. Meanwhile, in the hydrolyzed milkfish, the best characteristics were obtained when using 5% papain enzyme [12].…”

Karakterisasi Chitosan Dan Chitosan Polymer Medium Dari Cangkang Kepiting Batu

“…Cangkang kepiting hasil penelitian memiliki kadar air 4.17±0.08%. Kadar air merupakan suatu parameter yang sangat penting untuk menentukan mutu cangkang kepiting (Tondais et al 2020). Kadar air yang rendah dapat menekan atau mengurangi kerusakan cangkang kepiting, seperti terhindar dari adanya aktivitas mikroorganisme akibat kelembaban.…”

NILAI ORGANOLEPTIK BAKSO IKAN LAYANG (Decapterus russelli), IKAN KUNIRAN (Upeneus moluccensis) DAN IKAN NILA (Oreochromis niloticus)

“…Menurut Afrianto (2010) daging ikan merupakan salah satu sumber protein hewani yang sangat potensial untuk pemenuhan kebutuhan protein, karena mempunyai kandungan gizi yang tinggi dan asam amino esensial yang berguna bagi tubuh. Menurut Ferantika et al (2020) daging ikan kembung mengandung protein 9,94-12,46%; Hadinoto dan Kolanus (2017) daging ikan layang mengandung protein 26,31%; Tondais et al (2020) daging kuniran mengndung protein 18,71%; Palupi et al (2020) daging ikan nila mengandung 15,40%. Menurut Sitepu et al (2020) kandungan air yang cukup tinggi pada tubuh ikan menjadi media yang cocok untuk kehidupan bakteri pembusuk dan organisme lain, sehingga ikan sangat mudah mengalami proses pembusukan.…”