Khasanah, Fatmala Nida'ul (2022) Kajian Jenis dan Konsentrasi Enzim Protease Kasar Terhadap Pembuatan Kecap Keong Mas (Pomacea canaliculata) Secara Enzimatis. Undergraduate thesis, UPN Veteran Jawa Timur.
|
Text (cover)
17033010011.-cover.pdf Download (1MB) | Preview |
|
|
Text (BAB 1)
17033010011.-bab1.pdf Download (196kB) | Preview |
|
![[img]](http://repository.upnjatim.ac.id/style/images/fileicons/text.png) |
Text (BAB 2)
17033010011.-bab2.pdf Restricted to Registered users only until 12 January 2025. Download (693kB) |
|
|
Text (BAB 3)
17033010011.-bab3.pdf Restricted to Registered users only until 12 January 2025. Download (480kB) |
|
|
Text (BAB 4)
17033010011.-bab4.pdf Restricted to Registered users only until 12 January 2025. Download (838kB) |
|
|
Text (BAB 5)
17033010011.-bab5.pdf Download (186kB) | Preview |
|
|
Text (Daftar Pustaka)
17033010011.-daftarpustaka.pdf Download (422kB) | Preview |
|
|
Text (Lampiran)
17033010011.-lampiran.pdf Restricted to Registered users only until 12 January 2025. Download (2MB) |
Abstract
Golden apple snail (Pomacea canaliculata) is a mollusca group known as a pest that is quite disturbing for the growth of rice plants. Judging from the protein content with a high glutamic acid value of golden apple snail can be considered as a product to enhance the taste of food, one of which is soy sauce. The process of making soy sauce can use a protein hydrolysis technique with the help of protease enzymes, namely bromelain enzymes (endopeptidase) and biduri enzymes (exopeptidase). This study aims to determine the effect of the type and concentration of protease enzymes on the physical and chemical properties of golden apple snail sauce. This study uses a factorial experimental design with two factors, where factor I is the type of protease enzyme used consisting of three types (bromelain enzyme, biduri enzyme, and a combination (bromelain: biduri) and factor II is the total concentration of the enzyme consisting of three levels. (8%, 10%, 12%), The best treatment was sauce with a combination of bromelain and biduri enzymes at a concentration of 12%, with characteristics of degree of hydrolysis 51.10%, water content 64.87%, dissolved protein content 10.26 mg/ml, pH 5.37, total soluble solids 70.3°brix, viscosity 3293.20cP, 31.05% yield and and organoleptic test results for taste 4.76 (likes), aroma 4.76 (likes), color 5.85 (really like), and thickness 5.76 (really like).
| Item Type: | Thesis (Undergraduate) | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||||||||
| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | FATMALA NIDA'UL KHASANAH | ||||||||||||
| Date Deposited: | 13 Jan 2023 06:51 | ||||||||||||
| Last Modified: | 13 Jan 2023 06:51 | ||||||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/10877 |
Actions (login required)
 |
View Item |