Yumni, Dalilah Edenya Zata (2025) Karakteristik Hidrolisat Protein Ikan Teri Jengki (Stolephorus indicus) dan Aplikasinya sebagai Sumber Protein pada Nasi Instan. Undergraduate thesis, UPN "Veteran" Jawa Timur.
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Abstract
Jengki anchovy protein hydrolysate is the result of enzymatic hydrolysis of anchovy protein, producing peptides and free amino acids that are easily absorbed by the body and have the potential to be used as a source of additional nutrients. The soluble protein content of jengki anchovies, which is 4.35 mg/mL, indicates that most of the protein in this fish tissue is in an easily soluble form. This solubility is an important indicator in determining the efficiency of the enzymatic hydrolysis process, as soluble proteins are more easily accessible to enzymes. Therefore, anchovy is used as the raw material for producing protein hydrolysate. This study focuses on the utilization of anchovy protein hydrolysate as a protein source in instant rice to increase the protein content in rice. This study aims to optimize the chemical characteristics of anchovy protein hydrolysate. The study used a completely randomized design (CRD) with two factors: bromelain enzyme concentration (6%, 7%, 8%) and hydrolysis time (4 hours, 5 hours, 6 hours), analyzed using a 5% ANOVA. The results showed that the protein hydrolysate of Jengki anchovy had a hydrolysis degree of 67.92%, yield of 27.85%, moisture content of 82.91%, ash content of 2.46%, soluble protein content of 8.12 mg/mL, fat content of 3.27%, and dominant amino acid content including glutamic acid, aspartic acid, and leucine in the amino acid profile. The molecular weight of the peptides ranged from 30–55 kDa, and the antioxidant activity was 47.91%. The results of instant rice products with the addition of Teri Jengki fish protein hydrolysate as a protein source showed a moisture content of 12.41%, ash content of 1.29%, protein content of 13.20%, fat content of 0.53%, and carbohydrate content of 72.58%. Keywords: protein hydrolysate, Teri Jengki fish, instant rice.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Dalilah Edenya Zata Yumni | ||||||||
| Date Deposited: | 17 Jun 2025 08:23 | ||||||||
| Last Modified: | 02 Jul 2025 02:27 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/38104 |
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