Fajriyah, Amalia Rosida (2022) KARAKTERISTIK PENYEDAP RASA ALAMI DARI DAUN MURBEI DAN KEPALA UDANG DENGAN HIDROLISIS ENZIMATIS MENGGUNAKAN PAPAIN DAN CALOTROPIN. Undergraduate thesis, upn jatim.
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Abstract
Research has been carried out on making flavorings from protein hydrolyzate of mulberry leaves and shrimp heads using endopeptidase and exopeptidase derived from papaya fruit sap (papain) and biduri plant sap (calotropin). The purpose of this study was to determine the effect of the concentration of a mixture of papain and calotropin enzymes, as well as the duration of hydrolysis on the characteristics of flavoring. The design of this study used a completely randomized design (CRD) consisting of two factors, enzyme concentration (1; 2 and 3%) and hydrolysis time (1; 2 and 3 hours). The data obtained were analyzed using analysis of variance, if there were significant differences, further tests were carried out using DMRT. The best treatment in this study was the enzyme concentration of 3% and the hydrolysis time of 1 hour, producing a flavor enhancer with a characteristic hydrolysis degree 76.58%, dissolved protein content 43.40%, water solubility index 0.087 gr/ml, oil absorption 1.20 ml/gr, water content 7.08% and flavoring yield 13.70% and organoleptic test results for taste 3.35 (slightly like), aroma 3.55 (slightly like), color 3.40 (slightly like) and overall 3.60 (somewhat like), and glutamic acid 783.07 mg/100g. Keywords: Calotropin; flavoring; mulberry leaves; papain; shrimp heads
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Amalia Rosida Fajriyah | ||||||||
| Date Deposited: | 20 Apr 2022 05:06 | ||||||||
| Last Modified: | 20 Apr 2022 05:06 | ||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/5842 |
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