KARAKTER TEPUNG HIDROLISAT PROTEIN IKAN GALAMA (Pterotolithus) HASIL HIDROLISIS ENZIMATIS MENGGUNAKAN ACID PROTEASE POWDER (SQZYME PSP-F)
Abstract
Tujuan utama penelitian ini adalah mengetahui hubungan linieritas antara Produk Maillard dengan Kadar Protein Terlarut, Warna dan Derajad Ketengikan serta karakter tepung hidrolisat protein Ikan Galama (Pterotolithus) hasil hidrolisis enzimatis acid protease powder (SQzyme PSP-F). Penelitian dirancang dalam Rancangan Acak Kelompok (RAK) dengan 2 (dua) faktor, Acid Protease Powder sebagai faktor pertama dengan 3 (tiga) level masing-masing sebesar 15.000 unit, 30.000 unit dan 45.000 unit, dan Lama Hidrolisis sebagai faktor kedua dengan 3 (tiga) level masing-masing 60 menit, 90 menit dan 120 menit, diulang 3 (tiga) kali ulangan. Konsentrasi Acid Protease Powder dan Lama Hidrolisis berpengaruh tidak nyata terhadap parameter Rendemen Tepung , terdapat hubungan asosiasi linier antara Produk Maillard dengan Kadar Protein Terlarut, Warna (L, a dan b) dan Tingkat Ketengikan yang dirumuskan dalam persamaan Y = -2.838 + 0.073 X1 + 0.872 X2 – 1.326 X3 + 0.111 X4 + 0.593 X5 – 0.247 X6 dimana ( Y = Produk Maillard, X1 = Rendemen tepung, X2 = Derajad Ketengikan, X3 = Kadar Protein terlarut, X4 = Warna L, X5 = Warna a* dan X6 = Warna b*)
Kata Kunci: Asosiasi Linier, Tepung Hidrolisat Protein, Ikan Galama (Pterotolithus) , Acid Protease Powder, dan Produk Maillard
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References
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