PENGARUH WAKTU PERENDAMAN DENGAN ENZIM PAPAIN TERHADAP KARAKTERISTIK FISIK DAN KIMIA DAGING KEONG MAS (Pomacea canaliculata)

UTAMI, LUSI TRI and Supriadi, Agus (2022) PENGARUH WAKTU PERENDAMAN DENGAN ENZIM PAPAIN TERHADAP KARAKTERISTIK FISIK DAN KIMIA DAGING KEONG MAS (Pomacea canaliculata). Undergraduate thesis, Sriwijaya University.

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Abstract

LUSI TRI UTAMI, Pengaruh Waktu Perendaman Dengan Enzim Papain Terhadap Karakteristik Fisik Dan Kimia Daging Keong mas (Dibimbing oleh AGUS SUPRIADI). Penelitian ini bertujuan untuk mengetahui waktu optimum perendaman daging keong mas di dalam enzim papain untuk mendapatkan karakteristik fisik dan kimia terbaik. Penelitian ini menggunakan 3 perlakuan pengamatan perendaman daging keong mas di dalam enzim papain yaitu A (2 jam), B (4 jam), dan C (6 jam). Parameter yang diamati meliputi analisis profil protein, tekstur (kekerasan dan daya iris), dan permukaan daging keong mas. Hasil penelitian ini menunjukkan nilai profil protein dengan berat molekul A (10-276 kDa), B (10-276 kDa), dan C (9-270 kDa); nilai tekstur A (140 gf), B (121,2 gf) dan C (107,8 gf), dan nilai permukaan A (55 mm2), B (34 mm2) dan C (24 mm2). Perendaman 6 jam merupakan perlakuan terbaik karena menghasilkan fraksi protein dengan berat molekul paling sederhana akibat adanya aktivitas enzim papain yang mampu memecah fraksi peptida sehingga dapat menurunkan kekerasan dan nilai permukaan daging keong mas. Kata kunci : Waktu perendaman, daging keong mas, enzim papain, papaya

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Waktu perendaman, daging keong mas, enzim papain, papaya
Subjects: S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions: 05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User: Lusi Tri Utami
Date Deposited: 20 Jan 2023 14:44
Last Modified: 20 Jan 2023 14:44
URI: http://repository.unsri.ac.id/id/eprint/87039

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