التفاصيل البيبلوغرافية
| العنوان: |
Optimization of sardine fish hydrolysate using a combination of steam blasting process and enzyme hydrolysis. |
| المؤلفون: |
Giarni, Reni1 (AUTHOR) reni003@brin.go.id, Laily, Noer2 (AUTHOR), Wijayanti, Sri Peni3 (AUTHOR), Rachman, Dicki1 (AUTHOR), Muhamaludin1 (AUTHOR), Astin, Eko Pratama1 (AUTHOR), Widodo, Wahju Eko1 (AUTHOR), Nafsiah, Sari1 (AUTHOR) |
| المصدر: |
AIP Conference Proceedings. 2024, Vol. 2957 Issue 1, p1-9. 9p. |
| مصطلحات موضوعية: |
*SARDINES, *PROTEIN hydrolysates, *BLASTING, *ENZYMES, *FISHERY processing |
| مستخلص: |
The abundance of sardines and the high protein content of this fish is a great opportunity to be processed into fish protein hydrolysate. The purpose of this study was to optimize hydrolysate of sardines. Fish hydrolysates was prepared using steam blasting method, at a pressure of 2 bar with time variation 10, 15 and 20 minutes. Hydrolysis was continued enzymatically using bromelain enzyme for 2 hours at 60°C. Chemical and physical characterization was carried out to determine protein digestibility, dissolved protein, protein molecular weight, proximate value, color, and odor of fish protein hydrolysate. The results showed that the time of steam blasting had no significant (p>0.05) effect on protein digestibility, significant effect (p<0.05) on dissolved protein, and significant effect (p<0.05) on proximate analysis of sardine hydrolyzate in general. Under these process conditions, the molecular weight of the sardine fish hydrolysate is about 10 kD. The odor smells fishy, and the color was brownish-yellow. [ABSTRACT FROM AUTHOR] |
| قاعدة البيانات: |
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