Physicochemical properties at joruk oci fish (Rastrelliger kanagurta) and antioxidant activity joruk hydrolysate.
Penulis/Author
Prof. Dr. Ir. Sri Anggrahini, M.S. (1); Dr. Widiastuti Setyaningsih, S.T.P., M.Sc. (2); Dr. Andriati Ningrum, S.T.P., M.Agr. (3); Anto. (4); Nurul Meutia Agustiari (5)
Tanggal/Date
20 2019
Kata Kunci/Keyword
Abstrak/Abstract
Joruk is a traditional fishery product made by spontaneous fermentation process using
lactic acid bacteria by salting method, followed by fermentation process. Hydrolysis of
proteins with the pepsin and a combination of pepsin and trypsin enzymes by in vitro can
produce bioactive peptides. The aims of this study were to investigate the change of
soluble protein and lactic acid content in oci fish joruk (Rastrelliger kanagurta) and to
determine the influence of the enzyme hydrolysis on the antioxidant activity of joruk. The
raw material used in this highest study was the oci fish obtained from Gorontalo,
Indonesia. The produced joruk was added with the concentration of palm sugar 10%, 20%
and 30% then fermented for 8 days, 10 days and 12 days. Protein hydrolysis using the
pepsin enzyme and a combination of pepsin and trypsin enzyme. The results showed that
the addition of palm sugar and fermentation time can reduce soluble protein and increase
the lactic acid content. The highest antioxidant activity was found in joruk hydrolysate
that hydrolyzed by pepsin enzyme with the addition of 30% palm sugar and 12 days
fermentation, with a value of 5.28%
Rumpun Ilmu
Teknologi Pangan dan Gizi
Bahasa Asli/Original Language
English
Level
Internasional
Status
Dokumen Karya
No
Judul
Tipe Dokumen
Aksi
1
BUKTI KORESPONDENSI DARI DIKTI-1 PhysicochemicalOci290323.pdf
[PAK] Bukti Korespondensi Penulis
2
Joruk.pdf
[PAK] Full Dokumen
3
Physicochemical properties of oci fish joruk (Rastrelliger kanagurta) and the antioxidant activity of joruk hydrolysate.pdf
