Physicochemical properties of oci fish joruk (Rastrelliger kanagurta) and the antioxidant activity of 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 A (5)
Tanggal/Date
2020
Kata Kunci/Keyword
Abstrak/Abstract
Joruk is a traditional fishery product made by pontaneous fermentation process using lactic acid bacteria by salting method, followed by fermentation process. Hydrolysis of proteins with the pepsin anda combination of pepsin andtrypsin enzymes by in vitro can produce bioactive peptides. The aims of this study were to investigate the change of soluble protein and lactic acid contentin oci fish joruk (Rastrelliger kanagurta) and to determinethe influence ofthe 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 enzymeand a combination of pepsin and trypsin enzyme. The results showed that the addition of palm sugar and fermentation time can reduce soluble protein andincrease thelactic acidcontent.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
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Physicochemical properties of oci fish joruk (Rastrelliger kanagurta) and the antioxidant activity of joruk hydrolysate (1).pdf
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Korespondensi Physicochemical properties of oci fish joruk.pdf
