HIDROLISIS ENZIMATIS DARI PROTEASE BIDURI PADA SUBSTRAT AYAM KAMPUNG SEBAGAI FLAVOR ENHANCER ALAMI
| Main Authors: | Witono, Yuli, Windrati, Wiwik Siti |
|---|---|
| Format: | Proceeding |
| Bahasa: | ind |
| Terbitan: |
, 2016
|
| Subjects: | |
| Online Access: |
http://repository.unej.ac.id/handle/123456789/76957 |
| ctrlnum |
123456789-76957 |
|---|---|
| fullrecord |
<?xml version="1.0"?>
<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><title>HIDROLISIS ENZIMATIS DARI PROTEASE BIDURI PADA SUBSTRAT AYAM KAMPUNG SEBAGAI FLAVOR ENHANCER ALAMI</title><creator>Witono, Yuli</creator><creator>Windrati, Wiwik Siti</creator><subject>hydrolysate</subject><subject>local chicken</subject><subject>biduri protease</subject><description>Enzymatic hydrolysis of “biduri” protease for local chicken substrate as
reference to produce flavor enhancer was studied. The research was carried out on the
variation of biduri protease concentration (0.05; 0.10 and 0.15%) and hydrolysis length
(60, 90 and 120 minutes) with analysis on the main properties of local chicken
hydrolysate. The research result showed that the concentration and hydrolysis length
influenced the color, soluble protein and „Maillard‟ product of local chicken
hydrolysate. The presence of HVP (Hydrolysate Vegetable Protein) increased the
soluble protein and Maillard product of local chicken hydrolysate. The addition of
glukosa influenced the Maillard product, but did not impact the soluble protein. The
existence of caramel sugar promoted the Maillard product of local chicken hydrolysate.</description><date>2016-09-05T06:42:18Z</date><date>2016-09-05T06:42:18Z</date><date>2016-09-05</date><type>Journal:Proceeding</type><identifier>978-602-9030-49-5</identifier><identifier>http://repository.unej.ac.id/handle/123456789/76957</identifier><language>ind</language><recordID>123456789-76957</recordID></dc>
|
| language |
ind |
| format |
Journal:Proceeding Journal |
| author |
Witono, Yuli Windrati, Wiwik Siti |
| title |
HIDROLISIS ENZIMATIS DARI PROTEASE BIDURI PADA SUBSTRAT AYAM KAMPUNG SEBAGAI FLAVOR ENHANCER ALAMI |
| publishDate |
2016 |
| isbn |
9786029030495 |
| topic |
hydrolysate local chicken biduri protease |
| url |
http://repository.unej.ac.id/handle/123456789/76957 |
| contents |
Enzymatic hydrolysis of “biduri” protease for local chicken substrate as
reference to produce flavor enhancer was studied. The research was carried out on the
variation of biduri protease concentration (0.05; 0.10 and 0.15%) and hydrolysis length
(60, 90 and 120 minutes) with analysis on the main properties of local chicken
hydrolysate. The research result showed that the concentration and hydrolysis length
influenced the color, soluble protein and „Maillard‟ product of local chicken
hydrolysate. The presence of HVP (Hydrolysate Vegetable Protein) increased the
soluble protein and Maillard product of local chicken hydrolysate. The addition of
glukosa influenced the Maillard product, but did not impact the soluble protein. The
existence of caramel sugar promoted the Maillard product of local chicken hydrolysate. |
| id |
IOS3316.123456789-76957 |
| institution |
Universitas Jember |
| institution_id |
63 |
| institution_type |
library:university library |
| library |
Perpustakaan Universitas Jember |
| library_id |
516 |
| collection |
Tesis S1 Universitas Jember |
| repository_id |
3316 |
| subject_area |
Arsitektur Astronomi Biografi |
| city |
JEMBER |
| province |
JAWA TIMUR |
| repoId |
IOS3316 |
| first_indexed |
2017-01-20T15:16:49Z |
| last_indexed |
2017-01-20T15:16:49Z |
| recordtype |
dc |
| _version_ |
1675301832441724928 |
| score |
17.610611 |