PRODUKSI HIDROLISAT DAGING IKAN DENGAN PAPAIN

• Main Author: Ciptadi
• Format: Theses
• Language: Indonesia
• Subjects: Kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/1104
• Institution: Institut Teknologi Bandung

Papain is the popular name of the sap which was tapped from unripe papaya that has ability to hydrolize proteins into peptides. In this research, hydrolyzed fish meat will be produced by using papain enzime, with following stage : Isolation of papaya sap, amobilization and fermentation. In order to get a special aroma and taste, the fermentation technique was applied with using microorganism. The result of the research found that the optimum condition of the pH was pH 7,0 and the temperature 65°C, while the optimum condition for amobile enzime was of pH 7,0 and 65°C. The time period of that fermentation was relatively short as compared with the traditional fermentation of fish sauce. The organoleptic test of the fermented hydrolysate product indicates that it was more acceptable aroma and taste as compared to fish sauce used as standard.