�Pembuatan Isolat Protein Ikan (IsPI) dari ikan Tongkol dengan Metode Pergantian pH Perlakuan Alkali�
The aim of this research is to know effect of pH Shift process of Fish Protein Isolate (FPI) Tongkol functional characteristic. FPI Tongkol compared with Surimi which maded from conventional methods, to understand effect of this treatment. The research used pH 10.5, 11 and 11.5 treatment (Alkal...
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[Yogyakarta] : Universitas Gadjah Mada
2013
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id-ugm-repo.1201872016-03-04T08:27:33Z https://repository.ugm.ac.id/120187/ �Pembuatan Isolat Protein Ikan (IsPI) dari ikan Tongkol dengan Metode Pergantian pH Perlakuan Alkali� , BAGUS KELANA , Prof. Ir. Ustadi, M.P ETD The aim of this research is to know effect of pH Shift process of Fish Protein Isolate (FPI) Tongkol functional characteristic. FPI Tongkol compared with Surimi which maded from conventional methods, to understand effect of this treatment. The research used pH 10.5, 11 and 11.5 treatment (Alkaline process) on the protein dissolved process. The results are FPI Tongkol have significant different (P<0.05) of treatment concerning Conventional Surimi. pH 11 treatment have Yield score, Moisture content, Lipid content, Protein content, Salt-soluble Protein content and Water holding capacity are 72.66%, 76.24%, 1.66%, 70.33%, 66.86%, 83.90%, respectively. [Yogyakarta] : Universitas Gadjah Mada 2013 Thesis NonPeerReviewed , BAGUS KELANA and , Prof. Ir. Ustadi, M.P (2013) �Pembuatan Isolat Protein Ikan (IsPI) dari ikan Tongkol dengan Metode Pergantian pH Perlakuan Alkali�. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=60207 |
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ETD , BAGUS KELANA , Prof. Ir. Ustadi, M.P �Pembuatan Isolat Protein Ikan (IsPI) dari ikan Tongkol dengan Metode Pergantian pH Perlakuan Alkali� |
| description |
The aim of this research is to know effect of pH Shift process of Fish Protein Isolate (FPI)
Tongkol functional characteristic. FPI Tongkol compared with Surimi which maded from conventional
methods, to understand effect of this treatment. The research used pH 10.5, 11 and 11.5 treatment
(Alkaline process) on the protein dissolved process. The results are FPI Tongkol have significant different
(P<0.05) of treatment concerning Conventional Surimi. pH 11 treatment have Yield score, Moisture
content, Lipid content, Protein content, Salt-soluble Protein content and Water holding capacity are
72.66%, 76.24%, 1.66%, 70.33%, 66.86%, 83.90%, respectively. |
| format |
Theses and Dissertations NonPeerReviewed |
| author |
, BAGUS KELANA , Prof. Ir. Ustadi, M.P |
| author_facet |
, BAGUS KELANA , Prof. Ir. Ustadi, M.P |
| author_sort |
, BAGUS KELANA |
| title |
�Pembuatan Isolat Protein Ikan (IsPI)
dari ikan Tongkol dengan Metode Pergantian pH
Perlakuan Alkali� |
| title_short |
�Pembuatan Isolat Protein Ikan (IsPI)
dari ikan Tongkol dengan Metode Pergantian pH
Perlakuan Alkali� |
| title_full |
�Pembuatan Isolat Protein Ikan (IsPI)
dari ikan Tongkol dengan Metode Pergantian pH
Perlakuan Alkali� |
| title_fullStr |
�Pembuatan Isolat Protein Ikan (IsPI)
dari ikan Tongkol dengan Metode Pergantian pH
Perlakuan Alkali� |
| title_full_unstemmed |
�Pembuatan Isolat Protein Ikan (IsPI)
dari ikan Tongkol dengan Metode Pergantian pH
Perlakuan Alkali� |
| title_sort |
�pembuatan isolat protein ikan (ispi)
dari ikan tongkol dengan metode pergantian ph
perlakuan alkali� |
| publisher |
[Yogyakarta] : Universitas Gadjah Mada |
| publishDate |
2013 |
| url |
https://repository.ugm.ac.id/120187/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=60207 |
| _version_ |
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