Pembentukan fraksi-fraksi protein selama fermentasi peda =The Format of protein fractions during fermentation of "Peda"

Pembentukan fraksi-fraksi protein selama fermentasi peda =The Format of protein fractions during fermentation of "Peda"

ABSTRAK Study of effect of salt fermentaryion on protein degradation "kembung" fish (Rastrelliger neglectus) had been conducted. Guted and unguted"kembung" fish were fermented with salt-fish ratio 1:2, 1:3, and 1:4 for 7 days. Data of moisture, salt contents and protein total wer...

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Main Author: Perpustakaan UGM, i-lib
Format: Article NonPeerReviewed
Published: [Yogyakarta] : Universitas Gadjah Mada 2000
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Jurnal i-lib UGM
Online Access:https://repository.ugm.ac.id/17271/
http://i-lib.ugm.ac.id/jurnal/download.php?dataId=22
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spelling id-ugm-repo.172712014-06-18T00:34:15Z https://repository.ugm.ac.id/17271/ Pembentukan fraksi-fraksi protein selama fermentasi peda =The Format of protein fractions during fermentation of "Peda" Perpustakaan UGM, i-lib Jurnal i-lib UGM ABSTRAK Study of effect of salt fermentaryion on protein degradation "kembung" fish (Rastrelliger neglectus) had been conducted. Guted and unguted"kembung" fish were fermented with salt-fish ratio 1:2, 1:3, and 1:4 for 7 days. Data of moisture, salt contents and protein total were collected periodically during fermentation. Protein degradation was evaluated by alteration of amino groups and formol value. Peptide profile were evaluated using SDS-PAGE. The result showed thst longer fermentation time affected the protein degradation showed by the increasing of amino groups and tended to level off if fermentation time reached to the day one. Molecular weights of the fractions were varied between 6.000 to 195.000 daltons as showed in the bands of SDS-PAGE. Quantitatively, fraction of 53.000 daltons molecular weight was the most found all samples. Key wors:Rastrelliger neglectus - protein fractions [Yogyakarta] : Universitas Gadjah Mada 2000 Article NonPeerReviewed Perpustakaan UGM, i-lib (2000) Pembentukan fraksi-fraksi protein selama fermentasi peda =The Format of protein fractions during fermentation of "Peda". Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=22
institution Universitas Gadjah Mada
building UGM Library
country Indonesia
collection Repository Civitas UGM
topic Jurnal i-lib UGM
spellingShingle Jurnal i-lib UGM
Perpustakaan UGM, i-lib
Pembentukan fraksi-fraksi protein selama fermentasi peda =The Format of protein fractions during fermentation of "Peda"
description ABSTRAK Study of effect of salt fermentaryion on protein degradation "kembung" fish (Rastrelliger neglectus) had been conducted. Guted and unguted"kembung" fish were fermented with salt-fish ratio 1:2, 1:3, and 1:4 for 7 days. Data of moisture, salt contents and protein total were collected periodically during fermentation. Protein degradation was evaluated by alteration of amino groups and formol value. Peptide profile were evaluated using SDS-PAGE. The result showed thst longer fermentation time affected the protein degradation showed by the increasing of amino groups and tended to level off if fermentation time reached to the day one. Molecular weights of the fractions were varied between 6.000 to 195.000 daltons as showed in the bands of SDS-PAGE. Quantitatively, fraction of 53.000 daltons molecular weight was the most found all samples. Key wors:Rastrelliger neglectus - protein fractions
format Article
NonPeerReviewed
author Perpustakaan UGM, i-lib
author_facet Perpustakaan UGM, i-lib
author_sort Perpustakaan UGM, i-lib
title Pembentukan fraksi-fraksi protein selama fermentasi peda =The Format of protein fractions during fermentation of "Peda"
title_short Pembentukan fraksi-fraksi protein selama fermentasi peda =The Format of protein fractions during fermentation of "Peda"
title_full Pembentukan fraksi-fraksi protein selama fermentasi peda =The Format of protein fractions during fermentation of "Peda"
title_fullStr Pembentukan fraksi-fraksi protein selama fermentasi peda =The Format of protein fractions during fermentation of "Peda"
title_full_unstemmed Pembentukan fraksi-fraksi protein selama fermentasi peda =The Format of protein fractions during fermentation of "Peda"
title_sort pembentukan fraksi-fraksi protein selama fermentasi peda =the format of protein fractions during fermentation of "peda"
publisher [Yogyakarta] : Universitas Gadjah Mada
publishDate 2000
url https://repository.ugm.ac.id/17271/
http://i-lib.ugm.ac.id/jurnal/download.php?dataId=22
_version_ 1681217046408331264

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