Optimasi pembuatan hidrolisat protein dari daging cucut (carcharinus sp.) menggunakan viscera dan tripsin=Optimation of the Process for Making Protein Hydrolysates from Shark (Carcharinus sp.) Flesh Using Fish Viscera...

• Main Author: Perpustakaan UGM, i-lib
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2005
• Subjects: Jurnal i-lib UGM
• Online Access: https://repository.ugm.ac.id/20637/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=3490
• Institution: Universitas Gadjah Mada

The objective of this research was to examine the optimum condition of enzymatic hydrolysis of shark protein by visceratic enzyme and trypsin. Processing condition for hydrolysis of shark flesh were hydrolysis protein of raw flesh using viscera (HRV), hydrolysis protein of press cake using viscera (...