The Effect of Maltodextrin Concentration on the Characteristics of Snappers' (Lutjanus sp.) Peptone

R. Ningsih, Sudarno, Agustono

Research output: Contribution to journalConference articlepeer-review

2 Citations (Scopus)

Abstract

Indonesia has diverse fishery resources; there are many commodities that need to be developed and processed into products with high selling value, such as snappers (Lutjanus sp.) hydrolyzed into peptone products. Peptone is easily bound to water when exposed to air, so that it affects the storage period of the peptone. This study aims to determine the effect of adding maltodextrin as a coating agent in the manufacture of peptone powder. This study used three different concentrations with three replications (triplo). The results showed that there was an effect on the peptone content of powder with different concentration; the greater the maltodextrin concentration used, the less total nitrogen produced. Based on this research, it is suggested to do further research on the use ofpure enzyme at the time of hydrolysis and testing of amino acid type, white degrees, and degree of hydrolysis.

Original languageEnglish
Article number012127
JournalIOP Conference Series: Earth and Environmental Science
Volume236
Issue number1
DOIs
Publication statusPublished - 1 Mar 2019
Event1st International Conference on Fisheries and Marine Science, InCoFiMS 2018 - East Java, Indonesia
Duration: 6 Oct 2018 → …

Keywords

  • Hydrolysis of protein
  • Lutjanus sp.
  • Maltodextrin
  • Peptone

Fingerprint

Dive into the research topics of 'The Effect of Maltodextrin Concentration on the Characteristics of Snappers' (Lutjanus sp.) Peptone'. Together they form a unique fingerprint.

Cite this