TY - JOUR
T1 - The Effect of Maltodextrin Concentration on the Characteristics of Snappers' (Lutjanus sp.) Peptone
AU - Ningsih, R.
AU - Sudarno,
AU - Agustono,
N1 - Publisher Copyright:
© Published under licence by IOP Publishing Ltd.
PY - 2019/3/1
Y1 - 2019/3/1
N2 - 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.
AB - 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.
KW - Hydrolysis of protein
KW - Lutjanus sp.
KW - Maltodextrin
KW - Peptone
UR - http://www.scopus.com/inward/record.url?scp=85063384028&partnerID=8YFLogxK
U2 - 10.1088/1755-1315/236/1/012127
DO - 10.1088/1755-1315/236/1/012127
M3 - Conference article
AN - SCOPUS:85063384028
SN - 1755-1307
VL - 236
JO - IOP Conference Series: Earth and Environmental Science
JF - IOP Conference Series: Earth and Environmental Science
IS - 1
M1 - 012127
T2 - 1st International Conference on Fisheries and Marine Science, InCoFiMS 2018
Y2 - 6 October 2018
ER -