dc.contributor.author | Sugijanto, Victoria Valentina | |
dc.contributor.author | Manullang, Monang | |
dc.date.accessioned | 2011-03-14T07:42:47Z | |
dc.date.available | 2011-03-14T07:42:47Z | |
dc.date.issued | 2001 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/42625 | |
dc.description.abstract | One of protein resources which is not used maximally in Indonesia is wheat pollard. Wheat pollard is a by-product from wheat millings that contains (protein) higher than wheat "our (17.68% compared to 12-13"~). Protein concentrate was extracted by alkali and hydrolysed enzymliicciy .. Alkali method at pH 10 yielded protein value 62.75% and "our yield 17.17%. On the other hand enzymatic hydrolysis method at minute-75 yielded protein value 68.38% and "our yield 48.17%. Amino acid increased affer it was made into protein concentrate, for example lysin at the beginning was 8.00 g'100 g sample become 13.00 g'100 g sample (by alkali method) and 19.11 g 1100 g sample (by enzymatic hydrolysis method). The highest physicochemical properlies derived from enzymliic hydrolysis method were solubility protein (NSI : 95.73",1" POI: 75.21%), water adsorption 57.79%, fat adsorption 80.67%, foam capacity 47.74%, foam stability 84.61%, emulsificliion capacity 73.59% and strong gelation at 10%. The total result show that enzymatic hydrolysis method is better than extracted alkali method in protein value, yield, amino acid value, and physicochemical properlies. | en |
dc.publisher | IPB (Bogor Agricultural University) | |
dc.relation.ispartofseries | Vol.XII;No.1 | |
dc.title | The Production of Wheat Pollard Protein Concentrate, a Wheat Milling Byproduct Utilization | en |
dc.title.alternative | Jurnal teknologi dan industri pangan Vol.XII No.1 Th. 2001 | en |