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PURIFIKASI PARSIAL DAN KARAKTERISASI ENZIM KATEPSIN DARI IKAN BANDENG (Chanos Chanos Forskall)
(2012)
Decomposition of protein in the enzymatic process will lead to changes in odor, texture, and appearance of fish. The enzymes that play a role in the enzymatic process is primarily proteolytic enzymes. Cathepsin enzyme is ...
PERUBAHAN PARAMETER KIMIA DAN MIKROBIOLOGI SERTA ISOLASI BAKTERI PENGHASIL ASAM SELAMA FERMENTASI BEKASAM IKAN MAS (Cyprinus carpio)
(Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI), 2012)
Bekasam is one of fermentated fi sh products which it taste acid and highly contain lactic acid bacteria (LAB). Bekasam processing generally is using raw material freshwater fi sh to addition of salt and carbohydrate ...
KARAKTERISASI PROTEASE DARI ISOLAT BAKTERI ASAL TUMBUHAN RAWA DARI INDRALAYA
(Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI), 2012)
Proteases constitute one of the most important groups of industrial enzymes, therefore screening of these proteases from bacteria is important. The aim of this study was to characterize proteases from plant swamp bacteria. ...