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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 ...
PERANAN INHIBITOR KATEPSIN DARI IKAN PATIN (Pangasius hypophthalmus) UNTUK MENGHAMBAT KEMUNDURAN MUTU IKAN BANDENG (Chanos chanos Forskal)
(Masyarakat Pengolahan Hasil Perikanan lndonesia (MPHPI), 2011)
The process of deterioration of fresh fish quality begins with an enzimatis damage, one of them is katepsin. To prevent deterioration of fish, an inhibitor can be obtained naturally from the body of fish. The purpose of ...