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Title: | PEMBUATAN PEPTON SECARA ENZIMATIS MENGGUNAKAN BAHAN BAKU JEROAN IKAN TONGKOL |
Authors: | Nurhayati, Tati Desniar Suhandana, Made |
Issue Date: | 2013 |
Publisher: | Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI) |
Series/Report no.: | Volume 16 Nomor 1; |
Abstract: | Th e protein content of little tuna viscera as well as tuna meat has great potential to be used as peptone. Th e aims of this research were to produce peptone from little tuna viscera using papain enzyme and then test it for bacterial growth. Th e optimal concentration of papain used to hydrolyze little tuna viscera protein was 0.26% for 3 hours. Little tuna viscera peptone produced had water content 7.66%; ash 2.34%; protein 50.18%; and fat 0.47% with the highest and lowest amino acid were glutamic acid (6.38%) and cysteine (0.68%), respectively. Th e peptone had solubility of 98.20%; total nitrogen of 8.03%; free α-amino nitrogen1.12%; ratio of free amino acid and nitrogen total 13.93%; salt content of 0.79%; range of yield was 3.92 to 5.54% and pH of 6.02. Furthermore, little tuna viscera peptone could be used on luria broth (LB) for medium of Escherichia coli and Staphylococcus aureus growth. Specifi c maximum growth rate of E. coli on medium using little tuna viscera peptone was higher than commercial peptone, whereas the specifi c maximum growth rate of S. aureus on medium commercial peptone was lower than the little tuna viscera peptone. |
URI: | http://repository.ipb.ac.id/handle/123456789/77174 |
ISSN: | 0854-9230 |
Appears in Collections: | Jurnal Pengolahan Hasil Perikanan Indonesia |
Files in This Item:
File | Size | Format | |
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JPHPI_2013_Vol.16No.1_1-11.pdf | 208.33 kB | Adobe PDF | View/Open |
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