KARAKTERISASI SIFAT FUNGSIONAL KONSENTRAT PROTEIN IKAN SUNGLIR (Elagatis bipinnulatus)
| Main Authors: | Rieuwpassa, Frets Jonas, Karimela, Ely John, Lasaru, Devitha Cindy |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | ind |
| Terbitan: |
Fakultas Perikanan dan Ilmu Kelautan
, 2019
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| Subjects: | |
| Online Access: |
http://journal.ipb.ac.id/index.php/jtpk/article/view/25774 http://journal.ipb.ac.id/index.php/jtpk/article/view/25774/KARAKTERISASI%20SIFAT%20FUNGSIONAL%20KONSENTRAT%20PROTEIN%20IKAN%20SUNGLIR%20%28Elagatis%20bipinnulatus%29 |
Daftar Isi:
- Fish protein Concentrat (FPC) is a form of dry protein wich is extracted from fish meet using ethanol solvent. The aims of this research is to characterization of fish protein concentrate wich extraction using ethanol 90%. There are some steps that we established to achieve the aims such as (1) FPC exctraction using etanol 90% with ratio 1 : 3 during 3 hours, (2) to determine of characterization of FPC. All data are given descriptively. Result show the mean of FPC rendement between 20%. Characteristic base on FAO 1976 showed protein (85%), fat (3,28%), odor (2,11: strong fishy odor) and whiteness degree (53,54%) based on the information this product chategorized as type B. water contain analysis (6, 34%), asses (7,47%), functional properties: oil absorbant capacity (2,48 g/g) and water absorbant capacity (2,02 ml/g). This product contained 9 essential amino acids and 6 non essential amino acids.
- Konsentrat protein ikan (KPI) adalah bentuk protein kering yang diekstrak dari daging ikan menggunakan pelarut etanol. Tujuan penelitian ini adalah karakterisasi konsentrat protein ikan sunglir yang diekstrak menggunakan pelarut etanol. Bahan utama yang digunakan dalam penelitian ini adalah daging ikan sunglir dan pelarut etanol teknis. Tahapan penelitian meliputi (1) ekstraksi KPI menggunakan pelarut etanol 90% dengan perbandingan 1 : 3 selama 3 jam, (2) menentukan standar mutu KPI ikan sunglir dan analisis asam amino. Data yang diperoleh dibahas secara deskriptif. Hasil penelitian menunjukkan bahwa nilai rata-rata rendemen KPI berkisar 20%. Karakteristik sesuai standar FAO 1976 meliputi kadar protein (85,34%), kadar lemak (3,28%), bau (2,11 : bau ikan kuat) dan derajat putih (53,54%) sehingga tergolong KPI tipe B. Analisis kadar air (6,34%), kadar abu (7,47%), sifat fungsional: daya serap minyak (2,48 g/g) dan daya serap air (2,02 ml/g). KPI mengandung 9 asam amino esensial dan 6 asam amino non esensial.