Kajian Keamanan dan Kualitas Rusip Bangka (Studi Kandungan Garam, Protein dan Peptida)
| Main Authors: | Rinto, Rinto, Hafif, Subarka |
|---|---|
| Format: | Article PeerReviewed application/pdf |
| Terbitan: |
Fakultas Pertanian Univesritas Sriwijaya
, 2017
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| Subjects: | |
| Online Access: |
http://eprints.unsri.ac.id/8246/1/PI_680%2D685_Rinto%2DHAfif.pdf http://eprints.unsri.ac.id/8246/ |
Daftar Isi:
- The purpose of this research was to know the security and quality of rusip from Bangka by study on salt, protein and peptide content. The research stages were (1) random sampling based on rusip that have label, composition, production date and expired date, (2) assay of salt content, pH, protein and peptide. The results showed that there are 3 types of rusip that has a complete label. Salt content (13.94 to 15.68%), pH (5.85 to 6.01), protein content (14.71 to 18.39%), and peptide content (18.80 to 21.23%). The salt content of rusip was slightly more than maximum limited of salt (15%). Rusip from Bangka origin was a high protein ingredient and contain many peptides.