PENGARUH SUHU PEMANASAN DAN METODE PEMASAKAN TERHADAP KANDUNGAN EKSTRAK KASAR ALBUMIN IKAN GABUS (Channa striata)
Daftar Isi:
- The purpose of the research was to know the crude albumin extract sneakhead fish (Channa striata) with different heating temperature and cooking method. This research used the factorial randomized block design with two factors of treatment including different heating temperature (40oC, 60oC, 80oC and 100oC) and cooking method (boiling and steaming). The results showed the interaction between the heating temperature cooking methods significantly affect albumin levels , fat and protein except water and ash content. The results of albumin content was 13.99 to 17.69mg/ml, moisture content was 97.12 to 97.80%, ash content was 0.1175 to 0.2725%, fat content was 0.101 to 0.174% and protein was 17.58 to 24.76mg/ml. Molecular weight of crude albumin exctract is albumin 66 kDa and on the range of 13,72-118,85 kDa. Determination of amino acids done on the best treatment is T1P1 and T2P1. From the results obtained that the dominant amino acids from the crude extract albumin catfish were acid glutamate and glycine.