Hartanto, Gabriela Mawi and Rahmawati, Della and Puteri, Maria Dewi P. T. Gunawan (2016) The Utilization Of Patin Fish Head For Instant Stock Paste. Bachelor thesis, Swiss German University.

Preview	Text Gabriela Hartanto 14212040 TOC.pdf Download (1MB) | Preview
	Text Gabriela Hartanto 14212040 1.pdf Restricted to Registered users only Download (453kB)
	Text Gabriela Hartanto 14212040 2.pdf Restricted to Registered users only Download (942kB)
	Text Gabriela Hartanto 14212040 3.pdf Restricted to Registered users only Download (1MB)
	Text Gabriela Hartanto 14212040 4.pdf Restricted to Registered users only Download (1MB)
	Text Gabriela Hartanto 14212040 5.pdf Restricted to Registered users only Download (433kB)
Preview	Text Gabriela Hartanto 14212040 Ref.pdf Download (678kB) | Preview

Abstract

Patin fish is a developing industries that produce 67% of waste which 33% is the head. High protein content in patin fish head (PFH) open an opportunity to produce something that has higher economic value and can be used as human consumption, which is stock. In this study, PFH hydrolysis with acid, enzyme and heat were observed for their yield of protein, in correlation to taste & national standard for stock. Enzyme hydrolysis is chosen as the selected method with the highest protein and soluble amino acid which is 18.78 ± 7.50 mg BSA equivalent / ml and 0.854 ± 4.35 mg Tyrosine eq / ml. The hydrolysate was made into stock by mixing with other ingredient by the help of Design Expert to create selected formula. The formula composition is fish hydrolysate 27.29%, salt 19.17%, caramel 18.52%, garlic 6%, pepper 3.104%, oil 18.52% and water 7.47%. This formula receive 7.13 value from hedonic scale 1-9, which means the formula like moderately based on overall acceptance. For 4 gram stock, 150 ml of water was chosen as the preferable dilution volume for the stock with ranking test. Total nitrogen of the instant stock paste with selected hydrolysis method and selected formula fulfil National Standard according to SNI No. 01-4218 with 0.077% nitrogen amount.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Patin Fish Waste; Patin Fish Head; Instant Stock; Protein Hydrolysis
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH335 Fishery processing > SH335.8 Fisheries--Waste disposal T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	02 Oct 2020 14:28
Last Modified:	02 Oct 2020 14:28
URI:	http://repository.sgu.ac.id/id/eprint/895

Actions (login required)

View Item