Characteristic of Protein Hydrolyzate Starch of Snakehead Fish (Channa Striata) Head

Authors

  • Sri Udayana Tartar  Post-Graduate Student, Hasanuddin University, Makassar, South Sulawesi, Indonesia and Department of Fishery Product Processing Technology, Pangkep State Polytechnic of Agricultural, Pangkep, South Sulawesi, Indonesia
  • M Mahendradatta  Department of Agricultural Engineering and Food Technology, Hasanuddin University Makassar, South Sulawesi, Indonesia
  • Mursalim  Department of Agricultural Engineering and Food Technology, Hasanuddin University Makassar, South Sulawesi, Indonesia
  • Adiansyah  Department of Agricultural Engineering and Food Technology, Hasanuddin University Makassar, South Sulawesi, Indonesia

DOI:

https://doi.org/10.32628/IJSRST196519

Keywords:

Amino Acids, Snakehead Fish Head, Maltodextrin, Spray Drying

Abstract

The making of protein hydrolyzate of snakehead fish head by using spray drying method and it is encapsulated with maltodextrin in which a final product in the form of starch is expected to ease the process of storage and extend the shelf-life of the product. This research was aimed to determine the quality of protein hydrolyzate starch of snakehead fish head with inlet temperature treatment of spray drying 1200C and outlet temperature of 800C and the addition of maltodextrin. The design used is independent t-test. It was conducted to compare the average value of sample composition. Experimental data were processed using Statistical Package for Social Science (SPSS) 21.0 for Windows. The best treatment from the research is a comparison of snakehead fish starch and maltodextrin 95%:5%. The characteristic of physicochemical of snakehead fish starch as produced in the form of white starch with a yield of 21.35%, white degree L 97.73, water content 4.52%, ash 7.92%, protein 75.25%, fat 0.60%. Based on this, the protein hydrolyzate of snakehead fish head has the potential to be applied as a flavoring or flavor enhancer and it can be developed as a source of essential amino acids in food products because they contain almost complete essential amino acids.

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International Journal of Scientific Research in Science and Technology

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Published

2019-10-30

Issue

Volume 6, Issue 5, September-October-2019

Section

Research Articles

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How to Cite

[1]
Sri Udayana Tartar, M Mahendradatta, Mursalim, Adiansyah "Characteristic of Protein Hydrolyzate Starch of Snakehead Fish (Channa Striata) Head" International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011,Volume 6, Issue 5, pp.171-180, September-October-2019. Available at doi : https://doi.org/10.32628/IJSRST196519