ISOLASI PROTEIN DARI AMPAS KECAP DENGAN CARA EKSTRAKSI SODA

Lucky Indrati, Utami (2009) ISOLASI PROTEIN DARI AMPAS KECAP DENGAN CARA EKSTRAKSI SODA. Rekapangan : Jurnal Teknologi Pangan, 3 (1). pp. 49-54. ISSN 1978-4163

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    Abstract

    Seed of Soy represent food-stuff having rate of protein enough is high That is about 35% . Serve the purpose of raw material of making taste in ferment , where ketchup represent penyedap of food liked by most Indonesia society. Protein there are in ketchup only about 7 % , the rest of medium follow castaway in dregs . Therefore in this research require to be re-taken the between time of squealer with protein rate, relation between temperature with protein rate. protein which is there are in dregs taste to be used upon which mixture in food process flesh and milk . Upon which fastener and emulsifier in product -flesh product. In this research will be learned relation between time of squealer with protein rate , relation between temperature with protein rate. Variable remain to used this research is sieve size and squealer speed, while for the variable change used by temperature at spanning: 30 -700 e , squealer time and at spanning: 15 -75 minute. Intention of this research is to determine optimum time and temperature , in order to got rate of highest protein in flour of ketchup dregst. From result of this research [is] obtained [by] rate of highest protein when squealer 60 minute and temperature 60 °e, that is equal to 64,85 %. Keyword: Ketchup Dregs, Ekstraction, Protein.

    Item Type: Article
    Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
    Divisions: UPN Jatim Journal > Rekapangan : Jurnal Teknologi Pangan
    Depositing User: Users 2 not found.
    Date Deposited: 10 May 2011 15:32
    Last Modified: 10 May 2011 15:32
    URI: http://eprints.upnjatim.ac.id/id/eprint/1352

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