ISOLASI PROTEIN DARI AMPAS KECAP DENGAN CARA EKSTRAKSI SODA
<p>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 on...
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| Format: | Article |
| Language: | Indonesian |
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Department of Food Technology
2013-02-01
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| Series: | Jurnal Teknologi Pangan |
| Online Access: | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/425 |
| _version_ | 1818235668706361344 |
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| author | Lucky Indrati Utami |
| author_facet | Lucky Indrati Utami |
| author_sort | Lucky Indrati Utami |
| collection | DOAJ |
| description | <p>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 – 70oC , 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 °C, that is equal to 64,85 %.</p><p>Keyword : Ketchup Dregs , Ekstraction , Protein .</p> |
| first_indexed | 2024-12-12T11:57:38Z |
| format | Article |
| id | doaj.art-84f760966ed74b95ac99a03f86ad0df7 |
| institution | Directory Open Access Journal |
| issn | 1978-4163 2654-5292 |
| language | Indonesian |
| last_indexed | 2024-12-12T11:57:38Z |
| publishDate | 2013-02-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Jurnal Teknologi Pangan |
| spelling | doaj.art-84f760966ed74b95ac99a03f86ad0df72022-12-22T00:25:11ZindDepartment of Food TechnologyJurnal Teknologi Pangan1978-41632654-52922013-02-013110.33005/jtp.v3i1.425349ISOLASI PROTEIN DARI AMPAS KECAP DENGAN CARA EKSTRAKSI SODALucky Indrati Utami<p>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 – 70oC , 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 °C, that is equal to 64,85 %.</p><p>Keyword : Ketchup Dregs , Ekstraction , Protein .</p>http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/425 |
| spellingShingle | Lucky Indrati Utami ISOLASI PROTEIN DARI AMPAS KECAP DENGAN CARA EKSTRAKSI SODA Jurnal Teknologi Pangan |
| title | ISOLASI PROTEIN DARI AMPAS KECAP DENGAN CARA EKSTRAKSI SODA |
| title_full | ISOLASI PROTEIN DARI AMPAS KECAP DENGAN CARA EKSTRAKSI SODA |
| title_fullStr | ISOLASI PROTEIN DARI AMPAS KECAP DENGAN CARA EKSTRAKSI SODA |
| title_full_unstemmed | ISOLASI PROTEIN DARI AMPAS KECAP DENGAN CARA EKSTRAKSI SODA |
| title_short | ISOLASI PROTEIN DARI AMPAS KECAP DENGAN CARA EKSTRAKSI SODA |
| title_sort | isolasi protein dari ampas kecap dengan cara ekstraksi soda |
| url | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/425 |
| work_keys_str_mv | AT luckyindratiutami isolasiproteindariampaskecapdengancaraekstraksisoda |