TEKNIK MIKROENKAPSULASI PEPTON IKAN MULTISPESIES BUSUK MENGGUNAKAN PERBEDAAN KECEPATAN HOMOGENISASI

Tati Nurhayati; Bustami Ibrahim; Theresia Puspita Arumsari

doi:10.24319/jtpk.14.45-54

Tati Nurhayati Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor, Jalan Agatis, Kampus IPB Dramaga, Bogor 16680, Indonesia
Bustami Ibrahim Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor, Jalan Agatis, Kampus IPB Dramaga, Bogor 16680, Indonesia
Theresia Puspita Arumsari Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor, Jalan Agatis, Kampus IPB Dramaga, Bogor 16680, Indonesia

DOI: https://doi.org/10.24319/jtpk.14.45-54

Keywords: bycatch product, fish peptone, homogenization, maltodextrin, microencapsulation

Abstract

Peptone is hygroscopic so it needs to be protected by microencapsulation technique. The research aimed to determine the effect of different homogenization speeds on fish peptone microencapsulation using speed levels of 16,000 rpm, 22,000 rpm, 28,000 rpm, and their application as a bacterial medium. The best globule size stability was made by using homogenization speed of 22,000 rpm. The result analysis of rendement was 41.76%. Peptone microencapsulate had contents of 8.21% moisture, 1.69% ash, 0.64% fat, and 15.5% protein, respectively. The value of solubility test was 75.5%, the nitrogen total 1.656%, salt content 1.53%, reduction sugar 23.78%, and pH 6.013. The value of white degree was 95.91%. Amino acids of fish peptone microencapsulate contained 15 kinds of amino acids. The dominant amino acids on the fish peptone microencapsulate were alanine and glutamic acid.