EFEK PENGOLAHAN TERHADAP KUALITAS PROTEIN PADA TEPUNG LIMBAH UDANG

Adrizal, Adrizal and Elihasridas, Elihasridas and Mirzah, Mirzah (2010) EFEK PENGOLAHAN TERHADAP KUALITAS PROTEIN PADA TEPUNG LIMBAH UDANG. Project Report. Lembaga Penelitian Universitas Andalas. (Unpublished)

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Abstract

An experiment were to asses the effects of steam processing on protein quality of the shrimp waste product processed. The experiment was designed on a Completety Randomized Design with 3 x 3 factorial arrangements with three times replication. The shrimp waste was autoclaved at 121 C and 1, 2 and 3 kg/cm2 for 10, 20 and 30 min. Crude protein and amino acid availability ( especially: arginine, cystine , methionine and lysine) of the shrimp waste meal processing were studied. The results of this study indicate that overprocessing by increasing leve�ls of autoclaving time and steam pressure was caused reduces crude protein and arginine, cystine , methionine and lysine content of shrimp waste meal products. The average reductions for arginine, cystine, methionine and lysine concentrations were 8,33, 4,32, 4,41 and 20,46 % respectively, compared with unautocaving.

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