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PENGARUH PENAMBAHAN ENZIM PAPAIN TERHADAP MUTU TERASI KEPALA UDANG VANAME (Litopenaeus vannamei)

Jurnal Fish Protech · Vol. 4 No. 2 (2021) · pp. 93–100

DOI
10.33772/jfp.v4i2.21748
ISSN
2621-1475
Published
2021-11-19
Publisher
Universitas Halu Oleo
Language
eng

Abstract

ABSTRACT The aim of this study was to determine the effect of the addition of papain enzymes to sensory values, testing the pH of shrimp head shrimp paste and the proximate value of vaname shrimp head shrimp paste.The study design used a completely randomized design (CRD) with 4 treatments and 3 replications. The addition of papain enzymewere 0%, 4%, 6% and 8%. sensory analysis value showed that the highest addition of 4% papain enzyme. Chemical analysis of the highest water content at 0% is 39.37%, the highest ash content at 8% is 23.36, the highest protein content at 0% is 28.89% and the highest total fat content at 0% is 2.52%. Keywords: papain enzyme, shrimp head, shrimp pasteABSTRAKTujuan penelitian ini untuk mengetahui pengaruh penambahan enzim papainterhadap nilai sensori, pengujian pH terasi kepala udang dannilai proksimat terasi kepala udang vaname.Rancangan penelitianmengunakan Rancangan Acak Lengkap (RAL) dengan 4 pelakuan dan3 kali ulangan.Perlakuan yang diberikan adalah 0%, 4%, 6% enzim papain dan 8%. Berdasarkan nilai analisis sensori (kenampakan, bau, rasa, tekstur) menunjukan bahwa penambahan enzim papain 4% yang tertinggi. Analisis kimia kadar air tertinggi pada 0% yaitu 39,37%, kadar abu tertinggi pada 8% yaitu 23,36, kadar protein tertinggi pada 0% yaitu 28,89% dan kadar lemak total tertinggi pada 0% yaitu 2,52%.Kata kunci: enzim papain, kepala udang, terasi

Collaboration network of the authors

40 authors · 99 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Kobajashi Togo IsamuAffiliation unknown21
Haslianti HasliantiAffiliation unknown10
SRI REJEKIUniversitas Halu Oleo6
SRI WAHYUNIAffiliation unknown5
Andi Besse PatadjaiAffiliation unknown5
Mohamad Nuh IbrahimAffiliation unknown4
Tamrin TamrinUniversitas Halu Oleo4
Ansharullah AnsharullahUniversitas Halu Oleo4
Hermanto HermantoUniversitas Halu Oleo3
Nur AsyikUniversitas Halu Oleo3
Shalawatun Amaliah FatimahAffiliation unknown3
Moh. Nuh IbrahimAffiliation unknown3
Mita Gebriella IntheAffiliation unknown3
Arum Ayu Gustiara Absyah SalehAffiliation unknown2
Mimin Kaidah IndayaniAffiliation unknown2
Haji SaedimanUniversitas Halu Oleo1
Surni SurniAffiliation unknown1
Salam SalamAffiliation unknown1
Karmila DawistaAffiliation unknown1
Yusra YusraAffiliation unknown1
Nita Pratiwi IdhamAffiliation unknown1
Asman AsmanAffiliation unknown1
Jusman JusmanAffiliation unknown1
Wa Ode SarinaAffiliation unknown1
Selin LolopayungAffiliation unknown1
Nur Inayah MuhtarAffiliation unknown1
Fajrin AssidikAffiliation unknown1
Erma YunikaAffiliation unknown1
Rahdi Fajar MiftahulkhairAffiliation unknown1
Ashar SuhadarAffiliation unknown1
Feti FeraAffiliation unknown1
Asriadi RahmatAffiliation unknown1
Dina DinaAffiliation unknown1
Suriani SurianiAffiliation unknown1
Yosi Ananda DewiAffiliation unknown1
Astri RahayuAffiliation unknown1
La TandaAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jfp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH PENAMBAHAN ENZIM PAPAIN TERHADAP MUTU TERASI KEPALA UDANG VANAME (Litopenaeus vannamei)</dc:title>
	<dc:creator>Karmin, Karmin</dc:creator>
	<dc:creator>Asnani, Asnani</dc:creator>
	<dc:creator>Suwarjoyowirayatno, Suwarjoyowirayatno</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT          The aim of this study was to determine the effect of the addition of papain enzymes to sensory values, testing the pH of shrimp head shrimp paste and the proximate value of vaname shrimp head shrimp paste.The study design used a completely randomized design (CRD) with 4 treatments and 3 replications. The addition of papain enzymewere 0%, 4%, 6% and 8%. sensory analysis value showed that the highest addition of 4% papain enzyme. Chemical analysis of the highest water content at 0% is 39.37%, the highest ash content at 8% is 23.36, the highest protein content at 0% is 28.89% and the highest total fat content at 0% is 2.52%. Keywords: papain enzyme, shrimp head, shrimp pasteABSTRAKTujuan penelitian ini untuk mengetahui pengaruh penambahan enzim papainterhadap nilai sensori, pengujian pH terasi kepala udang dannilai proksimat terasi kepala udang vaname.Rancangan penelitianmengunakan Rancangan Acak Lengkap (RAL) dengan 4 pelakuan dan3 kali ulangan.Perlakuan yang diberikan adalah 0%, 4%, 6%  enzim papain dan 8%. Berdasarkan nilai analisis sensori (kenampakan, bau, rasa, tekstur) menunjukan bahwa penambahan enzim papain 4% yang tertinggi. Analisis kimia kadar air tertinggi pada 0% yaitu 39,37%, kadar abu tertinggi pada 8% yaitu 23,36, kadar protein tertinggi pada  0% yaitu 28,89% dan kadar lemak total tertinggi pada 0% yaitu 2,52%.Kata kunci: enzim papain, kepala udang, terasi</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2021-11-19</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jfp/article/view/21748</dc:identifier>
	<dc:identifier>10.33772/jfp.v4i2.21748</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Fish Protech; Vol 4, No 2 (2021): Jurnal Fish Protech Vol. 4 No. 2 Oktober 2021; 93-100</dc:source>
	<dc:source>2621-1475</dc:source>
	<dc:source>10.33772/jfp.v4i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jfp/article/view/21748/13274</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 Jurnal Fish Protech</dc:rights>
</oai_dc:dc>