DOI Number :
Hits : 4

Penentuan Deradjat pada Pembusukan pada Udang

P. Soedigdo, Rochestri Ijad & Tan Hwie Liep

 


Abstract.

Spoilage of shrimps is largely caused by enzyme action especially by shrimp proteases in addition to microbial action which is also enzymatic in nature. It was found that when spoilage is in progress the specific activity of the shrimp SH-proteases is remarkably decreased. It appeared that this is a suitable criterion for the determination of the degree of spoilage. Enzyme activity determinations were carried out at 37C with 1% of casein in 0.1 M phosphate buffer of pH S as the substrate and cysteine (0.02 W as the activator). Shrimp homogenate was used as the enzyme solution which was prepared in 0.1 M phosphate buffer of pH 8 at 0-4C. Based on the decrease of SH-protease activity and on the increase of pH and volatile base (trimethylamine etc.) content a classification of the freshness of shrimps can be made, which might be useful for practical purposes.



Keywords:

Download Article
 
Bahasa Indonesia | English
 
 
 

Notification:

Begin on 10 October 2014 this website is no longer activated for article process in Journal of Mathematical and Fundamental Sciences, Journal of Engineering and Technological Sciences, Journal of ICT Research and Applications and Journal of Visual Art and Design. The next process will be proceeded under new website at http://journals.itb.ac.id.

For detail information please contact us to: journal@lppm.itb.ac.id.

 
       
       
       ITB Journal Visitor Number #12462203       
       Jl. Tamansari 64, Bandung 40116, Indonesia Visitor IP Address #       
       Tel : +62-22-250 1759 ext. 121 2011 Institut Teknologi Bandung       
       Fax : +62-22-250 4010, +62-22-251 1215 XHTML + CSS + RSS       
       E-mail : journal@lppm.itb.ac.id or proceedings@lppm.itb.ac.id Developed by AVE