PENGARUH SUHU HIDROLISIS PROTEIN IKAN LELE UNTUK MENGHASILKAN HIDROLISAT PROTEIN MENGGUNAKAN ENZIM BROMELIN DARI BATANG NANAS MADU (ananas Comosus L)

Research on the effect of protein hydrolysis temperature of catfish in protein hydrolyzate production using bromelin enzyme isolated from honey pineapple stems (ananas comosus l) has been carried out. The aim of this study is determining the optimum temperature of the protein hydrolysate from catfish. The isolated bromelin enzyme from pineapple stems used order to produce protein hydrolyzate from African catfish (Clarias gariepinus) with temperature variations of 40°C, 45°C, 50°C, 55°C and 60°C. The optimum temperature is obtained at 60°C with a degree of hydrolysis is 27.46% using the kjehdal method.