THE EFFECT OF ADDITION OF SKIM MILK AND NATRIUM ALGINATE TO THE QUALITY OF CRUDE ALBUMIN FISH CORK (Ophiocephalus striata) (Drying with Vacuum Drying)

IJSRP, Volume 9, Issue 5, May 2019 Edition [ISSN 2250-3153]

THE EFFECT OF ADDITION OF SKIM MILK AND NATRIUM ALGINATE TO THE QUALITY OF CRUDE ALBUMIN FISH CORK (Ophiocephalus striata) (Drying with Vacuum Drying)

Moh. Imam Hidayat and Eddy Suprayitno

Abstract: Fish Cork (Ophiocepalus striatus) is a fish that belongs has a high content of albumin. High albumin levels in fish Cork makes this fish is known for its utilization in the world of health as HSA (Human Serum Albumin). In General esktrak albumin has a fishy scent so that processing into powder is considered a proper way. the use of penyalut skim milk and a alginat natrium to reduce the fishy odor and maintains albumin albumin powder during the drying process

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Moh. Imam Hidayat and Eddy Suprayitno (2019); THE EFFECT OF ADDITION OF SKIM MILK AND NATRIUM ALGINATE TO THE QUALITY OF CRUDE ALBUMIN FISH CORK (Ophiocephalus striata) (Drying with Vacuum Drying); International Journal of Scientific and Research Publications (IJSRP) 9(5) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.9.05.2019.p8922