Optimization and characterization of fish protein Hydrolysate (FPH) from milkfish scales (Chanos chanos Forsskal) using Papain Enzyme

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Optimization and characterization of fish protein Hydrolysate (FPH) from milkfish scales (Chanos chanos Forsskal) using Papain Enzyme

This study determined that optimum fish protein hydrolysed (FPH production results from milkfish scales using crude extract of papain can be achieved by mixing 0.305 units of papain crude extract with 1 g of milkfish scales previously treated with 0.1 M NaOH (1:10 w/v). The incubation process compri...

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Bibliographic Details
Main Authors:	Susanti, Evi, Wulansari, Ginta Ayu, Arief, Najla Aulia, Salim, Norazlinaliza
Format:	Article
Published:	Penerbit UTM Press 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/108917/

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