Optimasi Aktivitas Antioksidan Peptida Aktif dari Ceker Ayam Melalui Hidrolisis Enzim Papain

Optimasi Aktivitas Antioksidan Peptida Aktif dari Ceker Ayam Melalui Hidrolisis Enzim Papain

The objective of this study was to optimization antioxidant activity of active peptides of chicken feet with papain hydrolysis. The research method was experimental design conducted using Factorial Completely Randomized Design. Treatments included papain concentration (control (0%) , 1%, 2%  and 4%)...

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Bibliographic Details
Main Authors: Edy Susanto, Djalal Rosyidi, Lilik Eka Radiati, Subandi Subandi
Format: Article
Language:Indonesian
Published: University of Brawijaya 2018-03-01
Series:Jurnal Ilmu dan Teknologi Hasil Ternak
Subjects:
Chicken feet
antioxidant activity
papain enzyme
Online Access:http://jitek.ub.ac.id/index.php/jitek/article/view/292

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