The Effect of Maltodextrin Concentration on the Characteristics of Snappers' (Lutjanus sp.) Peptone

Indonesia has diverse fishery resources; there are many commodities that need to be developed and processed into products with high selling value, such as snappers (Lutjanus sp.) hydrolyzed into peptone products. Peptone is easily bound to water when exposed to air, so that it affects the storage period of the peptone. This study aims to determine the effect of adding maltodextrin as a coating agent in the manufacture of peptone powder. This study used three different concentrations with three replications (triplo). The results showed that there was an effect on the peptone content of powder with different concentration; the greater the maltodextrin concentration used, the less total nitrogen produced. Based on this research, it is suggested to do further research on the use ofpure enzyme at the time of hydrolysis and testing of amino acid type, white degrees, and degree of hydrolysis.