22/08/2016 ProteinClas&Source/SUG/2008 1 BAHAN BASIS PROTEIN (Kuliah ke 9) DR.Ir. Susinggih Wijana, MS. Jurusan Teknologi Industri Pertanian FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS BRAWIJAYA
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22/08/2016 ProteinClas&Source/SUG/2008 1
BAHAN BASIS PROTEIN(Kuliah ke 9)
DR.Ir. Susinggih Wijana, MS.
Jurusan Teknologi Industri Pertanian
FAKULTAS TEKNOLOGI PERTANIAN
UNIVERSITAS BRAWIJAYA
Definisi
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Keberadaan
Komoditi Sumber Protein
1. Tanaman Kacang
• Kacang kedelai
• Kacang gude
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Kedelai
Kacang gude
2. Peternakan
• Ruminansia (sapi,
kerbau, kambing, domba
dan kuda)
• Unggas (ayam, itik,
burung puyuh dll)
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3. Perikanan
• Ikan laut
• Ikan air tawar
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Macam-macam Produk Daging
• Daging segar yang dilayukan atau tanpa pelayuan
• Daging segar yang dilayukan kemudian didinginkan (daging dingin)
• Daging segar yang dilayukan, didinginkan kemudian dibekukan (daging beku)
• Daging masak
• Daging asap
• Daging olahan lainnya.
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• 75% air dengan kisaran 68—80%,
• kandungan protein sekitar 19%,
• substansi non protein yang larut 3,5%,
serta
• lemak sebesar 2,5% atau berfariasi.
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