Physical Characteristics of Golden Apple Snail (Pomacea Canaliculata) Sauce Using Bromelain and Calotropin Enzym

A golden snail (Pomacea Canaliculata) is a mollusca group known as a pest that is quite disturbing for the growth of rice plants. Judging from its high protein content, a golden apple snail can be considered a source of protein for food, one of which is soy sauce. The process of making soy sauce can use a protein hydrolysis technique with the help of protease enzymes, namely bromelain enzymes and biduri enzymes. This study aims to determine the effect of the type and concentration of protease enzymes on the physical properties of golden apple snail sauce. This study uses a factorial experimental design with two factors, where factor I is the type of protease enzyme used consisting of three types (bromelain enzyme, biduri enzyme, and a combination (bromelain: biduri) and factor II is the total concentration of the enzyme consisting of three levels. (8%, 10%, 12%), The best treatment was sauce with a combination of bromelain and biduri enzymes at a concentration of 12%, with physical characteristics of 31.05% yield, total soluble solids 70.3°brix and viscosity 3293.20 cP.