CD Skripsi
Pengaruh Suhu Berbeda Terhadap Aktivitas Ekstrak Kasar Enzim Kolagenase Dari Usus Ikan Cunang (Congresox Talabon)
ABSTRACK Collagenase enzyme is a type of protease enzyme. The activity of enzyme is affected by substrate, temperature, inhibitor, and pH. One of the sources of enzymes is the internal organs of fish, namely the gut. This study aims was to determine the activity of the collagenase enzyme at different temperatures. The experimental design used was completely randomized non-factorial, an experimental research method by conducting research on enzyme extraction from crayfish intestines. The treatments used were different incubation temperatures (50, 55, and 60oC) with 3 replications. Parameter analysis consisted of the proportion of fish, enzyme activity, and dissolved protein. The results showed that the parts of the yellow pike conger fish were meat (64.25%), bones (19.98%), internal organs (including intestines) (4.50%), and skin (6.30%). Collagenase enzyme activity at temperatures of 50, 55, and 60oC was 1.154, 1,702, and 0,667 U/mL The dissolved proteins content was 12.89 mg/mL The optimum temperature of the collagenase enzyme from the gut of fish was 55oC with an enzyme activity of 1,702 U/ml. The dissolved protein content of the gut yellow pike conger extract was 12.89 mg/mL.
Keywords: Fresh Daggertooth Conger Fish, Enzymes, Intestine, Temperature.
1) Student at Faculty of Fisheries and Marine Science, University of Riau
2) Lecturer at Faculty of Fisheries and Marine Science, University of Riau
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