CD Tesis

Aktifitas Antioksidan Peptida Bioaktif Hidrolisat Protein Ikan Lomek (Harpodon Nehereus) Dari Hidrolisis Papain

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Lomek fish which is relatively economically valuable because it has a high
protein content and has the potential to be used as raw material for protein
hydrolyzate. Protein hydrolyzate is a product of protein hydrolysis whose
principle of manufacture is breaking the peptide bonds in proteins using acids,
bases, and enzymes. The addition of acids or bases can damage some of the acid
groups, so the function of acids and bases is replaced by protease enzymes.
Papain enzyme is one of the protease enzymes that catalyzes the reaction of
breaking down polypeptide chains in proteins by hydrolyzing peptide bonds into
simpler compounds, such as peptides and amino acids. The hydrolyzate of Lomek
fish protein produced from the protein hydrolysis process using the papain
enzyme was then determined for the characteristics of the protein hydrolyzate and
its antioxidant capacity.
This study aims to (1) obtain the characteristics of the chemical
composition of Lomek fish meal; (2) obtaining optimum conditions (papain
enzyme concentration) for the protein hydrolysis process; (3) obtain the
characteristics of Lomek fish protein hydrolyzate and (4) analyze the antioxidant
activity of bioactive peptides on Lomek fish protein hydrolyzate.
This research was conducted in 2 stages, including (1) preparation
(preparation of Lomek fish meat) and manufacture of flour of Lomek fish which
will be analyzed for chemical composition (proximate); (2) manufacture of Lomek
fish protein hydrolyzate which will be analyzed under optimum conditions (papain
enzyme concentration) for the protein hydrolysis process; characteristics of
Lomek fish protein hydrolyzate and its antioxidant activity.
The experimental design used was a completely randomized design (CRD)
with differences in enzyme concentrations as treatment and each treatment was
replicated three times. The treatments used in this study were A1 = 1,5 % (w/v), A2
= 2 % % (w/v), M3 = 2,5 % (w/v). The data obtained were analyzed by means of
variance (ANOVA) and continued with Duncan's test to see the difference between
each treatment.
The results showed the characteristics of flour of Lomek fish meal
containing protein content of 79.88% (dw), water content of 8.32% (dw), fat
content of 3.41% (dw) and ash content of 4.15% (dw), with a total amino acid
diversity of 21.559%. Characteristics of Lomek fish protein hydrolyzate produced
using papain enzyme is yellowish white with a protein content of 80.56% (dw).
With the degree of hydrolysis produced is 69.18%. Lomek fish protein hydrolyzate
contains 9 types of essential amino acids and 8 non-essential amino acids.
Enzyme concentration gives variation to the amino acid and peptide framework
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produced. The use of 2.5% papain enzyme concentration showed the highest
amino acid content of 26.98%. Peptide compounds identified in the hydrolyzate
produced using a papain concentration of 2.5% were L-Pro-L-Ile, L-Leu-L-pro,
L-Arg-D-Pro, Leu-Ala-Arg-Leu and L. -Thr-L-pro-L-lys.
The protein hydrolyzate obtained can reduce DPPH free radicals and
hydroxyl radicals. Increasing the concentration of papain enzymes will increase
the scavenging power of DPPH free radicals and hydroxyl radicals. The optimum
DPPH radical scavenging power was obtained from protein hydrolyzate with a
2.5% papain enzyme concentration with an IC50 of 5.19% v/v, while the optimum
hydroxyl radical scavenging power was obtained at a 2.5% hydrolyzate
concentration with an IC50 of 5.36% v/v.
Key Words: Lomek fish, Papain Enzyme , Lomek Fish Protein Hydrolyzate and
Antioxidant Activity

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1910247826

Penerbit

Pekanbaru : Universitas Riau – Pascasarjana – Tesis Ilmu Kelautan., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1910247826

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

ILMU KELAUTAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

FATAH

Versi lain/terkait

Lampiran Berkas

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