CD Disertasi

Komposisi Proksimat Dan Aktivitas Antioksidan Isolat Protein Ikan Gabus (Channa Striata)

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Snakehead fish is a very popular in Indonesia, not only as an ordinary
food but also as a functional food. As a functional food, the fish was usually
proceed into fish protein isolate. Several studies have been reported on the fish
protein isolate preparation, but there was no studies on the best alkaline and
acidic pH for protein isolate preparation and its antioxidant activity. This study
therefore is to determine the isolation method and antioxidant activity of fish
protein isolate. Snakehead, 354-593 g in weight were taken from a fish market in
Pekanbaru. The protein isolate was prepared by separating the protein from the
meat powder using different alkaline and acidic pH treatment (P1 = alkaline pH
9 and acidic pH 4, P2 = alkaline pH 9 and acidic pH 5, P3 = alkaline pH 10 and
acidic pH 4, P4 = alkaline pH 10 and acidic pH 4, P5 = alkaline pH 11 and acidic
pH 4, and P6 = alkaline pH 11 and acidic pH ). Antioxidant activity of the fish
protein isolate were conducted by FRAP method using spectrophotometry. This
research consisted of 3 stages, namely: (1) Making mashed meat and snakehead
fish meal, (2) Making protein isolate for snakehead fish using alkaline pH and
different acidic pH at the time of extraction, (3) Proximate analysis and
antioxidant activity of fish protein isolates. The data obtained were analyzed by
analysis of variance (ANOVA) if the treatment had an effect and continued with
the Tukey test to determine the differences in each treatment.
The results showed that the chemical composition of fresh snakehead fish
meat was moisture content 80.84% (wt), ash 11.29% (db), protein 64.75% (db),
fat 5.18% (db), respectively. and carbohydrates (by difference) 18.76% (db). The
results of the analysis of snakehead fish meal was resulted moisture content of
7.11% (wt), ash 5.37% (db), protein 71.39% (db), fat 2.46% (db), and
carbohydrates by difference of 20.77. % (db). The protein content and fat content
of protein isolates produced by different acid and alkaline pH treatments during
the extraction process had a significant effect, except for the ash and
carbohydrate content. Snakehead fish protein isolate with P5 treatment (base pH
11 and pH 4 of acid) was the best treatment resulting in the highest protein
content from other treatments (83.46%) and low fat (1.25%). The antioxidant
activity of snakehead fish protein isolates affected all treatments. The highest
antioxidant activity resulted in P5 treatment 1.05±0.22 with a concentration of
1000 μg / mL, 4.72±0.15 500 μg / ml, 2.52±0.52 250 μg /mL, 5.00 ±0.59 125 μg
/mL and 1.26±0.04 62.5 μg / mL respectively.
Keywords: acid, alkaline, pH, protein

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

10 16. 220 (0023)

Penerbit

Pekanbaru : Universitas Riau – Pascasarjana – Tesis Ilmu Kelautan., 2020

Deskripsi Fisik

xii, 73 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

10 16. 220 (0023)

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

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