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Karakteristik Hidrolisat Protein Ikan Malong (Congresox Talabon) Yang Dihidrolisis Dengan Menggunakan Enzim Papain

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Yellow pike conger (Congresox talabon) has high protein content that can be used as hydrolysate protein source. The aims of this research were to determine the optimum condition for hydrolysis process and to characterize the hydrolysated protein obtained. Hydrolysate protein from yellow pike conger were enzymatically hydrolyzed by papain enzyme. There were 3 treatments applied (0,125 %; 0150 %; 0,175 % papain enzyme) and a CRD was used to analyze the data. Results shown that the hydrolysate protein from the fish contain 91.04 % of protein and 50.07 % of rendement. Hydrolysate protein from the fish consist of 9 types of essential amino acids (the highest was leusin, 4.93 %) and 8 types of non essential amino acids (the highest was glutamic acid, 9.44 %). The in vitro protein digestibility of hydrolysate protein from the fish were 83.94 % and moleculer weight of that protein was 47.62 kDa, 34.54 kDa, and < 11 kDa. The optimum condition to hydrolyze protein from the fish was the used of 0.150 % papain enzyme, at 55 oC; pH 8.0; and in 4 hours of hydrolyzing time.

Keywords : fish hydrolysate protein, hydrolyzis enzyme, hydrolyzis condition, yellow pike conger

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

10 16. 218 (0011)

Penerbit

Pekanbaru : Universitas Riau – Pasca Sarjana – Ilmu Kelautan., 2018

Deskripsi Fisik

xv, 66 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

10 16. 218 (0011)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

PASCASARJANA (MAGISTER) ILMU KELAUTAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

FATAH

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