CD Skripsi

Aktivitas Extrak Kasar Enzim Katepsin Dari Daging Ikan Bujuk (Channa lucius) pada pH yang Berbeda

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This study aimed to determine the optimal pH for cathepsin enzyme activity from the snakehead (Channa lucius) meat. The study method was an experiment using a completely randomized design with non-factorial treatments, involving different pH levels (5, 6, and 7) with three replications. The parameters tested in this study were cathepsin enzyme activity at different pH levels and protein concentrations in the crude cathepsin enzyme. The results showed that cathepsin enzyme activity was highest at pH 5 and decreased as pH increased to 6 and 7. The crude cathepsin enzyme activity at different pH levels was as follows: pH 5 resulted in an activity of 0.612 U/mL, pH 6 resulted in an activity of 0.457 U/mL, and pH 7 resulted in an activity of 0.378 U/mL. The higher the pH used, the lower the cathepsin enzyme activity. The protein concentration in the crude cathepsin enzyme from snakehead meat was 167.7 mg/mL. This concentration is considered high, as proteases typically function to break down proteins found in fish meat.

Keywords: cathepsin, Channa lucius, meat, extraction, cathepsin, pH.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1904111582

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1904111582

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Jaka

Versi lain/terkait

Lampiran Berkas

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