CD Tesis

Potensi Hidrolisat Astaxanthin Kulit Udang Vannamei Sebagai Penghambat Enzim Glukosidase

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The study was conducted from November to December 2021 at the
Fisheries Products Chemistry Laboratory, Faculty of Fisheries and Marine
Affairs, Riau University and Laboraturium of the Faculty of Medicine of Syarif
Hidayatullah State Islamic University. The purpose of the study was to analyze
hydrolysate astaxanthin as an inhibitor of the enzyme alf glucosidase. The method
used is an experimental method by applying a Complete Random Design (RAL)
The treatment used is a concentration of different papain enzymes, consisting of 3
treatment levels namely t1 (3%), t2 (6%), and t3 (9%). Observations made are 1)
proximal analysis; 2) analysis of hydrolysate astaxanthin and its antioxidant
activity; 3) analysis of the inhibition test of the enzyme alpha glucosidase and its
inhibitory mechanism.
The results showed that the proxmat of vanname shrimp skin flour is;
water content (9.20% bb), ash (31.46% bk), fat (1.64% bk), protein (37.60% bk),
and carbohydrates (29.29% bk) (by different) with a yield of 36.22%. The highest
astaxanthin content at the 3% papain enzyme concentration of 3.57 μg/g with the
best antioxidant activity has the smallest IC50 value of 88,793 ppm and
astaxanthin shows inhibition activity of alpha glucoside enzyme by 49.38% -
58.87% and astaxanthin has a competitive enzyme inhibition mechanism.
Key words: Astaxanthin, Antioxidants, inhibition of alpha glucosidase enzymes,
inhibitory mechanisms

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1810247006

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1810247006

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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