CD Skripsi
Identifikasi Peptida Rantai Pendek Pada Hidrolisat Protein Kerang Lokan (Polymesoda Erosa) Dengan Konsentrasi Enzim Papain Berbeda
Common geloina (Polymesoda erosa) is a fishery product that can be used as an alternative source of animal protein by utilizing it for protein hydrolysate. Protein breakdown in the protein hydrolysate of lokan shellfish can be done using protease enzymes, one of which is papain enzyme. This study aims to determine the best concentration of papain enzyme in protein breakdown and analyze the effect of papain enzyme concentration on short-chain peptides in mollusk protein hydrolysate. The research method was carried out with descriptive laboratory experiments consisting of three levels, namely L1 (2% concentration), L2 (2.5% concentration) and L3 (3% concentration) with 3 replications. The research stages consisted of the preparation and shredding of lokan mussel meat and the preparation of protein hydrolysate of lokan mussels with different concentrations of papain enzyme. The results showed the proportion value of the body parts of common geloina, namely meat (10%), shells (85.83%) and offal (4.17%). The proximate value of shellfish flour consists of moisture content (9.64 ± 0.32%), ash content (3.36 ± 1.97%) and protein content (19.32 ± 0.63). The best concentration is L3 treatment with value of the hydrolysis degree (18.63 ± 0.09%), soluble protein (4.77 ± 0.04%) and short chain peptides with the best concentration of Try-Ser-Gly-Gly and Cyclo (Gly-L-Pro) identified using Liquid Chromatography Mass Spectrometry (LC-MS). Treatment L3 is the best treatment because it has the highest hydrolysis degree value so that more protein is broken down into peptides and amino acids.
Keyword: hydrolyzate, papain enzyme, peptides, protein, shellfish.
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