CD Skripsi

Aktivitas Ekstrak Kasar Enzim Katepsin Pada Daging Ikan Toman (Channa Micropeltes) Terhadap pH Berbeda

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The meat of Indonesian snakehead (Channa micropeltes) contains the
enzyme catepsin which causes texture softening in the deterioration of fish quality.
This catepsin enzyme is also included in the protease enzyme which has benefits in
the fields of fisheries, industry, food and non-food. This study aimed to determine
the optimum pH for the activity of cathepsin enzyme from toman fish meat. This
research method used experiments, namely conducting direct experiments with a
non-factorial complete randomized design (RAL) with the addition of different pH
treatments (4, 5, and 6) with 3 replications. The parameters tested in this study were
cathepsin enzyme activity test based on different pH and measurement of protein
concentration in crude extract of cathepsin enzyme. The results of the research on
the concentration of soluble protein contained in the crude extract of cathepsin
enzyme from toman fish meat has a value of 188.96 mg/mL. The results showed a
decrease in the activity of crude extract of catepsin enzyme from toman fish meat
caused by the addition of pH of 0.67 U/mL (pH 4), 0.58 U/mL (pH 5), and 0.50
U/mL (pH 6). The higher the addition of pH will caused the lower the activity of
the crude extract of catepsin enzyme because the enzyme had an optimum pH for
each activity and the catepsin enzyme was active at acidic pH.
Keywords: Channa micropeltes, chatepsin, extraction, meat, pH

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1904124922

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1904124922

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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