CHARACTERISTICS OF HYDROLYSATE PROTEIN FROM MALONG FISH (Congresox talabon) WHICH HYDROLIZED BY USING PAPAIN ENZYME

Defri Ilham, Dewita Dewita, Rahman Karnila

Abstract


This study aimed to utilize the fishbone waste from different types of fish, Pangasius sp., Clarias sp., Paraplotosus sp. as high calcium of bone flour and determine the quality characteristics of fishbone flour which was produced. The method used was a non-factorial Completely Randomized Design (CRD), with different types of fish bones as treatments which consisting of 3 levels: Pangasius sp. bone (Tp), Clarias sp. bone (Tl), and Paraplotosus sp. bone (Ts) with 3 replications and 9 units of experimental units. The parameters tested were organoleptic, proximate analysis, calcium, phosphorus, and whiteness degrees. The results showed that the Pangasius sp. bone flour (Tp) was the best treatment with characteristics of brilliant appearance, the distinctive aroma of fish was still felt, smooth and dry texture, as well as whiteness degrees that the best treatment in walking catfish bone flour with value 81.30%, referred to whiteness degrees of flour, it is below the range of 80-90%. Meanwhile, the best proximate value was obtained in Paraplotosus sp. bone treatment (Ts) with moisture, ash, fat, protein, carbohydrate, calcium and phosphorus content was 5.71%, 54.60%, 2.57%, 25.21%, 10.83%, 38.4%, and 33.9%.

Keywords


calcium; fish bone flour; quality

Full Text:

PDF

References


Alberts B, Johnsons A, Lewis J, Raff M, Roberts K, Walter P. 2002. Molecular Biology of The Cell. New York (USA): Garland Science.

Badan Pusat Statistik. 2016. Produksi Perikanan Tangkap menurut Provinsi dan Subsektor (ton), 2000-2014. Jakarta : Badan Pusat Statistik.

Baehaki A, Lestari SD, Romadhoni AR. 2015. Hidrolisis Protein Ikan Patin Menggunakan Enzim Papain dan Aktivitas Antioksidan Hidrolisatnya. J. Pengolahan Hasil Perikanan Idonesia. 2015, Vol. 18 No. 3.

Belkaaloul K, Checroun A, Ait- Abdesalam A, Saidi D, Kherouoa O. 2010. Growth, acidification & proteolysis performance of two co-cultures (Lactobacillus plantarum- Bifidobacterium longum and Streptococcus thermophilus bifido-bacterium longum). African J. of Biotechnology. 9(10): 1463-1469.

Dewita and Syahrul. 2015. Quality Assessment of Fish Protein Concentrate from catfish During Storage at Room Temperature. IOSR-JESTFT. Vol. 9, Issue 9 Ver. I (Sep. 2015), pp 20-23.

Dewita, Syahrul, Desmelati. 2018. Functional Characteristics of Cookies Containing Snakehead (Ophiocephalus striatus) Fish Protein Concentrate Fortified with Chlorella sp. International J. of Oceans and Oceanography. Vol. 12, Number 1 (2018), pp 43-52.

Dewita, Syahrul, Suparmi, Lukman S. 2017. Utilization of Fish Protein Concentrate from Patin Fish (Pangasius hypopthalmus) on street foods for Under Five Years Children at Kampar District, Riau Province. International J. of Oceans and Oceanography. Vol. 11, Number 1 (2017), pp 75-88.

[DKP] Dinas Kelautan dan Perikanan Kabupaten Bengkalis. 2014. Pendataan Statistik Perikanan Tahun 2014. Bengkalis.

Gauthier SF, Vachon C, Jones JD, Savoie L. 1982. Assessment of protein digestability in vitro enzymatic hydrolysis with simultaneous dialysis. J. Nutr. 112: 1718-1725.

Gesualdo AML, Li-Chan ECY. 1999. Functional properties of fish protein hydrolysate from herring (Clupea harengus). J. of Food Science. 64 (6): 1000-1004.

Grzonka Z, Kasprzykowski F, Wiczk. 2007. Cysteine Proteases. Di dalam: Polaina J, MacCabe AP, editor. Industrial Enzymes: Structure, Function and Application. Netherlands : Springer.

Karnila R. 2012. Daya Hipoglikemik Hidrolisat, Konsentrat, dan Isolat Protein Teripang Pasir (Holothuria scabra j.) pada Tikus Percobaan. [Disertasi]. Bogor : Sekolah Pascasarjana, Institut Pertanian Bogor.

Lehninger AL. 1993. Dasar Biokimia I. Maggy Thenawidjaja, penerjemah. Terjemahan dari: Principles of Biochemistry. Jakarta: Penerbit Erlangga.

Mine Y, Shahidi F. 2006. Nutraceutical proteins and peptides in health and disease. Boca Raton: CRC Press.

Nilsang S, Lertsiri S, Suphantharika M, Assavanig A. 2005. Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial protease. J. of Food Engineering. 70(1): 571-578.

Nurhayati T, Nurjanah, Sanapi CH. 2013. Karakteristik Hidrolisat Protein Ikan Lele Dumbo (Clarias gariepinus). J. Pengolahan Hasil Perikanan Indonesia. Vol. 16, No. 3 Tahun 2013.

Nurhayati T, Salamah E, Cholifah, Nugraha R. 2014. Optimasi Proses Pembuatan Hidrolisat Jeroan Ikan Kakap Putih. J. Pengolahan Hasil Perikanan Indonesia. Vol. 17, No. 1 Tahun 2014.

Prastari C, Yasni S, Nurilmala M. 2017. Karakteristik Protein Ikan Gabus yang Berpotensi Sebagai Antihiperglikemik. J. Pengolahan Hasil Perikanan Indonesia. Vol. 20, No. 2 Tahun 2017.

Salamah E, Nurhayati T, Widadi IR. 2012. Pembuatan dan Karakterisasi Hidrolisat Protein dari Ikan Lele Dumbo (Clarias gariepinus) Menggunakan Enzim Papain. J. Pengolahan Hasil Perikanan Indonesia. Vol. 15 No. 1.

Shahidi F, Han XQ, Synowiecki J. 1995. Production and characteristic of protein hydrolysates from Capelin (Mallotus villosus). J. of Food Chemistry. 53: 285-293.

Vaclavik VA, Christian EW. 2008. Essential of Food Science. Ed ke-3. New York : Springer.

Wijayanti I, Romadhon, Rianingsih L. 2016. Karkateristik Hidrolisat Protein Ikan Bandeng (Chanos chanos Forsk) dengan Konsentrasi Enzim Bromelin yang Berbeda. J. Saintek Perikanan. Vol. 11, No. 2 Tahun 2016.




DOI: http://dx.doi.org/10.31258/terubuk.47.2.186-193

Refbacks

  • There are currently no refbacks.


Copyright (c) 2019 Fakultas Perikanan dan Kelautan, Universitas Riau

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.