An experiment to determine the optimum condition of fish protein hydrolysate (FPH) processing has been conducted to produce FPH with high protein content. The raw material was catfish (Pangasius sp.) waste from catfish fillet production. Fat content, sensory (color, odor and flavor), total number of bacteria (TPC) and E. coli were analyzed as supporting parameters. The experiment was initiated with preliminary experiment to determine the optimum temperature (temp variation: 50 o C, 55 o C, 60 o C, and 65 o C) and concentration of commercial papain enzyme (conc variation: 4%, 6%, and 8%) in FPH hydrolysis, while the main experiment was to determine the optimum time of hydrolysis (time variation: 6, 12, 24, 36, and 48 hours), and pH (pH variation: 5 and 7). Results showed that the optimum temperature in preliminary experiment was 60 o C and optimum concentration of enzyme was 4%, whereas the main experiment resulted the optimum hydrolysis time of 48 hours and optimum pH of 5. This condition produced FPH with protein content of 1.21% wet weight basis (wb) or 39.03% dry weight basis (db) and fat content of 0.16% wb (5.16% db). The sensory analysis of the end product revealed that from max score of 5, the scores of color, odor and flavor of the FPH were 3.50, 2.17 and 2.29, respectively. The product had TPC of 1.1x 10 7 CFU/g with no E. coli infection.
Keywords: Fish Protein Hydrolysate (FPH), pangasius waste, papain, hydrolysis
ABSTRAKPenelitian untuk mencari kondisi optimum pembuatan hidrolisat protein ikan (HPI) telah dilakukan untuk mendapatkan HPI dengan kandungan protein tinggi. Bahan baku yang digunakan adalah limbah ikan patin (Pangasius sp.) dari pengolahan filet ikan patin. Kadar lemak, sensori (warna, bau dan rasa), angka lempeng total (ALT) dan E. coli dianalisa sebagai parameter pendukung. Percobaan didahului dengan percobaan pendahuluan untuk menentukan suhu optimum hidrolisis FPH (variasi suhu: 50 o C, 55 o C, 60 o C, 65 o C) dan konsentrasi ensim papain (variasi konsentrasi: 4%, 6%, 8%), sedangkan percobaan utama bertujuan untuk menentukan waktu optimum hidrolisis (variasi waktu: 6, 12, 24, 36, dan 48 jam), dan pH (variasi pH: 5 dan 7). Hasil menunjukkan bahwa suhu optimum hidrolisis pada percobaan pendahuluan adalah 60 o C dan konsentrasi ensim optimum adalah 4%. Percobaan utama menghasilkan waktu hidrolisis optimum 48 jam dan pH optimum 5. Kondisi ini menghasilkan FPH dengan kandungan protein 1,21% berat basah (bb) atau 39,03% berat kering (bk) dan kandungan lemak 0,16% bb (5,16% bk). Nilai organoleptik FPH yang dihasilkan yaitu warna, bau dan rasa masing-masing adalah 3,50; 2,17; dan 2,29 (dari nilai tertinggi 5) dengan kandungan ALT 1,1 x 10 7 CFU/g dan sama sekali tidak mengandung bakteri E. coli.