Limbah Industri Filet Ikan Patin Untuk Hidrolisat Protein

Nurilmala, Mala; Nurhayati, ‪Tati; Roskananda, Rieska

doi:10.17844/jphpi.v21i2.23083

Cited by 16 publications

(16 citation statements)

References 4 publications

(9 reference statements)

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“…Fish protein hydrolysate can be manufactured from the decomposition of fish proteins into simple peptides (2–20 amino acids) through hydrolysis by adding enzymes, acids, or bases (Nurilmala, Nurhayati & Roskananda, 2018). The characteristics and quality of FPH are highly influenced by several factors, including the type of proteases or chemicals used, temperature, pH, and duration of hydrolysis (Nazeer & Kulandai, 2012).…”

Section: Introductionmentioning

confidence: 99%

Production and characteristics of fish protein hydrolysate from parrotfish (Chlorurus sordidus) head

Prihanto

Nurdiani

Bagus

2019

PeerJ

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BackgroundFish byproducts are commonly recognized as low-value resources. In order to increase the value, fish byproducts need to be converted into new products with high functionality such as fish protein hydrolysate (FPH). In this study, FPH manufactured from parrotfish (Chlorurus sordidus) heads using different pH, time and sample ratio was investigated.MethodsHydrolysis reactions were conducted under different pHs (5, 7, and 9) and over different durations (12 and 24 h). Control treatment (without pH adjustment (pH 6.4)) and 0 h hydrolsisis duration were applied. Hydrolysates were characterized with respect to proximate composition, amino acid profile, and molecular weight distribution. The antioxidant activity of the hydrolysate was also observed.ResultsThe pH and duration of hydrolysis significantly affected (p < 0.05) the characteristics of FPH. The highest yield of hydrolysate (49.04 ± 0.90%), with a degree of hydrolysis of 30.65 ± 1.82%, was obtained at pH 9 after 24 h incubation. In addition, the FPH had high antioxidant activity (58.20 ± 0.55%), with a high level of essential amino acids. Results suggested that FPH produced using endogenous enzymes represents a promising additive for food and industrial applications.

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Section: Introductionmentioning

confidence: 99%

Production and characteristics of fish protein hydrolysate from parrotfish (Chlorurus sordidus) head

Prihanto

Nurdiani

Bagus

2019

PeerJ

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“…Hydrophobic aromatic amino acids (tyrosine and phenylalanine) can also function as antioxidants by donating electrons. Analysis of amino acids can determine the quality of FPH manufactured, specifically from the ratio of amino acids contained in these proteins (Nurilmala, Nurhayati & Roskananda, 2018). According to Annisa, Darmanto & Amalia, (2017), the amino acids in each fish species vary depending on internal and external factors.…”

Section: Discussionmentioning

confidence: 99%

“…In addition, FPH has reported to exhibit bioactive properties, such as antihypertensive, antioxidant (Yang et al 2011), antithrombotic (Qiao et al 2018), anticancer, and immunomodulatory activities (Kim & Mendis 2006). FPH can be manufactured from the decomposition of fish proteins into simple peptides (2-20 amino acids) through hydrolysis by adding enzymes, acids, or bases (Nurilmala, Nurhayati & Roskananda, 2018). The characteristics and quality of FPH are highly influenced by several factors, including the type of proteases or chemicals used, temperature, pH, and duration of hydrolysis (Nazeer & Kulandai, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…The characteristics and quality of FPH are highly influenced by several factors, including the type of proteases or chemicals used, temperature, pH, and duration of hydrolysis (Nazeer & Kulandai, 2012). In previous studies, FPH was developed using various fisheries byproducts, including cod head waste (Himonides Taylor & Morris, 2011), catfish (Nurilmala, Nurhayati & Roskananda, 2018), tuna (Bougatef et al, 2012;Herpandi, Huda, & Adzitey, 2019), Sardinella (Jeevitha, Priya & Khora, 2014), and tilapia (Srikanya et al, 2017). Nevertheless, the production of FPH from parrotfish byproducts remains limited.…”

Section: Introductionmentioning

confidence: 99%

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Peer Review #3 of "Production and characteristics of fish protein hydrolysate from parrotfish (Chlorurus sordidus) head (v0.1)"

Pacheco‐Aguilar¹

2019

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Background. Fish byproducts are commonly recognized as low-value resources. In order to increase the value, fish byproducts need to be converted into new products with high functionality such as fish protein hydrolysates (FPH). In this study, FPH manufactured from parrotfish (Chlorurus sordidus) heads using different pH, time and sample ratio was investigated. Methods. Hydrolysis reactions were conducted under different pHs (5, 7, and 9) and over different durations (12 and 24 h). Control treatment (without pH adjustment (pH 6.4)) and 0 h hydrolsisis duration were applied. Hydrolysates were characterized with respect to proximate composition, amino acid profile, and molecular weight distribution. The antioxidant activity of the hydrolysate was also observed. Results. The pH and duration of hydrolysis significantly affected (p<0.05) the characteristics of FPH. The highest yield of hydrolysate (49.04±0.90%), with a degree of hydrolysis (DH) of 30.65±1.82%, was obtained at pH 9 after 24 h incubation. In addition, the FPH had high antioxidant activity (58.20±0.55%), with a high level of essential amino acids. Results suggested that FPH produced using endogenous enzymes represents a promising additive for food and industrial applications.

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“…Limbah industri perikanan secara umum telah banyak diteliti sebagai produk hasil samping, antara lain pemanfaatan tulang dan kulit ikan dalam menghasilkan gelatin (Nurilmala et al 2006;Wiratmaja 2006;Lombu et al 2015;Nurilmala et al 2017;Naiu et al 2018;Gunawan et al 2017). Pemanfaat hasil samping industri filet ikan patin dan jeroan kakap putih untuk hidrolisat protein (Nurilmala et al 2018;Nurhayati et al 2014), tepung tulang sebagai pembuatan material biokeramik, Available online: journal.ipb.ac.id/index.php/jphpi hidroksiapatit, dan fortifikasi kalsium pada kerupuk ikan (Riyanto et al 2013;Hanura 2017;Yuliani et al 2018), kulit ikan untuk penyamakan (Alami 2017) dan ekstraksi kolagen (Nalinanon 2010;Hardiyanti 2014).…”

Section: Pendahuluanunclassified

Extraction and Characterization of Pepsin Enzyme from Tuna (Thunnus albacares) Gastric

2018

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Fish gastric is a by-product of fishery waste that has the potential to be developed as a source of pepsin enzyme, such as tuna gastric. The purpose of this study was to extract pepsin from tuna gastric and characterize the enzyme pepsin after dialysis step. The extraction process of pepsin carried out by separating the gastric wall fluid by adding Tris-HCl buffer pH 7.5, then proceed by ammonium sulphate (NH4)2SO4 fractional precipitation from 20% to 80% followed by dialysis. The results showed that the crude extract of the pepsin enzyme had a specific activity of 0.251 mg/mL. Pepsin extract from precipitation with 30-40% fraction had 4,274 U/mg activity and after dialysis, pepsin had 5,137 U / mg activity. The pepsin obtained from gastric tuna had a working temperature in the range of 20-60°C and the working pH is in the pH range 2-3.5. The metal ion, namely FeCl3 and ZnCl2 increased the activity of the pepsin by 2.97 times and 1.92 times.

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Limbah Industri Filet Ikan Patin Untuk Hidrolisat Protein

Cited by 16 publications

References 4 publications

Production and characteristics of fish protein hydrolysate from parrotfish (Chlorurus sordidus) head

Production and characteristics of fish protein hydrolysate from parrotfish (Chlorurus sordidus) head

Peer Review #3 of "Production and characteristics of fish protein hydrolysate from parrotfish (Chlorurus sordidus) head (v0.1)"

Extraction and Characterization of Pepsin Enzyme from Tuna (Thunnus albacares) Gastric

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