Optimization and Characterization of Fish Protein Hydrolysate (FPH) from Milkfish Scales (Chanos chanos Forsskal) Using Papain Enzyme
Evi Susanti,
Ginta Ayu Wulansari,
Najla Aulia Arief
et al.
Abstract:This study determined that optimum fish protein hydrolysed (FPH production results from milkfish scales using crude extract of papain can be achieved by mixing 0.305 units of papain crude extract with 1 g of milkfish scales previously treated with 0.1 M NaOH (1:10 w/v). The incubation process comprised three stages: incubation at room temperature for 3 h, incubation at 75 °C for 1 h, and continued incubation at 90 °C for 5 min, with a resulting FPH yield of 45.70%. FTIR characterization revealed that FPH deriv… Show more
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