Optimization Production and Characterization of Fish Protein Hydrolysate (FPH) from Lemuru Fish Head Enzymatically With Papain Jannatul Firdaus (a), Evi Susanti (ab*), Suharti (a)
a) Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, Jl. Semarang No. 5 Malang 65154, Indonesia
*evi.susanti.fmipa[at]um.ac.id
b) Biotechnology Study Program, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, Jl. Semarang No. 5 Malang 65154, Indonesia
Abstract
Lemuru fish head have potential as Fish Protein Hydrolyzate (FPH). This study aims to determine the optimum conditions of FPH production, characterization, antibacterial and antioxidant activity of FPH. This study consists of five stages, namely (1) Isolation of crude extract, (2) Test of protein content and papain enzyme activity, (3) Optimization of FPH production method, (4) Characterization of FPH, and (5) Test of antibacterial and antioxidant activity of FPH. The results showed that the optimum method of FPH production was the incubation time for 90 minutes with the optimum amount of papain enzyme of 30 microliters in 8 ml phosphate buffer. The resulting characterization includes protein content of 28,76%, fat content of 0.224%, ash content of 60,89%, and water content of 24,54%. The protein hydrolyzate profile obtained by the SDS PAGE method contained bands with a molecular weight of about 10 to 25 kDa. FTIR results show that there are hydroxyl, carbonyl, and amide functional groups. Protein hydrolyzate can inhibit the growth of Escherichia coli bacteria at a concentration of 1000 ppm by producing an inhibition zone diameter of 8.05 mm. The IC50 value in the sample is 261,637 ppm which can inhibit DPPH free radicals.
