KARAKTERISTIK HIDROLISAT PROTEIN IKAN BANDENG (Chanos chanos Forsk) DENGAN KONSENTRASI ENZIM BROMELIN YANG BERBEDA Caracteristic of Milkfish (Chanos chanos Forsk) Protein Hydrolysate  as effect of Different Bromelin Enzyme Concentration

Ima Wijayanti; Romadhon Romadhon; Laras Rianingsih

doi:10.14710/ijfst.11.2.129-133

DOI: https://doi.org/10.14710/ijfst.11.2.129-133

KARAKTERISTIK HIDROLISAT PROTEIN IKAN BANDENG (Chanos chanos Forsk) DENGAN KONSENTRASI ENZIM BROMELIN YANG BERBEDA Caracteristic of Milkfish (Chanos chanos Forsk) Protein Hydrolysate as effect of Different Bromelin Enzyme Concentration

*Ima Wijayanti - Program Studi Teknologi Hasil Perikanan, Jurusan Perikanan, Indonesia

Romadhon Romadhon - Program Studi Teknologi Hasil Perikanan, Jurusan Perikanan, Indonesia

Laras Rianingsih - Program Studi Teknologi Hasil Perikanan, Jurusan Perikanan, Indonesia

BibTex Citation Data :

@article{IJFST11152,
    author = {Ima Wijayanti and Romadhon Romadhon and Laras Rianingsih},
    title = {KARAKTERISTIK HIDROLISAT PROTEIN IKAN BANDENG (Chanos chanos Forsk) DENGAN KONSENTRASI ENZIM BROMELIN YANG BERBEDA Caracteristic of Milkfish (Chanos chanos Forsk) Protein Hydrolysate  as effect of Different Bromelin Enzyme Concentration},
    journal = {Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology},
  volume = {11},
    number = {2},
    year = {2016},
    keywords = {Ikan Bandeng (Chanos chanos); hidrolisat protein ikan; enzim bromelin},
    abstract = {    Ikan Bandeng berpotensi menjadi bahan baku hidrolisat protein ikan karena kandungan protein tinggi dan potensi produksi cukup melimpah. Enzim Bromelin merupakan salah satu enzim protease yang dapat membantu dalam mempercepat reaksi hidrolisa protein. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi enzim bromelin terhadap kualitas hidrolisat protein Ikan Bandeng (C hanos chanos  Forks) segar. Rancangan percobaan yang digunakan pada penelitian ini adalah rancangan acak lengkap dengan perlakuan konsentrasi enzim yang berbeda (4%, 5% dan 6%). Parameter yang diamati adalah nilai kadar protein, lemak, air, karbohidrat, serat kasar dan rendemen.  Konsenterasi enzim bromelin berpengaruh nyata pada nilai kadar protein, lemak, air, abu, serat kasar dan rendemen (P<0,05), tetapi tidak berpengaruh nyata pada kadar karbohidrat (P>0,05). Kondisi optimum untuk menghidrolisis daging Ikan Bandeng menjadi hidrolisat protein adalah konsentrasi enzim bromelin 6% dengan waktu hidrolisis selama 6 jam.      Kata kunci : Ikan Bandeng ( Chanos chanos ), hidrolisat protein ikan, enzim bromelin          ABSTRACT       Milkfish is potentially become the raw material of fish protein hydrolyzate because of the high protein content and relatively abundant production. Bromelin is a protease enzyme that can help on improving protein hydrolyzate quality. This research aimed to determine the effect of bromelain enzyme concentration on the quality of the protein hydrolyzate of milkfish ( Chanos chanos  Forsk) fresh. The experimental design used in this study was completely randomized design with different concentrations of the enzyme (4%, 5% and 6%) as a treatment. The parameters measured were the contents of protein, fat, water, carbohydrates, crude fiber and yield. The concentration of enzyme bromelin significant effect on contents of protein, fat, water, ash, crude fiber and yield (P<0,05), but no effect on carbohydrates content (P>0,05). The optimum conditions to hydrolyze the milkfish meat into a protein hydrolyzate used 6% bromelin enzyme at the time of hydrolysis for 6 hours.          Keywords   :   Milkfish (Chanos chanos), fish protein hydrolisate, bromelin enzym },
   issn = {2549-0885},   pages = {129--133}  doi = {10.14710/ijfst.11.2.129-133},
    url = {https://ejournal.undip.ac.id/index.php/saintek/article/view/11152}
}

Citation Format:

Abstract

Ikan Bandeng berpotensi menjadi bahan baku hidrolisat protein ikan karena kandungan protein tinggi dan potensi produksi cukup melimpah. Enzim Bromelin merupakan salah satu enzim protease yang dapat membantu dalam mempercepat reaksi hidrolisa protein. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi enzim bromelin terhadap kualitas hidrolisat protein Ikan Bandeng (Chanos chanos Forks) segar. Rancangan percobaan yang digunakan pada penelitian ini adalah rancangan acak lengkap dengan perlakuan konsentrasi enzim yang berbeda (4%, 5% dan 6%). Parameter yang diamati adalah nilai kadar protein, lemak, air, karbohidrat, serat kasar dan rendemen. Konsenterasi enzim bromelin berpengaruh nyata pada nilai kadar protein, lemak, air, abu, serat kasar dan rendemen (P<0,05), tetapi tidak berpengaruh nyata pada kadar karbohidrat (P>0,05). Kondisi optimum untuk menghidrolisis daging Ikan Bandeng menjadi hidrolisat protein adalah konsentrasi enzim bromelin 6% dengan waktu hidrolisis selama 6 jam.

Kata kunci: Ikan Bandeng (Chanos chanos), hidrolisat protein ikan, enzim bromelin

ABSTRACT

Milkfish is potentially become the raw material of fish protein hydrolyzate because of the high protein content and relatively abundant production. Bromelin is a protease enzyme that can help on improving protein hydrolyzate quality. This research aimed to determine the effect of bromelain enzyme concentration on the quality of the protein hydrolyzate of milkfish (Chanos chanos Forsk) fresh. The experimental design used in this study was completely randomized design with different concentrations of the enzyme (4%, 5% and 6%) as a treatment. The parameters measured were the contents of protein, fat, water, carbohydrates, crude fiber and yield. The concentration of enzyme bromelin significant effect on contents of protein, fat, water, ash, crude fiber and yield (P<0,05), but no effect on carbohydrates content (P>0,05). The optimum conditions to hydrolyze the milkfish meat into a protein hydrolyzate used 6% bromelin enzyme at the time of hydrolysis for 6 hours.

Keywords: Milkfish (Chanos chanos), fish protein hydrolisate, bromelin enzym

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Keywords: Ikan Bandeng (Chanos chanos); hidrolisat protein ikan; enzim bromelin

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Section: Research Articles

Language : ID

In Vol 11, No 2 (2016): SAINTEK PERIKANAN

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PENERAPAN TUNGKU SIERRA LEONE SEBAGAI ALTERNATIF PENGENTASAN KEMISKINAN PADA SENTRA PENGASAPAN MANGUNHARJO SEMARANG (The Application of Sierra Leone Furnace as an Alternative to Poverty Reduction at the Center of Smoking Mangunharjo Semarang) PENGARUH PERBEDAAN SPESIES IKAN TERHADAP HIDROLISAT PROTEIN IKAN DENGAN PENAMBAHAN ENZIM PAPAIN (The Effect of Various Fish Species On Fish Protein Hydrolysate With The Addition of Papain Enzyme) PENGGUNAAN PROBIOTIK GUNA PENINGKATAN PERTUMBUHAN, EFISIENSI PAKAN, TINGKAT KELULUSHIDUPAN DAN NILAI NUTRISI IKAN BANDENG (Chanos chanos) (Probiotic Use for Growth Improvement, Feed Efficiency, Survival Rate and Nutrition Value of Milkfish (Chanos chanos)) More related articles

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