DOI: https://doi.org/10.14710/ijfst.21.4.306-316

KANDUNGAN GIZI DAN ANTIOKSIDAN HIDROLISAT PROTEIN LIMBAH IKAN CAKALANG HASIL OPTIMASI pH, SUHU DAN LAMA HIDROLISIS

Dwi Yanuar Budi Prasetyo  -  Program Studi Doktor Manajemen Sumber Daya Perairan, Fakultas Perikanan dan Ilmu Kelautan Universitas Diponegoro, Jl. Prof. Jacub Rais, Tembalang, Semarang 50275, Indonesia, Indonesia
*Tri Winarni Agustini  -  Departemen Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro, Jl. Prof. Jacub Rais, Tembalang, Semarang 50275, Indonesia, Jl. Prof. Jacub Rais, Tembalang, Semarang 50275, Indonesia, Indonesia
Gemala Anjani  -  Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Tembalang, Semarang 50275, Indonesia, Indonesia
Putut Har Riyadi  -  Departemen Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro, Jl. Prof. Jacub Rais, Tembalang, Semarang 50275, Indonesia, Jl. Prof. Jacub Rais, Tembalang, Semarang 50275, Indonesia, Indonesia

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Abstract

Limbah ikan cakalang seperti kerangka dan hasil trimming mengandung senyawa bioaktif sehingga mempunyai potensi untuk diolah menjadi produk pangan fungsional, salah satunya hidrolisat protein ikan (HPI). Penelitian ini bertujuan untuk mendeskripsikan kandungan gizi dan aktivitas antioksidan dari HPI limbah ikan cakalang. Metode pembuatan HPI menggunakan enzim papain (5%) pada pH 6,4, suhu 61°C, dan lama hidrolisis 228 menit. Penentuan derajat hidrolisat menggunakan nitrogen yang terlarut TCA, kadar air dan abu secara gravimetri, kadar protein secara Kjeldahl, kadar lemak menggunakan Soxhlet. Analisis profil asam amino menggunakan HPLC, serta analisis aktivitas antioksidan menggunakan radical scavenging activity (RSA) dan ferric reducing antioxidant power (FRAP). Nilai derajat hidrolisat produk sebesar 75,43%±0,13, kadar air 14,64±0,19%, protein 30,06±0,002%, lemak 9,62±0,74%, dan abu 7,46±0,83%. Asam amino yang dominan adalah histidin 6,47±0,02, leusin 1,08±0,00, lisin 1,07±0,00, asam glutamat 2,60±0,01, glisin 2,39±0,01, alanin 1,44±0,00, arginin 1,34±0,00, dan asam aspartat 1,18±0,00. Nilai aktivitas antioksidan untuk RSA sebesar 32,34±0,43% dan FRAP sebesar 1,94±0,21 µMol TE/g protein. Hidrolisat yang dihasilkan mempunyai kadar protein 30,06%, histidin 6,47%, asam glutamat 2,60%, glisina 2,39%. Hidrolisat yang dihasilkan dapat dijadikan sebagai bahan tambahan pangan dengan nilai histidina yang dominan. Potensi antioksidan yang dihasilkan tergolong rendah, sehingga perlu dilakukan penelitian lanjutan secara mendalam tentang pengayaan formulasi untuk mencapai kebutuhan gizi yang lengkap serta fungsi biologis lainnya.

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Keywords: Antioksidan; Asam amino; Hidrolisat Protein Ikan; Limbah Ikan Cakalang: Proksimat

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