Degradation of Milkfish Bone (Chanos- chanos Forsskal) with Pure Papain Enzyme Concentration and Heating Time

Abstract

Aim: This study aimed to determine the physicochemical characteristics of calcium phosphate derivatives of milkfish bones (Chanos-chanos Forsskal) with treatment pure papain enzyme concentration and heating time.
 Study Design: The experimental design used was a factorial complete randomized design, namely factor A = hydrolysis with the use of pure papain enzymes and factor B was heating time using a temperature of 60oC, each treatment was repeated 3 times.
 Place and Duration of Study: Research was carried out from September 2018 to July 2019, Agroindustry Workshop, and Chemical Laboratory, Department of Fishery Product Processing Technology, Pangkep State Agricultural of Polytechnic, Physics Laboratory, Science Center, Faculty of Mathematics and Natural Sciences, Hasanuddin University, Chemistry Laboratory, Makassar State Islamic University, Inorganic Chemistry Laboratory MIPA Lampung State University.
 Methodology: Milkfish bones were added with distilled water and pure papain enzyme at pH 8 with a concentration of 4%, 6% and 8%, degraded by heating at 60°C for 6, 8, and 10 hours after extraction, result were then dried in oven at 50°C. After drying, it ground with a bone crusher. The flour was analyzed, namely: physical tests including yield, whiteness degree, proximate test including moisture content, ash content, protein content, fat content, calcium, phosphorus, functional groups using FTIR, crystallinity using XRD, morphology using SEM/EDS.
 Results: The results of the analysis of the concentration of pure papain enzyme 8% with a heating time of 10 hours gave the best result, obtained 3.24% moisture content, 83.28% ash content, 10.28% protein, 3.20% fat, 49.30% calcium, 29.17% phosphorus, 7.16% yield, 88.68% whiteness. FTIR analysis has carboxyl groups (OH-), carbonate groups (CO32-) and phosphate groups (PO43-). These are the main components of hydroxyapatite formation where the phosphate absorption band spectra (PO43-) are at a wave frequency of 403.60 cm-1 with an intensity 36.568% is V3PO43- The crystallinity of calcium phosphate derivatives is 74.53% µm hydroxylapatite, 11.94% tricalcium phosphate µm, 13.53% dicalcium phosphate µm. Morphology of Calcium Phosphate Derivative Compounds using XRD, which showed a degree of crystallinity of 73.04% and a crystal size of 4.717 µm.
 Conclusion: The result of the analysis obtained by the combination treatment of pure papain enzyme concentration of 8% with a heating time of 10 hours are the best of the other treatment.

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“…Milkfish protein content ranges from 20-24%, glutamic amino acid 1.39%, unsaturated fatty acids 31-32% and contains macro and micro minerals namely Ca, Mg, Na, K, Fe, Zn, Cu and Mn. [4] The superior nutritional value of milkfish as a fishery product is that apart from its high protein and mineral content and low cholesterol content, milkfish also contains unsaturated fatty acids, especially polyunsaturated fatty acids or more, namely Omega-3 fatty acids (EPA and DHA) and Omega-6. EPA and DHA play a role in lowering blood cholesterol levels, increasing immunity, reducing the risk of coronary heart disease, artherosclerosis, thrombosis, reducing cancer cell growth activity, curing rheumatoid arthritis symptoms, stimulating brain growth in children and increasing intelligence [4].…”