Effectiveness of Bromelain and Papain Enzymes in Hatching Media with Different Salinity on the Hatching Success of Tilapia (Oreochromis niloticus) Eggs

Abstract

Tilapia is euryhaline fish which is commonly cultivated in former shrimp ponds, and belongs to mouthbreeders. The purpose of this study was to determine the hatching success of Tilapia eggs outside the mother's mouth, which was carried out in the salinity medium added with bromelain and papain enzymes. The research method was factorial CRD with enzyme (factor A) and salinity (factor B), with three replications. The research was conducted at the Fish Cultivation laboratory of the Faculty of Fisheries and Marine Sciences, Brawijaya University in January-February 2020. The results showed that papain had more effect on hatchability (93.77%), while the salinity of 5 ppt was the salinity that produced the highest hatchability (93.89%). Moreover, the hatchability was also influenced by the interaction between the enzyme and salinity, namely papain enzyme with a salinity of 5 ppt (98.89%). Meanwhile, bromelain had more effect on the survival of larvae (87.86%), and the salinity that produced the highest survival rate was at 5 ppt (85.75%), but the interaction between enzyme and salinity did not have an effect on the survival of larvae.

Effect of Vitamin C Bioencapsulation in Natural Feed on Protein, Fat, Energy, and Mortality of Milkfish Larvae (Chanos chanos)

“…This quantity is still optimal in supporting larvae life (National Standards Agency of Indonesia, 2011). According to Fariedah et al (2021), exposure to salinity above the salinity tolerance limit causes larvae to struggle to sustain their life due to the significant difference in osmotic pressure between them and their environment. The results of pH measurements for each treatment during maintenance were in the range of 8.0 -8.5.…”

Release of papain incorporated in chitosan films reinforced with cellulose nanofibers

“…The enzyme is characterized by its ability to hydrolyze large proteins into smaller peptides and amino acids, besides presenting anti‐inflammatory, antibacterial, and antioxidant properties. Because it is a proteolytic enzyme, papain causes general hydrolysis of all structural components of bovine muscle, being widely used in the softening of meat (Barekat & Soltanizadeh, 2017; dos Santos et al, 2021; Fariedah et al., 2021; Soares et al., 2020; Sun et al., 2018; Verduzco et al., 2020; Zhou et al., 2017).…”