KARAKTERISTIK DAN AKTIVITAS ANTIOKSIDAN HIDROLISAT PROTEIN IKAN NIKE (Awaous melanocephalus)

Taniyo, Wisna; Salimi, Yuszda K.; Iyabu, Hendri

doi:10.31602/dl.v4i2.5935

Cited by 3 publications

(2 citation statements)

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“…Protein hydrolysate is a product of the breakdown or breakdown of proteins into short-chain peptides through various chemical, thermal, fermentation, and enzymatic processes [70][71][72]. Protein hydrolysates can be both liquid and powder [73].…”

Section: Hydrolysate Proteinmentioning

confidence: 99%

Potential and Trends Processing of Shrimp Industry by-Products in Food: A Review

Mariati Thamrin,

Miftahul Ilmi,

Hasizah

2024

BIO Web Conf.

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The shrimp processing industry represents the largest fisheries sector globally due to its high demand and market value. Generally, the only shrimp parts that are often produced in factories are in the form of headless and peeled shrimp (shrimp without skin and head), about 88.5%. During processing, by-products are produced and require proper treatment. Shrimp by-product production has increased dramatically in recent years, leading to waste collection, disposal and pollution problems. The trend of utilisation of shrimp by-products needs to be carried out because these by-products have the potential to produce innovative products that have added value and are sustainable. By-products such as shrimp heads and shells contain proteins, minerals, fats, amino acids and bioactive compound components that can be used as additives and raw materials. The purpose of this paper is to examine the potential utilization of shrimp processing industry by-products. By converting these by-products into value-added products such as bioplastic, flavouring, natural food pigments, shrimp oil, and protein hydrolysates. Processing using various conventional and enzymatic extraction methods has the potential to reduce by-products. Utilisation of shrimp by-products can provide an attractive alternative to reduce dependence on synthetic products in the food industry, while providing the added benefit of more efficient and environmentally friendly by-product management.

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Section: Hydrolysate Proteinmentioning

confidence: 99%

Potential and Trends Processing of Shrimp Industry by-Products in Food: A Review

Mariati Thamrin,

Miftahul Ilmi,

Hasizah

2024

BIO Web Conf.

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“…On average, fish with low-fat content have high protein levels, and vice versa in fat fish have low protein levels. Lack of fish meat can also cause kwashiorkor disease, hungry edema, inhibited growth of eyes, skin, and bones, reduced children's intelligence levels, and even cause death (Taniyo et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

The Effectiveness of Using Direct Sunlight on the Drying Process of Salted Fish Without Formalin

Sabilah

Khairunnisa

Monalia

et al. 2022

IJNSE

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Salted fish is one of the side dishes that are in great demand by the people of Indonesia. This study aims to analyze the effectiveness of the use of direct sunlight on the drying process of salted fish without formalin. The method used in this research is the experimental method. Where this data collection uses various types of fish to be used as salted fish and there are also some fish that are not salted. The types of fish used in this study were river fish, tilapia, singkek fish, and marine fish. The process of making this salted fish lasts 3-5 days. It depends on the type of fish used and the weather or sunlight during the drying process. The drying process of salted fish that is applied is using direct sunlight or traditionally and does not use chemicals or formalin. The results obtained during drying, fish that do not use salt easily spoil quickly and cannot last long. The smell of unsalted fish is more pungent and the color of the fish also changes. While the fish that is given salt does not smell bad, the color of the fish also does not change.

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Enzymatic Hydrolysis of Protein Hydrolysate from Pangasius sp. by-Product using Bromelain

Nurdiani,

Firdaus,

Prihanto

et al. 2024

Curr Res Nutr Food Sci

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Fish protein hydrolysate (FPH) is a product resulting from the degradation of fish protein into simple peptides and amino acids through hydrolysis. This study aims to optimise the enzymatic hydrolysis conditions of Pangasius sp. by-products to produce high-quality fish protein hydrolysate. Bromelain enzyme was used as the catalyst for hydrolysis. The degree of hydrolysis (DH), pH and antioxidant activity of FPH were used as response parameters. The optimisation was done using response surface methodology (RSM) by applying two factors (enzyme concentration and incubation time) with a 3-level Central Composite Design (CCD) model. The result showed that the bromelain concentration and incubation time of catfish protein hydrolysate gave significantly different effects (p<0.05) on the response parameters of Pangasius protein hydrolysate. Hydrolysis of Pangasius protein with 0.04% bromelain enzyme and incubation time of 2.8 hours resulted in DH, pH and DPPH antioxidant activity of 35.88%, 7.07 and 29.86%, respectively. The response value of Pangasius protein hydrolysate was within the range of the predicted value of hydrolysate. Therefore, the optimum conditions suggested by RSM can be used in the future production of Pangasius FPH. In addition, amino acid profiles of Pangasius protein hydrolysate showed high concentrations of Glycine, L-glutamic acid and L-aspartic Acid.

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KARAKTERISTIK DAN AKTIVITAS ANTIOKSIDAN HIDROLISAT PROTEIN IKAN NIKE (Awaous melanocephalus)

Cited by 3 publications

References 1 publication

Potential and Trends Processing of Shrimp Industry by-Products in Food: A Review

Potential and Trends Processing of Shrimp Industry by-Products in Food: A Review

The Effectiveness of Using Direct Sunlight on the Drying Process of Salted Fish Without Formalin

Enzymatic Hydrolysis of Protein Hydrolysate from Pangasius sp. by-Product using Bromelain

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