The production of Kerong fish (Terapon jarbua) peptone using enzymatic hydrolysis

Abstract

Abstract. The Kerong fish (Terapon jarbua) peptone was produced by using alcalase and papain enzymes. The parameters of fish peptone development were temperature (50-65°C), pH 7, and hydrolysis time (4-7 h). Papain and alcalase were used to digest the substrate with concentrations of 0.2% (w/w). The results showed that the highest yield of peptone was resulted by using alcalase and papain enzymes at 65°C for 6 h and 5 h, respectively. The maximum harvest of peptone using alcalase enzyme was shown by soluble protein content of 6.382 mg/ml with N total of 0.535. The highest peptone production using papain enzyme revealed soluble protein content of 5.781 mg/ml with N total of 0.252. It indicated that alcalase enzyme produced more fish peptone T. jarbua than papain enzyme. The resultant fish peptone supported the growth of Pseudomonas aeruginosa, Salmonella thypii, Bacillus subtilis and Clostridium sporogenes.

Optimization of Peptone Production from Soybeans

“…Protein hydrolysate usually comes from animals; kerong fish can be produced through enzymatic hydrolysis using papain enzymes [5]. However, the novelty of this research is that the hydrolyzate is derived from soy vegetable protein.…”