Aktivitas Enzim Protease dan Lipase Viscera Ikan Kembung (Restrelliger sp) pada pH Dan Konsentrasi Garam Berbeda
ABSTRACT: This research was
conducted to measure the activity of visceral protease and lipase of mackerel
(Rastrelligersp) at different pH and salt concentration. Mackerel, weighing ±
150 g/each were obtained from a fish market in Pekanbaru. Fish weretransported
to the laboratory; and at the laboratory, the fish were eviscerated and their
visceral organs (intestines, kidneys, liver, spleen, cord, pancreas and gonad)
were blended in Tris-HCl buffer and filtered for their crude enzyme extract.
The protease activity was measured at pH 6, 7, 8, 9, 10 and 11; and lipase
activity was measured at pH2, 3, 4, 5, 5.5, 6, 7, 8, 9, 10 and 11. The protease
and lipase activity werealso measured atsalt concentration 0%, 3%, 6%, 9%, 12%
and 15%. The results showed that the protease and lipase activity varies with
pH value and salt concentration. Protease activity at pH 11 (1,610µmol/ml)and
salt concentration 6%(0,869 µmol/ml)showed the highest activity; and pH 10
(0,031µmol/ml) and salt concentration 15% (0,073µmol/ml) was the lowest activity.
Lipase activity at pH 4 (2,428 µmol/ml) and salt concentration 3%
(4,131µmol/ml) was the highest activity; and pH 11 (0,042µmol/ml) and salt
concentration 15% (2,237µmol/ml) was the lowest activity. The protease and
lipase activity were decreased withthe increasing of salt concentration.
Keywords: protease, lipase,
visceral enzyme, mackerel fish
Penulis: Bustari Hasan, Desmelati,
Dian Iriani, Titania Nugroho, M Andesba Arifin, Andhra Syatapahana
Kode Jurnal: jpperikanandd150775
