OPTIMIZATION OF ENZYMATIC HYDROLYSIS OF FISH PROTEIN HYDROLYSATE (FPH) PROCESSING FROM WASTE OF CATFISH FILLET PRODUCTION
Abstract: An experiment to
determine the optimum condition of fish protein hydrolysate (FPH) processing
has been conducted to produce FPH with high protein content. The raw material
was catfish (Pangasius sp.) waste from catfish fillet production. Fat content,
sensory (color, odor and flavor), total number of bacteria (TPC) and E. coli
were analyzed as supporting parameters. The experiment was initiated with
preliminary experiment to determine the optimum temperature (temp variation:
50oC, 55oC, 60oC, and 65oC) and concentration of commercial papain enzyme (conc
variation: 4%, 6%, and 8%) in FPH hydrolysis, while the main experiment was to
determine the optimum time of hydrolysis (time variation: 6, 12, 24, 36, and 48
hours), and pH (pH variation: 5 and 7). Results showed that the optimum
temperature in preliminary experiment was 60oC and optimum concentration of
enzyme was 4%, whereas the main experiment resulted the optimum hydrolysis time
of 48 hours and optimum pH of 5. This condition produced FPH with protein
content of 1.21% wet weight basis (wb)
or 39.03% dry weight basis (db) and fat content of 0.16% wb (5.16% db).
The sensory analysis of the end product revealed that from max score of 5, the
scores of color, odor and flavor of the FPH were 3.50, 2.17 and 2.29,
respectively. The product had TPC of 1.1x 107CFU/g with no E. coli infection.
Keywords: Fish protein
hydrolysate (FPH), Pangasius waste, papain, hydrolysis
Author: Bagus Sediadi Bandol
Utomo, Theresia Dwi Suryanigrum, Herbert R Harianto
Journal Code: jpperikanangg140021
