PENGARUH KONSENTRASI ENZIM PAPAIN TERHADAP KADAR PROKSIMAT DAN NILAI RENDEMEN HIDROLISAT PROTEIN IKAN BANDENG (CHANOS CHANOS FORKS)
ABSTRACT: Milkfish with high
protein content has potential as the raw material of HPI and HPI review of the
fish has not been implemented. This study aims to determine the effect of the
concentration of the enzyme papain to the quality of the protein hydrolyzate of
fresh milkfish (Chanos Chanos Forsskal). This study was conducted laboratory
experimentally. The trial design used in this study was complete random design
to analyze the effect of papain enzyme concentrations (4%, 5%, and 6%) toward
the quality of protein hydrolyzate of milkfish. Protein hydrolyzate of milkfish
could be produced by enzymatic hydrolysis using papain enzyme. The observed
parameters were the yield and the proximate level (level of protein, fat,
water, and ash). Type of enzyme and concentration had significant effect toward
the proximate level of protein, fat, water, and yield, but not significant
toward the level of ash. The optimal condition to hydrolyze milkfish flesh into
protein hydrolyzate was by using papain enzyme with concentration of 5% (b/v).
Keyword: Milkfish, hydrolyzate
of protein, enzyme papain
Penulis: Ima Wijayanti,
Romadhon Romadhon, Laras Rianingsih
Kode Jurnal: jpperikanandd150454
