Karakteristik Fisikokimia Hidrolisat Protein Ikan Selar (Selaroides sp.) Dengan Variasi Enzim Protease dan Papain Serta Penambahan Maltodekstrin

Abstract

Ikan selar (Selaroides sp.) dengan protein tinggi 64.27% berpotensi sebagai hidrolisat protein ikan (HPI). Penelitian ini bertujuan untuk mengekstraksi HPI dari ikan selar dengan variasi jenis dan konsentrasi enzim protease dan papain guna mengetahui pengaruhnya terhadap sifat fisikokimia HPI yang dihasilkan. Penelitian dilakukan secara eksperimental dengan rancangan acak lengkap (RAL). Perlakuan yang dilakukan adalah formulasi A1 5% (b/v) enzim papain (Merck), aktivitas enzim 30.000 U/mg, A2 10% (b/v) enzim papain (Merck), aktivitas enzim 30.000 U/mg, B1 5% (b/v)
enzim protease A komersil, aktivitas enzim 100.000 U/mg, B2 10% (b/v) enzim protease A komersil, aktivitas enzim 100.000 U/mg, C1 5% (b/v) enzim protease B komersil, aktivitas enzim 100.000 U/mg dan C2 10% (b/v) enzim protease B komersil, aktivitas enzim 100.000 U/mg. Ikan selar segar dilumatkan, dihidrolisis dengan enzim protease pada konsentrasi 5% dan 10% dalam fermentor pada suhu 55°C selama 5 jam, lalu di inaktivasi enzim pada suhu di atas 80°C selama 10-15 menit. Hidrolisat dikeringbekukan dengan penambahan maltodekstrin 10% sebagai filler. Formulasi C1 menghasilkan kadar protein tertinggi tanpa filler (90.27%), sedangkan formulasi A2 menghasilkan kadar protein tertinggi dengan filler (35.19%). Rendemen lumatan daging ikan mencapai 53.21%. Nilai kelarutan 95.50%, daya serap air 0.27 mL/g, daya serap lemak 1.7 mL/g, asam amino yang paling dominan adalah asam glutamat. Hasil penelitian ini memberikan wawasan penting dalam pengembangan produk HPI sebagai bahan pangan fungsional dengan nilai gizi tinggi.

Abstract

As the second most biodiverse country in the world, Indonesia has a wealth of biological resources, including fishing by-products (HTS). A high-protein HTS (64.27% dry bases) that has the potential to be processed into value-added fish protein hydrolysate (HPI) is yellow stripe scad (Selaroides sp.). This study aimed to examine the impact of different protease types and concentrations on HPI physicochemical features, this study evaluated HPI from yellow stripe scad. A completely randomized design (CRD) was used in the experiment. The treatments consisted of formulations: A1 (5% (b/v) papain enzyme (Merck),enzyme activity 30.000 U/mg), A2 (10% papain (Merck), enzyme activity 30.000 U/mg), B1 (5% commercial protease A, enzyme activity 100.000 U/mg), B2 (10% commercial protease B, enzyme activity 100.000 U/mg), C1 (5% commercial protease B, enzyme activity 100.000 U/mg), and C2 (10% commercial protease B, enzyme activity 100.000 U/mg). Fresh yellow stripe scad was minced, hydrolyzed with 5% and 10% protease in a fermenter (5 hours,55 °C), followed by enzyme inactivation (10-15 minutes,>80°C). The hydrolysate was freeze-dried with 10% maltodextrin as filler. Protein content, yield, and hydrolysis degree were among the factors that were tested. While formulation A2 had the highest protein level with filler (35.19%), formulation C1 had the highest protein content without filler (90.27%). Within the ideal processing range, the yield of minced fish was 53.21%. The solubility value is 95.50%, the water absorption capacity is 0.27 mL/g, the fat absorption capacity is 1.7 mL/g, and the most dominant amino acid is glutamic acid These results encourage the sustainable use of Indonesia’s fisheries resources by offering important insights for developing HPI as a high-nutrition functional food ingredient