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PKP Metadata Items |
Metadata for this Document |
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| 1. |
Title |
Title of document |
Functional Properties of Protein Hydrolysates from Skipjack Tuna Byproducts Using Response Surface Methodology |
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| 2. |
Creator |
Author's name, affiliation, country |
Dwi Yanuar Budi Prasetyo; Doctoral Programe-Aquatic Resources
Management, Faculty of Fisheries and
Marine Sciences, Diponegoro University, Jl.
Prof. H. Soedarto, S.H. Semarang 50275,
Indonesia; Indonesia |
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| 2. |
Creator |
Author's name, affiliation, country |
Tri Winarni Agustini; Department of Fisheries Product Technology,
Faculty of Fisheries and Marine Sciences,
Diponegoro University, Jl. Prof. H. Soedarto,
S.H. Semarang 50275, Indonesia |
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| 2. |
Creator |
Author's name, affiliation, country |
Gemala Anjani; Department of Nutrition Science, Faculty of
Fisheries and Marine Sciences, Diponegoro
University, Jl. Prof. H. Soedarto, S.H.
Semarang 50275, Indonesia |
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| 2. |
Creator |
Author's name, affiliation, country |
Putut Har Riyadi; Fisheries Science, Faculty of Fisheries and
Technology, nahdlatul Ulama, University of
Purwokerto, Jl. Sultan Agung No. 42,
Banyumas 53145, Indonesia |
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| 3. |
Subject |
Discipline(s) |
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| 3. |
Subject |
Keyword(s) |
Functional Properties; Fish Protein Hydrolysis; Response Surface Methodology; Skipjack Tuna By-products |
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| 4. |
Description |
Abstract |
Protein hydrolysates from skipjack tuna by-products are rich in protein and excellent in functional properties, making them a valuable source of nutrients for humans. This research sought to determine the optimal pH, temperature, and hydrolysis time for producing protein hydrolysates from skipjack tuna byproducts (PHST) using Response Surface Methodology (RSM). A total of 20 g of PHST was prepared from frames and trimmings, samples were hydrolyzed under the following conditions: pH of 6 (P1) and 7 (P2), temperatures of 50°C (S1), 60°C (S2), and 70°C (S3), and hydrolysis times of 90 minutes (T1), 180 minutes (T2), and 270 minutes (T3). The hydrolysis process was terminated by inactivating the enzyme at 80°C for 30 minutes. The filtrate was ready for further analysis in the laboratory. Data and design experiments were analyzed using Box-Behnken Design (BBD) with the Design-Expert (DX) 13® software (Stat-Ease Inc. Minneapolis) to determine the optimum conditions for higher PHST production. A quadratic model was developed to predict the production of PHST. The RSM recommendation was to perform hydrolysis at pH 6.386 and a temperature of 61.190°C for a hydrolysis time of 228.540 minutes to result in a desirability of 0.906 in producing PHST with 85.680% DH, a protein solubility of 51.538%, and a viscosity of 3.587%. The study results showed that PHST can be used as a promising food ingredient and protein source in the food system.
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| 5. |
Publisher |
Organizing agency, location |
:Agency for Marine and Fisheries Research and Human Resources, Indonesia |
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| 6. |
Contributor |
Sponsor(s) |
Aquatic Resources Management, Faculty of Fisheries and Marine Science, Diponegoro University |
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| 7. |
Date |
(YYYY-MM-DD) |
2024-12-31
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| 8. |
Type |
Status & genre |
Peer-reviewed Article |
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| 8. |
Type |
Type |
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| 9. |
Format |
File format |
PDF |
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| 10. |
Identifier |
Uniform Resource Identifier |
https://www.bbp4b.litbang.kkp.go.id/squalen-bulletin/squalen/article/view/929 |
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| 10. |
Identifier |
Digital Object Identifier (DOI) |
https://doi.org/10.15578/squalen.929 |
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| 11. |
Source |
Title; vol., no. (year) |
Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology; Vol 19, No 3 (2024): December 2024 |
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| 12. |
Language |
English=en |
en |
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| 13. |
Relation |
Supp. Files |
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| 14. |
Coverage |
Geo-spatial location, chronological period, research sample (gender, age, etc.) |
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| 15. |
Rights |
Copyright and permissions |
Copyright (c) 2024 Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
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