KOMPOSISI KIMIA DAN PROFIL ASAM AMINO DARI HIDROLISAT ENZIMATIK DAGING IKAN KEMBUNG (Rastrelliger sp.)

Max R. Wenno; Jusuf Leiwakabessy; Martha L. Wattimena; Sherly Lewerissa; Imelda K. E. Savitri; Bernita br Silaban; Ester E. E. M. Nanlohy; Joganna Tupan

doi:10.30598/jinasua.2022.2.2.169

Max R. Wenno Dosen Program Studi Teknologi Hasil Perikanan, FPIK, Universitas Pattimura
Jusuf Leiwakabessy Dosen Program Studi Teknologi Hasil Perikanan, FPIK, Universitas Pattimura
Martha L. Wattimena Dosen Program Studi Teknologi Hasil Perikanan, FPIK, Universitas Pattimura
Sherly Lewerissa Dosen Program Studi Teknologi Hasil Perikanan, FPIK, Universitas Pattimura
Imelda K. E. Savitri Dosen Program Studi Teknologi Hasil Perikanan, FPIK, Universitas Pattimura
Bernita br Silaban Dosen Program Studi Teknologi Hasil Perikanan, FPIK, Universitas Pattimura
Ester E. E. M. Nanlohy Dosen Program Studi Teknologi Hasil Perikanan, FPIK, Universitas Pattimura
Joganna Tupan Dosen Program Studi Teknologi Hasil Perikanan, FPIK, Universitas Pattimura

DOI: https://doi.org/10.30598/jinasua.2022.2.2.169

Keywords: Mackerel fish, deffated, protein hydrolyzate, chemical composition, amino acids

Abstract

Mackerel is a fish that has important economic value. This fish, apart from containing a high nutritional composition such as protein, vitamins and minerals, also contains omega-3 unsaturated fatty acids. The high protein content of mackerel can be utilized as a protein hydrolyzate. Fish protein hydrolyzate is produced from the process of breaking down fish protein into simple peptides and amino acids through hydrolysis by enzymes, acids or bases. The aim of the study was to determine the chemical composition and amino acid profile of mackerel meat protein hydrolyzate. The method used in this study is the experimental method (experiment). The chemical composition of fresh mackerel and hydrolyzate were protein 5.34% and 20.80%, fat 17.75% and 7.56%, water 74.76% and 67.56%, ash 1.34% and 1.46%, carbohydrates 0.8% and 2.62%. The results of the analysis of amino acids produced 17 types of amino acids consisting of 9 types of essential amino acids and 8 types of non-essential amino acids. The highest essential amino acid was lysine at 12.65% and the lowest was methionine at 1.49% while the highest non-essential amino acid content was glutamic acid at 11.20% and the lowest was cysteine 0.20%.

Downloads

Download data is not yet available.

References

Ahn C. B., Y. J. Jeon, Y.T. Kim, J. Y. Je. 2012. Angiotensin I converting enzyme (ACE) inhibitory peptides from salmon byproduct protein hydrolysate by Alcalase hydrolysis. Process Biochemistry Journal, 47, 2240–2245.
[AOAC] Association of Official Analitical Chemist. 2005. Official methods of analysis of the association of official analytical chemist 17th edition. Agriculture chemicals contaminant drug. Maryland, AOAC International, USA.
Beaulieu. M. Desbiens, J. Thibodeau and S. Thibault. Pelagic fish hydrolysates as peptones for bacterial culture media. Can J. Mirobiol, 55: 1240-1249.
Dong, F.D. Bechtel, P. 2010. New fish feeds made from fish by products. http://www.ars.usda.gov/is/AR/archive/ oct10/ leftovers1010.htm.
Hzu, K. 2010. Purification of antioxidative peptides prepared from enzymatic hydrolysates of tuna dark muscle by- product. Food Chemistry, 122, 42–48.
Je, J. Y., Lee, K. H., Lee, M. H., dan Ahn, C. B. 2009. Antioxidant and antihypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis. Food Research International, 42, 1266–1272.

Ngo D. H., B. Ryu, T. S. Vo, S. W. A. Himaya, I. Wijesekara and S. K. Kim. 2010. Free Radical Scavenging and Angiotensin I- Convertig Enzyme Inhibitory Peptides from Pasific Cod (Gadus macrocephalus) Skin Gelatin. International Journal of Biological Macromolecules, 49: 1110– 1116.
Raghavan, S., dan Kristinsson, H. G. 2008. Antioxidative efficacy of alkali-treated Tilapia protein hydrolysates: A comparative study of five enzymes. Journal of Agricultural and Food Chemistry, 56, 1434–1441.
Ren, J., Zhao, M., Shi, J., Wang, J., Jiang, Y., Cui, C., Kakuda, Y., dan Xue, S. J. 2008. Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry. Food Chemistry, 108, 727–736.

Samaranayaka, A. G. P., dan Li-chan, E. C. Y. 2008. Autolysis-assisted production of fish protein hydrolysates with antioxidant properties from Pacific hake (Merluccius productus). Food Chemistry, 107, 768–776.

Wattimena M. L., J. L. Thenu, M. R. Wenno, D. M. Nendissa and D. Soukotta. 2020. Phisico- chemical and Microbial Characteristics and Antibacterial Activities of the Fermented Viscera fish Sauce.. Journal of Food Processing and Technology. Vol 11, Iss 1, no. 818.

Wenno M. R., Suprayitno E, Aulani‟am A, Hardoko. 2016a. The Physicochemical Characteristics and Angiotensin Converting Enzyme (ACE) Inhibitory Activity of Skipjack Tuna (Katsuwonus pelamis) "bakasang". J Teknol, 78(4–2): 119–124.

Wenno M. R., Suprayitno E, Aulani‟am A, Hardoko. 2016b. Identification and Molecular Interaction Mechanism Angiotensin Converting Enzyme Inhibitory Peptide from “Bakasang” (Fermented Skipjack Tuna (Katsuwonus pelamis)). International Journal of PharmTech Research, 9(12): 591-598.