Pembuatan Hidrolisat Protein Ikan Nila (Oreochromis niloticus) Secara Enzimatis dengan Kombinasi Enzim Bromelin dan Enzim Pepsin

Abstract

Tilapia (Oreochromis niloticus) is a freshwater fish that has better nutritional content than other freshwater fish. Tilapia can be used as a source of Protein hydrolyzate. Protein hydrolyzate is the result of the decomposition of proteins into short chain coumpounds due to te hydrolysis process. In this study, tilapia meat was mashed, then hydrolyzed using a combination of bromelain enzymes and pepsin enzymes at a concentration of 5% pH 7 for 5-6 hours. The hydrolysis solution was then centrifuged and then dried using a freezer dryer. Characterization of tilapia protein hydrolyzate carried out enzymatically using a combination of bromelain enzymes and pepsin enzymes showed that the B100 : P0 variation was the best treatment with a yield value of 12.68% and chemical composition such as ash, protein water, and fat content of 2.94%, 57.25%, 2.65%, 10.25%, and has a degree of hydrolysis of 61.46%. Tilapia protein hydrolyzatehas antibacterial activity against Staphylococcus aureus and Escherichia coli with an inhibition power of 8.3 mm and 8.5 mm at a concentration 1 (mg/μL). Tilapia fish protein hydrolyzate contains 15 types of amino acids, namely 9 essential amino acids and 6 non- essential amino acids. The highest essential amino acid composition was lysine at 5.1% while the highest non-essential amino acid was asparticacidat 5.75%.