| dc.description.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%. | en_US |
