HIDROLISIS PROTEIN TINTA CUMI-CUMI (Loligo sp) DENGAN ENZIM PAPAIN
Abstract: The objective of
this research were to know yield, protein content, free α-amino nitrogen,
degree of hydrolysis, and amino acid of the result hydrolysis of ink protein
squid (Loligo sp) with papain enzyme. The research used the method completely
randomized design with two replications of the treatment factors, the
difference in the concentration of the papain enzyme (0%, 1%, 2%, 3%, 4%, 5%,
and 6%). The parameters of research were yield, protein content, free α-amino
nitrogen, degree of hydrolysis, and amino acids. The results of research showed
that differences in the concentration papain enzyme significant effect on the
value of yield, protein content, free α-amino nitrogen, and degree of
hydrolysis. Yield ranges from 78.05% to 88.61%, protein content from 28.90
mg/ml to 36.31 mg/ml, free α-amino nitrogen from 0.49 mg/ml to 10.99 mg/ml, the
degree of hydrolysis from 0.016 to 0.345, and contains 14 kinds of amino acids
of the 15 amino acids analyzed, histidine, arginine, threonine, valine,
isoleucine, leucine, phenylalanine, lysine, glutamic acid, aspartic acid,
serine, glycine, alanine, and tyrosine. The content of amino acid and degree of
hydrolysis highest contained in the P2 treatment (papain enzyme concentration
of 2%).
Penulis: Kurniawan, Susi
Lestari, Siti Hanggita R. J.
Kode Jurnal: jpperikanandd120242
