Enzymatization of Nila Fish (Oreochromis Niloticus) Protein Hydolysate by Combination of Bromelin and Pepsin Enzymes

Emma Zaidar Nasution; Laila Marhamah  Nasution

doi:10.32734/jcnar.v6i2.18375

Authors

Emma Zaidar Nasution Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan, 20155, Indonesia
Laila Marhamah Nasution Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan, 20155, Indonesia

DOI:

https://doi.org/10.32734/jcnar.v6i2.18375

Keywords:

Amino Acids, Antibacterial, Enzymatic, Nila Tilapia, Protein Hydrolysate

Abstract

Nile Tilapia (Oreochromis niloticus) is a freshwater fish with better nutritional content compared to other freshwater fish, making it suitable for use as a source for protein hydrolysate production. Protein hydrolysate is the result of the breakdown of protein into short-chain compounds through hydrolysis. This research aims to hydrolyze the minced Nile tilapia meat using a combination of bromelain and pepsin enzymes at a concentration of 5% and pH 7 conditions for 5-6 hours. The hydrolysis results using the combination of bromelain and pepsin enzymes (B100: P0) have a yield value of 12.68%, ash content of 2.94%, protein of 57.25%, water 2.65%, and fat 10.25% with a degree of hydrolysis of 61.46%. The hydrolysate has antibacterial properties against Staphylococcus aureus and Escherichia coli bacteria with inhibition zones of approximately 8.3 mm and 8.5 mm, respectively, at a concentration of 1 (mg/µL), contains 15 types of amino acids with the highest composition being lysine 5.12% and the highest non-essential amino acid being aspartic acid 5.75%.

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