Pengaruh Kadar Enzim Papain terhadap Hasil Samping Industri Ikan Sidat (Anguilla bicolor bicolor)

Abstract

Hasil samping ikan sidat dapat dikembangkan menjadi produk bernilai ekonomi tinggi yaitu dengan pembuatan hidrolisat protein. Hidrolisat protein merupakan hasil penguraian protein menjadi peptida sederhana melalui proses hidrolisis oleh enzim, asam, atau basa. Tujuan penelitian ini adalah menentukan pengaruh penambahan enzim papain (1, 2, 3%) terhadap derajat hidrolisis, bobot molekul dan aktivitas antioksidan serta struktur mikroskopis hidrolisat protein hasil samping ikan sidat segar dan rebus. Hidrolisat protein dengan perlakuan segar dan rebus menggunakan enzim papain 1, 2, dan 3% tidak berpengaruh nyata terhadap derajat hidrolisis. Hidrolisis dilakukan pada suhu 55℃ selama 3 jam dengan waterbath shaker. Derajat hidrolisis tertinggi yaitu pada hidrolisat segar 3% dan rebus 1%. Bobot molekul hidrolisat protein hasil samping ikan sidat yang diperoleh berkisar 7-11 kDa. Aktivitas dan kapasitas antioksidan tertinggi terdapat pada sampel yang telah diberi perlakuan penambahan enzim yakni hidrolisat segar dan hidrolisat rebus.

The by-product of eel can be developed into a product with high economic value by making protein hydrolysate. Protein hydrolysate is the result of the breakdown of proteins into simple peptides through the hydrolysis process by enzymes, acids, or bases. This study aimed to determine the effect of the addition of papain enzymes (1, 2, 3%) on the degree of hydrolysis, molecular weight, and antioxidant activity as well as the microscopic structure of protein hydrolysate byproducts of fresh and boiled eel. Protein hydrolyzate with fresh and boiled treatment using papain 1, 2, and 3% enzymes did not significantly affect the degree of hydrolysis. Hydrolysis was carried out at 55℃ for 3 hours with a water bath shaker. The highest degree of hydrolysis was at 3% fresh hydrolyzate and 1% boiled. The molecular weight of the protein hydrolyzate by-product of eel obtained ranged from 7-11 kDa. The highest antioxidant activity and capacity were found in samples that had been treated with the addition of enzymes, namely fresh hydrolyzate, and boiled hydrolyzate.