Karakteristik Mikroenkapsulat Pepton Ikan Kuniran (Upeneus sp.) yang Dihidrolisis dengan Enzim Papain

Abstract

Peptone is a protein hydrolysate derivative product used as a medium in microbial cultivation. Enzymatically processed peptone has the disadvantage of easily experiencing quality deterioration which can shorten the shelf life of peptone. This study aims to determine the best concentration of papain enzyme and characterize peptone microencapsulates. A method that can maintain the level of stability or durability of peptone is by microencapsulation technique. Fish peptone was enzymatically hydrolyzed with enzyme concentrations of 0% (as control), 0.5%, 1%, 1.5%, and 2%. The best concentration of papain enzyme was obtained at 1% treatment with the highest NTT/NTB value. Microencapsulated peptone of kuniran fish has a chemical composition of 5.40% moisture content, 1.26% ash content, 45.15% protein content, and 0.88% fat content. Other chemical characteristics include yield of 15.2%, solubility of 99.17%, total nitrogen of 11.70%, salt content of 0.64%, and pH of 6.78. The amino acid composition of the measured kuniran fish peptone microencapsulates consisted of 17 amino acids. Microencapsulated peptone applied as a bacterial growth medium showed that the product can be effective as a bacterial growth performance medium just like commercial peptone.