| dc.description.abstract | The process of deterioration of fresh fish quality begins with an enzimatis damage, one of them is katepsin. To prevent deterioration of fish, an inhibitor can be obtained naturally from the body of fish. The purpose of this research was to use extract of cathepsin inhibitor from cat fish for inhibit deterioration of milk fish. This research showed that temperature of 80 ºC was the optimum temperature for extracting inhibitor complex with inhibitory activity of 92,88%. Cathepsin inhibitor gave the most effective to prevent deterioration (85,29% inhibitory activity) after diluted two fold on buffer solution. Soaking with inhibitors from cat fish katepsin capable to inhibit the deterioration of fish quality longer than 72 hours (3 days) compared with control fish, milk fish (soaking in buffer). Keywords : cat fish, cathepsin, inhibitor, milk fish | id |
