| dc.description.abstract | One of the by-products generated from the pangasius (Pangasius sp.) fillet
processing industry is skin, which contains a high protein content and has the
potential to be utilized as a raw material for fish protein hydrolysate to produce
bioactive components. To date, the use of fish skin has primarily focused on the
production of collagen and gelatin, while the direct exploration of protein
hydrolysates remains limited. Fish protein hydrolysates have the potential to
produce bioactive peptides with various biological activities, including antioxidant
properties.
This study aimed to determine the optimal defatting conditions through
variations in NaHCO3 concentration and soaking time in reducing the fat content of
pangasius skin, to evaluate the effect of alcalase enzyme concentration and
hydrolysis time on the degree of hydrolysis, and to determine the antioxidant
activity of fish protein hydrolysates derived from pangasius skin under selected
hydrolysis conditions. The study was conducted in three stages. The first stage
involved defatting pangasius skin using NaHCO3 solutions at different
concentrations and soaking times to determine the optimal treatment for fat
reduction. The second stage was the enzymatic hydrolysis process using alcalase
with varying enzyme concentrations and hydrolysis times to evaluate the degree of
hydrolysis. The third stage involved characterizing the selected fish protein
hydrolysate using antioxidant activity assays with 2,2-diphenyl-1-picrylhydrazyl
(DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)
methods, as well as molecular weight analysis.
The results showed that defatting with 1% NaHCO3 for 15 minutes yielded
the highest fat reduction of 72.4%. The use of alcalase enzyme significantly affected
the degree of hydrolysis of pangasius skin protein hydrolysates, with values ranging
from 36.72 to 43.55%. The selected hydrolysate exhibited the highest antioxidant
activity at 3% enzyme concentration, with IC50 values of 22.08 ppm and 7 ppm for
DPPH and ABTS methods, respectively. The resulting protein hydrolysate had a
molecular weight ranging from 8.20 to 10.96 kDa, indicating the formation of lowmolecular-
weight peptides with potential antioxidant activity. | |
