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Title: | Kapasitas Antioksidan Hidrolisat Protein Hasil Samping Ekstraksi Minyak Mata Tuna |
Other Titles: | Antioxidant Capacity of Hydrolyzed Protein from Tuna Eye Oil Extraction By-product |
Authors: | Trilaksani, Wini Nurhayati, Tati Martosuyono, Pujoyuwono Ramdhani, Putri Nozla |
Issue Date: | 2022 |
Publisher: | IPB University |
Abstract: | Mata merupakan salah satu hasil samping pengolahan tuna yang memiliki
potensi pemanfaatan sebagai bahan baku produk bernilai tambah yaitu virgin fish
oil (VFO) dan hidrolisat protein ikan. Produksi hidrolisat protein mata tuna dapat
mengurangi dampak lingkungan akibat pembuangan. Penelitian ini bertujuan
menganalisis kapasitas antioksidan hidrolisat protein mata tuna hasil samping
ekstraksi minyak mata tuna (VFO) dengan kombinasi perlakuan urutan
penambahan enzim dan waktu inkubasi. Ekstraksi dengan penambahan 0,5%
alkalase setelah sentrifugasi (E2) menghasilkan rendemen minyak tertinggi yaitu
25,82±5,33% dan kadar lemak pelet terendah yaitu 9,40±0,65%. Hidrolisis lanjut
selama 7 jam terhadap pelet hasil penambahan 0,5% alkalase sebelum sentrifugasi
(E1) menunjukkan kapasitas antioksidan kuat sebesar 443,92±11,72 µmol asam
askorbat/g pada metode CUPRAC dan 0,33±0,27 ppm pada metode ABTS.
Kapasitas antioksidan tersebut berkaitan dengan bobot molekul hidrolisat yang
kurang dari 10 kDa serta kandungan residu asam amino hidrofobik dan polar pada
peptidanya. Hidrolisat E1 memiliki efisiensi produksi yang lebih dipilih dibanding
E2. Eye is one of tuna processing by-products that has potential to be used as raw material for value-added products such as virgin fish oil (VFO) and fish protein hydrolysate. The production of tuna eye protein hydrolysate can reduce the impact of waste disposal. This study aimed to analyze the antioxidant capacity of hydrolyzed protein from tuna eye oil (VFO) extraction by-product with combination of enzyme addition order and incubation time. Extraction with 0.5% alcalase addition after centrifugation (E2) resulted in the highest oil yield of 25.82±5.33% and the lowest pellet fat content of 9.40±0.65%. Further hydrolysis for 7 hours of pellets resulted from the addition of 0.5% alcalase before centrifugation (E1) showed strong antioxidant capacity equal to 443.92±11.72 µmol ascorbic acid/g in CUPRAC method and 0.33±0.27 ppm in the ABTS method. The antioxidant capacity of tuna eye protein hydrolysate is related to its molecular weight which is less than 10 kDa, hydrophobicity and polar amino acid residues in its peptide. Hydrolyzate E1 was prefereable than E2 based on its production efficiency. |
URI: | http://repository.ipb.ac.id/handle/123456789/111596 |
Appears in Collections: | UT - Aquatic Product Technology |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Cover.pdf Restricted Access | Cover | 388.1 kB | Adobe PDF | View/Open |
Putri Nozla Ramdhani_C34150036.pdf Restricted Access | Fullteks | 1.11 MB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 1.03 MB | Adobe PDF | View/Open |
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