Produksi dan Karakterisasi Pepton Ikan Hasil Tangkap Sampingan (HTS) Busuk dengan Pepton Komersial sebagai Pembanding

Abstract

By-catch fish is a part of fishing catch that accidentally catched. Nowadays the utilization of by-catch fish is not optimal and has a low economic value. This research objective is producing peptone from a rotten by-catch fish and comparing the peptone characteristic with a commercial peptone. The produced pepton has high protein content (71.39%) and low fat content (0.27%). A peptone was produced with hydrolysis process on optimum condition, i.e. 0.3% papain enzym consentration and 5 hours hydrolysis. It has characteristic of 99.96% solubility, 11.42% nitrogen, 1.76% α-Amino free nitrogen, 15.41% AN/TN ratio. 7,82% salt, and pH 7.1. Peptone that produced from rotten by-catch fish can be a media for growing Escherichia coli and Staphylococcus aureus bacteria with slightly optical density (OD) higher value than oxoid (commercial peptone).