Recovery Enzim Katepsin dari Air Cucian Surimi dengan Pra- perlakuan pH dan Suhu

Abstract

Surimi, which is used for food industry such as kamaboko, is an itermediate fish product. The arising problem with surimi production is liquid waste disposal. Surimi wash water has poluted the environment because of the high Biological Oxygen Demand (BOD). Liquid waste from surimi production is contained with rich organic matter such as enzyme chatepsin. The purpose of this research is determine pH and temperature for enzyme cathepsin recovery from surimi wash water. Temperature and pH which used for recovery are 30°C, 40°C, 50°C, 60°C, 70°C and 3, 4, 5, 6, 7. Sample from every treatment tested with enzyme cathepsin activity assay and total protein. The result from both assay is used to determine spesific enzyme chatepsin activity and purification fold. Recovery enzyme cathepsin was maximised when surimi wash water was treated with acid (pH 5) and heat (60°C) based on spesific enzyme cathepsin activity. Optimized purifification fold was achieved (117) when surimi wash water was treated with acid (pH 5) and heat (60°C).