Optimasi pembuatan hidrolisat protein dari daging cucut (carcharinus sp.) menggunakan viscera dan tripsin=Optimation of the Process for Making Protein Hydrolysates from Shark (Carcharinus sp.) Flesh Using Fish Viscera...

• Main Author: Perpustakaan UGM, i-lib
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2005
• Subjects: Jurnal i-lib UGM
• Online Access: https://repository.ugm.ac.id/20637/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=3490
• Institution: Universitas Gadjah Mada

The objective of this research was to examine the optimum condition of enzymatic hydrolysis of shark protein by visceratic enzyme and trypsin. Processing condition for hydrolysis of shark flesh were hydrolysis protein of raw flesh using viscera (HRV), hydrolysis protein of press cake using viscera (HPV), hydrolysis of raw flesh using tripsin (HRT) and hydrolysis of press cake using tripsin (HPT). Completely Randomized Design by two factors (temperature and length of incubation) was used for each condition. The degree of hydrolysis was monitored by TNBS method, the optimum temperature and length of incubation were estimated by respon surface methodology (SAS 6.12 Programme). The result showed that the optimum temperature for visceraMc hydrolysis was 49°C and the length of incubation for raw flesh was 285 min, while that of press cake was 49.5-C and 300 min. For tryptic hydrolysis the optimum temperature was 44°C and the length of incubation for raw flesh was 291 min, while that of press cake was 45.5-C and 303 min. Upon the optimum condition, based on the respon surface equation, the degree of hydrolysis for HRV, HPV, HRT and HPT were 9.82