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Article Information:
Production and Characterization of Protein Hydrolyzate from “Bibisan Fish” (Apogon Albimaculosus) as an Indigenous Flavor by Enzymatic Hydrolysis
Yuli Witono, Wiwik Siti Windrati, Iwan Taruna, Asmak Afriliana and Ahib Assadam
Corresponding Author: Asmak Afriliana
Submitted: September 13, 2014
Accepted: September 20, 2014
Published: December 10, 2014 |
Abstract:
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This study aimed to product and characterize the physico-chemical and functional properties of protein hydrolysate bibisan fish by enzymatic hydrolysis using enzyme of biduri and papain. The results of physical analysis show yield of protein hydrolysates from bibisan fish ranged from 13.542% to 18.165%. Colors on protein hydrolyzate of bibisan fish, indicating decreasing enzyme of biduri, so hydrolysate colors is increasingly not bright. Chemical analysis show low moisture content (9-10%) and least lipid (0.03%) content. Protein content of around (63-75%). Level of rancidity fish protein hydrolysate ranged from 0.19 mmol/kg to 0.23 mmol/kg. Value of fish hydrolyzate Maillard products at various concentrations around 0.54-0.74. DH increased with increasing hydrolysis time around 6.77 to 11.98%. The results of WHC, in water absorption from 89.01 to 103.32%. While most high oil absorption capacity range around 68.06-80.09%. Amide I and II bands of protein hydrolysate appeared at the wavenumber of 1654.81 and 1548.73/cm. N-H stretching band appeared at 3292/20 cm.
Key words: Bibisan fish, enzyme of bidury, functional properties, physico-chemical, papain enzyme, ,
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Cite this Reference:
Yuli Witono, Wiwik Siti Windrati, Iwan Taruna, Asmak Afriliana and Ahib Assadam, . Production and Characterization of Protein Hydrolyzate from “Bibisan Fish” (Apogon Albimaculosus) as an Indigenous Flavor by Enzymatic Hydrolysis. Advance Journal of Food Science and Technology, (12): 1348-1355.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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