Functional Properties of Protein Hydrolysate of Sea Fish and Low Economic Value Hydrolysis Results Using Biduri Protease

Yuli Witono; Livia Wahyuni; Lilik Krisna Mukti; Ardiyan Dwi Masahid; Asrul Bahar

doi:10.2991/absr.k.220101.049

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Functional Properties of Protein Hydrolysate of Sea Fish and Low Economic Value Hydrolysis Results Using Biduri Protease

Authors

Yuli Witono¹, Livia Wahyuni¹^{, *}, Lilik Krisna Mukti¹, Ardiyan Dwi Masahid¹, Asrul Bahar²

¹Study Program of Agricultural Products Technology, Faculty of Agricultural Technology, Jember University

²Study Program of Family Welfare Education, Faculty of Engineering, State University of Surabaya

^*Corresponding author. Email: liviawahyuni2@gmail.com

Corresponding Author

Livia Wahyuni

Available Online 5 January 2022.

DOI: 10.2991/absr.k.220101.049 How to use a DOI?
Keywords: Hydrolysis protein; ‘biduri’ protease; functional properties
Abstract: In 2017, The Indonesian fishing productivity reached 6,424,114 tons from the sea and 467,821 tons from freshwaters. Some kinds of sea fish which contain high protein are Crocodile flathead fish (17.86%) and Cardinal fish (18.26%), while kinds of freshwater fish that contain high protein are Common barb (12.5%) and Java barb (19%). The high protein content of fish has the potential to be manufactured as a protein hydrolysis product. Enzymatic hydrolysis by using Biduri protease is one of the easier and more profitable methods. This study aimed to determine the functional properties of the protein hydrolyzate of Crocodile flathead fish, Cardinalfish, Common barb, and Java barb hydrolyzed using biduri protease under controlled conditions. This research used four kinds of fish (Crocodile flathead, Cardinalfish, Common barb, and Java barb) and was analyzed using descriptive information. The analysis includes soluble proteins, emulsion capacity and stability, foaming capacity and stability, water holding capacity, solubility, and K_m/V_max. The results showed that the highest water holding capacity, solubility, emulsion capacity, foaming capacity, foam stability were obtained on Cardinalfish of 9.01%; 0.0097 mg/ml; 32.37 m2/g; 5.73 ml, and 4 ml respectively. The highest emulsion stability and K_m/V_max of Common barb were 4.22 hours, K_m value was −2962.58g/ml and V_max was −2.370 unit/ml. The highest soluble protein was in crocodile flathead at 0.72g/ml.
Copyright: © 2022 The Authors. Published by Atlantis Press International B.V.
Open Access: This is an open access article under the CC BY-NC license.

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Volume Title: Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
Series: Advances in Biological Sciences Research
Publication Date: 5 January 2022
ISBN: 978-94-6239-506-0
ISSN: 2468-5747
DOI: 10.2991/absr.k.220101.049 How to use a DOI?
Open Access: This is an open access article under the CC BY-NC license.

Cite this article

ris enw bib

TY  - CONF
AU  - Yuli Witono
AU  - Livia Wahyuni
AU  - Lilik Krisna Mukti
AU  - Ardiyan Dwi Masahid
AU  - Asrul Bahar
PY  - 2022
DA  - 2022/01/05
TI  - Functional Properties of Protein Hydrolysate of Sea Fish and Low Economic Value Hydrolysis Results Using Biduri Protease
BT  - Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021)
PB  - Atlantis Press
SP  - 361
EP  - 365
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220101.049
DO  - 10.2991/absr.k.220101.049
ID  - Witono2022
ER  -

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