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Protein Hydrolysis from Catfish Prepared by Papain Enzyme and Antioxidant Activity of Hydrolyzate

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 18 No. 3 (2015)

DOI
10.17844/jphpi.v18i3.11208
ISSN
2354-886X, 2303-2111
Terbit
2015-12-18
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

The objective of this research was to make a protein hydrolysates from catfish(Pangasius pangasius) enzymatically using papain enzyme and analyzed the antioxidant activityof protein hydrolysates produced. The research used the method completely randomized designwith two replications the treatment were the difference concentration of the papain enzyme(0%, 1%, 2%, 3%, 4%, 5%, and 6%). The parameters of research were antioxidative activity usingDPPH (2,2-difenil-1–pikrilhidrazil), protein content, and molecular weight using SDS-PAGE(Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis). The results showed that catfishprotein hydrolysates prepared by papain enzyme has antioxidative activity. The highest degree ofhydrolysis was 71.98% at enzyme concentration of 6%. Based on the DPPH scavenging methodcatfish protein hydrolysates has the antioxidative activity with the value 37.85-67.62%. The proteincontent of catfish protein hydrolysates were 20.86-54.47 mg/ml. The molecular weight of catfishprotein hydrolyzates were 11.90-65.20 kDa.Keywords: Antioxidant, catfish, papain enzyme, protein hydrolyzate

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  • Sriwijaya University
  • IPB University
  • Universitas Sumatera Selatan
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Rekan penulisOrganisasiArtikel bersama
Maggy Thenawidjaja SuhartonoIPB University2
Reny MelizaSriwijaya University2
Dica Fusva HildiantiSriwijaya University2
Lisa ViolitaSriwijaya University2
Selly Ratna SariUniversitas Sumatera Selatan2
Elmeizy ArafahUniversitas Sumatera Selatan2
GuttiferaUniversitas Sumatera Selatan2
‪Tati NurhayatiIPB University1
Tati NurhayatiIPB University1
RintoSriwijaya University1
Herpandi HerpandiAfiliasi tidak diketahui1
Wulandari WulandariSriwijaya University1
Rizky Maharani PutriSriwijaya University1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Protein Hydrolysis from Catfish Prepared by Papain Enzyme and Antioxidant Activity of Hydrolyzate</dc:title>
	<dc:creator xml:lang="en">Baehaki, Ace</dc:creator>
	<dc:creator xml:lang="en">Lestari, Shanti Dwita</dc:creator>
	<dc:creator xml:lang="en">Romadhoni, Achmad Rizky</dc:creator>
	<dc:description xml:lang="en">The objective of this research was to make a protein hydrolysates from catfish(Pangasius pangasius) enzymatically using papain enzyme and analyzed the antioxidant activityof protein hydrolysates produced. The research used the method completely randomized designwith two replications the treatment were the difference concentration of the papain enzyme(0%, 1%, 2%, 3%, 4%, 5%, and 6%). The parameters of research were antioxidative activity usingDPPH (2,2-difenil-1–pikrilhidrazil), protein content, and molecular weight using SDS-PAGE(Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis). The results showed that catfishprotein hydrolysates prepared by papain enzyme has antioxidative activity. The highest degree ofhydrolysis was 71.98% at enzyme concentration of 6%. Based on the DPPH scavenging methodcatfish protein hydrolysates has the antioxidative activity with the value 37.85-67.62%. The proteincontent of catfish protein hydrolysates were 20.86-54.47 mg/ml. The molecular weight of catfishprotein hydrolyzates were 11.90-65.20 kDa.Keywords: Antioxidant, catfish, papain enzyme, protein hydrolyzate</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2015-12-18</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/11208</dc:identifier>
	<dc:identifier>10.17844/jphpi.v18i3.11208</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 18 No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 18 No. 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/11208/8695</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2016 Jurnal Pengolahan Hasil Perikanan Indonesia</dc:rights>
</oai_dc:dc>