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ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYSATE PRODUCED FROM TUNA EYE (Thunnus sp.) BY ENZYMATIC HYDROLYSIS

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 21 No. 3 (2018) · hlm. 522–531

DOI
10.17844/jphpi.v21i3.24736
ISSN
2354-886X, 2303-2111
Terbit
2018-12-28
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

Tuna (Thunnus sp.) by-products from frozen loin and canning industry especially the eye is rich in proteins and in lipids consisting of polyunsaturated fatty acids (PUFA). That requires protective agent (antioxidant) to inhibit the oxidation naturally present and predicted to be protein peptides. Enzymatic hydrolysis of protein is an appropriate method to produce bioactive peptide with such nutraceutical/pharmaceutical function such as an antioxidant peptide. This study aimed to produce protein hydrolysate having a function as anwith an antioxidant activity from eye of tuna through enzymatic hydrolysis and determining the antioxidant activity by DPPH methods. Protein soluble content of tuna’s eye protein hydrolysate (TEPH) ranged from 59.98±0.130 to 94.90±0.002%. The degree of hydrolysis (DH) of TEPH was about 9.10±0.28 to 16.14±0.09%. The highest inhibition of DPPH radical scavenging activity was 93.57±0.05% (at 5 mg/mL) was obtained with a DH of 11.35±0.002% at the concentration 0.1% of papain for 6 hours hydrolysis. The IC50 value of was 1.08±0.008 mg/mL

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  • IPB University
  • Universitas Pgri Banyuwangi
  • Bandung Institute of Technology
  • Institut Teknologi Dan Bisnis STIKOM Bali
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  • Organisasi berbeda
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Rekan penulisOrganisasiArtikel bersama
Pipih SuptijahIPB University11
Bambang RiyantoIPB University10
‪Tati NurhayatiIPB University9
Bustami IbrahimAfiliasi tidak diketahui8
Joko SantosoIPB University7
Wahyu RamadhanIPB University5
. UjuAfiliasi tidak diketahui5
Iriani SetyaningsihIPB University4
Tati NurhayatiIPB University4
Sugeng Heri SusenoIPB University4
Joko SantosoIPB University3
Bambang RiyantoBandung Institute of Technology3
Safrina Dyah HardiningtyasIPB University3
Anna C. ErunganAfiliasi tidak diketahui3
Zacky Arivaie SantosaIPB University3
Kustiariyah TarmanIPB University2
Farel WidiarsyahIPB University2
Silva FauziahIPB University2
Fahri SinulinggaIPB University2
NurjanahAfiliasi tidak diketahui2
Heru SumaryantoIPB University2
Wahyu RamadhanAfiliasi tidak diketahui2
Purnama ArafahIPB University2
Desniar DesniarIPB University2
Ella SalamahIPB University2
Uju UjuIPB University2
Joko SantosoInstitut Teknologi Dan Bisnis STIKOM Bali2
Cahyuning IsnainiIPB University2
Zacky Arivai SantosaeAfiliasi tidak diketahui1
Wahyu RamadhanIPB University1
Nabilla Adhiany PramestiIPB University1
Risco MandelaIPB University1
Feby Dwi JayantiIPB University1
Hijrah AminAfiliasi tidak diketahui1
Yunisha AktinidiaIPB University1
Tri WahyuningsihIPB University1
Dewi UntariIPB 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">ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYSATE PRODUCED FROM TUNA EYE (Thunnus sp.) BY ENZYMATIC HYDROLYSIS</dc:title>
	<dc:creator xml:lang="en">Mutamimah, Dewi</dc:creator>
	<dc:creator xml:lang="en">Ibrahim, Bustami</dc:creator>
	<dc:creator xml:lang="en">Trilaksani, Wini</dc:creator>
	<dc:subject xml:lang="en">Antioxidant activity</dc:subject>
	<dc:subject xml:lang="en">enzymatic hydrolysis</dc:subject>
	<dc:subject xml:lang="en">tuna eye protein hydrolysate.</dc:subject>
	<dc:description xml:lang="en">Tuna (Thunnus sp.) by-products from frozen loin and canning industry especially the eye is rich in proteins and in lipids consisting of polyunsaturated fatty acids (PUFA). That requires protective agent (antioxidant) to inhibit the oxidation naturally present and predicted to be protein peptides. Enzymatic hydrolysis of protein is an appropriate method to produce bioactive peptide with such nutraceutical/pharmaceutical function such as an antioxidant peptide. This study aimed to produce protein hydrolysate having a function as anwith an antioxidant activity from eye of tuna through enzymatic hydrolysis and determining the antioxidant activity by DPPH methods. Protein soluble content of tuna’s eye protein hydrolysate (TEPH) ranged from 59.98±0.130 to 94.90±0.002%. The degree of hydrolysis (DH) of TEPH was about 9.10±0.28 to 16.14±0.09%. The highest inhibition of DPPH radical scavenging activity was 93.57±0.05% (at 5 mg/mL) was obtained with a DH of 11.35±0.002% at the concentration 0.1% of papain for 6 hours hydrolysis. The IC50 value of was 1.08±0.008 mg/mL</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>2018-12-28</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/24736</dc:identifier>
	<dc:identifier>10.17844/jphpi.v21i3.24736</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 21 No 3 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia; 522-531</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 21 No. 3 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia; 522-531</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/24736/16116</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2018 Jurnal Pengolahan Hasil Perikanan Indonesia</dc:rights>
</oai_dc:dc>