Karakteristik hidrolisat kolagen kulit ikan tenggiri kering dengan enzim papain: The characteristics of spanish mackerel dry skin collagen hydrolisate with papain enzyme

Abstrak

Inggris

Spanish mackerel dried skin is commonly used in chips, crackers, and empek-empek products. However, its potential for transformation into value-added products such as collagen hydrolysate still needs to be explored. Processing this material using papain enzyme offers an efficient method to enhance its economic value, owing to its high yield and effectiveness. The aim of this study was to determine the optimum concentration of papain enzyme and soaking time for the hydrolysis of dried mackerel skin collagen based on the characteristics of dried mackerel skin collagen. This study applied a completely randomized design (CRD) with two factors: papain enzyme concentration (1% and 2%) and soaking time (12 and 24 h). The results indicated that the interaction between enzyme concentration and soaking time significantly affected key parameters, including hydrolysis degree, whiteness, protein content, viscosity, gel strength, melting point, solubility, and foaming ability, whereas yield, moisture, ash, fat, pH, and zeta potential were unaffected. Optimal conditions were achieved with 2% papain enzyme and 24-hour soaking time, resulting in a 2.30% yield, 35.62% hydrolysis degree, 77.73% white degree, 6.94% moisture, 1.44% ash, 95.35% protein, 2.33% lipid, 6,13cp viscosity, 46.64 gBloom gel strength, 14.67OC melting point, 5.83 pH, 2.47mV zeta potential, 82.00% solubility, and 31.67% foaming ability. These results highlight the significant potential of Spanish mackerel dried skin as a raw material for collagen hydrolysate production, supporting its application in developing high-value fishery by-products and promoting sustainable economic development.

Bahasa Indonesia

Pemanfaatan kulit ikan tenggiri kering saat ini terbatas pada produk keripik, kerupuk dan empek-empek. Perlu usaha pengolahan menjadi produk yang kaya manfaat, yaitu hidrolisat kolagen untuk peningkatan nilai guna. Enzim papain digunakan pada proses hidrolisis kolagen karena lebih efektif dan menghasilkan rendemen yang lebih banyak dibandingkan enzim lainnya. Tujuan penelitian untuk menentukan persentase enzim papain dan lama perendaman optimum pada proses hidrolisis kolagen kulit ikan tenggiri kering berdasarkan karakteristik kolagen kulit ikan tenggiri kering. Rancangan penelitian menggunakan rancangan acak lengkap faktorial (RALF) dengan dua faktor, yaitu perbedaan persentase enzim papain (1 dan 2%) dan lama waktu perendaman (12 dan 24 jam). Interaksi kedua faktor tersebut berpengaruh pada derajat hidrolisis, derajat putih, kadar protein, viskositas, kekuatan gel, titik leleh, kelarutan dan kemampuan membentuk busa namun tidak memengaruhi redemen, kadar air, abu, lemak, pH dan zeta potensial hidrolisat kolagen. Hasil menunjukkan kondisi optimum hidrolisis kolagen kulit ikan tenggiri kering, yaitu menggunakan enzim papain 2% dan lama perendaman 24 jam dengan rendemen 2,30%, derajat hidrolisis 35,62%, derajat putih 77,73%, kadar air 6,94%, abu 1,44%, protein 95,35%, lemak 2,33%, viskositas 6,13cp, kekuatan gel 46,64 gBloom, titik leleh 14,67OC, pH 5,83, zeta potensial 2,47mV, kelarutan 82,00% dan pembentukan busa 31,67%. Hidrolisat kolagen kulit kering ikan tenggiri mendukung pengembangan produk samping perikanan bernilai tinggi dan mendorong pembangunan ekonomi berkelanjutan.

Kata kunci

• hydrolysis degree
• physicochemical
• proximate
• white degree
• yield
• derajat hidrolisis
• derajat putih
• fisikokimia
• proksimat
• rendemen