Impact of Enzymatic Hydrolysis on Antioxidant Activity of Snakehead Fish (Channa striata) Head Protein Hydrolysate

Agustin, Venny and Putra, Masagus Muhammad Prima and Husni, Amir (2023) Impact of Enzymatic Hydrolysis on Antioxidant Activity of Snakehead Fish (Channa striata) Head Protein Hydrolysate. Jurnal Ilmiah Perikanan dan Kelautan, 15 (1). pp. 44-56. ISSN 20855842

[thumbnail of document (4).pdf] Text
document (4).pdf - Published Version
Restricted to Registered users only

Download (908kB) | Request a copy

Abstract

There is concern regarding the use of synthetic antioxidants which spurred the yearly increase of natural antioxidants to substitute synthetic ones. Fish protein hydrolysate (FPH), which has been reported to have potent antioxidant properties, could be utilized to solve this problem. This study aimed to utilize the by-product of snakehead fish (head) and determine the optimum hydrolysis conditions to obtain FPH with antioxidant activity. Two parameters were tested during the hydrolysis process: enzyme concentration (papain enzyme) and hydrolysis time. The optimum condition was evaluated by measuring dissolved protein, hydrolysis degree (DH), and antioxidant activity, including DPPH, ABTS, and FRAP. The optimal hydrolysis conditions were 5 enzyme concentration and 6 h of hydrolysis time at 55°C and pH 7.0. The DPPH, ABTS, and FRAP antioxidant activities were 50.70, 66.67, and 1.35 M Tr/mg, respectively. Based on the antioxidant activity, Snakehead fish head has the potential as a source of natural antioxidants.

Item Type: Article
Additional Information: Cited by: 3; All Open Access, Gold Open Access
Uncontrolled Keywords: Antioxidant Activity, Fish By-Product, Hydrolysis Optimization, Papain
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture > Department of Fisheries
Depositing User: Laili Hidayah Hidayah
Date Deposited: 28 Aug 2024 07:14
Last Modified: 28 Aug 2024 07:14
URI: https://ir.lib.ugm.ac.id/id/eprint/3475

Actions (login required)

View Item
View Item