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All Journal Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology
Sulistyo Emantoko Dwi Putra
Department of Biotechnology, Faculty of Biotechnology, University of Surabaya, Surabaya, Indonesia
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OPTIMIZATION OF BROMELAIN-ASSISTED HYDROLYSIS FOR ANTIOXIDANT PEPTIDE PRODUCTION FROM BAGRID CATFISH (Mystus nigriceps) VISCERA Matthew Arian; Sulistyo Emantoko Dwi Putra; Yayon Pamula Mukti; Dicky Harwanto; Gabriel Tirtawijaya
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 22, No 3 (2026): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.22.3.218-225

Abstract

Bagrid catfish (Mystus nigriceps) is among the commonly processed species in traditional smoked fish production, which generates waste approximately 35% of total fish weight. This waste is typically discarded without treatment and may lead to environmental degradation. However, these by-products are rich in protein with antioxidant potential, presenting an opportunity for sustainable valorization. This study aimed to optimize the enzymatic hydrolysis of bagrid catfish viscera using bromelain to produce antioxidant peptides. Hydrolysis was carried out using viscera waste sourced from a smoked fish production center, as a representative model of fishery waste. Optimization parameters included hydrolysis time (0–6 hours) and bromelain concentration (1–5%). Bagrid fish protein hydrolysate (BVPH) was analyzed for antioxidant activity using DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging assay, degree of hydrolysis, soluble protein content, and yield. The highest antioxidant activity was observed at 3% bromelain concentration and 1-hour hydrolysis, which was 66.0 ± 0.7%. The best-performing BVPH exhibited 6.1 ± 0.2% degree of hydrolysis, 1207.4 ± 9.8 µg/mL soluble protein content, and 16.1 ± 0.1% yield. The peptides produced show strong potential for application as bioactive ingredients in food, nutraceutical, and cosmetic products. This approach supports circular bioeconomy strategies and highlights the practical potential of transforming fishery waste into high-value functional compounds.
Co-Authors Dicky Harwanto Gabriel Tirtawijaya Matthew Arian Yayon Pamula Mukti