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Antioxidant Activity of Bioactive Peptides on Protein Hydrolyze of Bombay Duck (Harpodon nehereus) from Papain Hydrolysis Rahman, R. Fathul; Buchari, Dewita; Hasan, Bustari
Jurnal Perikanan dan Kelautan Vol. 28 No. 2 (2023): June
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

This study aimed to examine the antioxidant activity of bioactive peptides on protein hydrolyzes of Bombay duck (Harpodon nehereus)from hydrolysis using papain enzyme. This research used an experimental method, with a wholly randomized non-factorial design consisting of enzyme concentration factors (1,5, 2, and 2,5%). Parameters tested include chemical composition tests of Bombay duck's meat, flour, and protein hydrolyze, identification of short peptide chains, and antioxidant activity. The results showed that Bombay duck protein hydrolyzes with papain enzyme concentration. There was a significant difference, where the enzyme concentration of 2,5% has the highest degree of hydrolysis of 69,18%. The chemical composition of meat was water 73.15% (ww), protein 81.97% (dw), ash 5.57% (dw), and fat 4,49% (dw). The chemical composition of flour Bombay duck was water 8.32% (ww), protein 79.88% (dw), ash 4,89% (dw), and fat 3,41% (dw). The best treatment of Bombay duck protein hydrolyze at an enzyme concentration of 2.5% resulted in a chemical composition of water 6.73% (ww), protein 80,56 % (dw), ash 5,53 % (dw) and fat 3,11 % (dw). The results of the identification of peptide compounds were L-Pro-L-Ile, L-Leu-L-pro, L-Arg-D-Pro, Leu-Ala-Arg-Leu, and L-Thr-L-pro-L-lys. Furthermore, DPPH free radicals (IC50) scavenging power was 5.19%.

Antioxidant Activity of Bioactive Peptides on Protein Hydrolyze of Bombay Duck (Harpodon nehereus) from Papain Hydrolysis Rahman, R. Fathul; Buchari, Dewita; Hasan, Bustari
Jurnal Perikanan dan Kelautan Vol. 28 No. 2 (2023): June
Publisher : Faculty of Fisheries and Marine, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

This study aimed to examine the antioxidant activity of bioactive peptides on protein hydrolyzes of Bombay duck (Harpodon nehereus)from hydrolysis using papain enzyme. This research used an experimental method, with a wholly randomized non-factorial design consisting of enzyme concentration factors (1,5, 2, and 2,5%). Parameters tested include chemical composition tests of Bombay duck's meat, flour, and protein hydrolyze, identification of short peptide chains, and antioxidant activity. The results showed that Bombay duck protein hydrolyzes with papain enzyme concentration. There was a significant difference, where the enzyme concentration of 2,5% has the highest degree of hydrolysis of 69,18%. The chemical composition of meat was water 73.15% (ww), protein 81.97% (dw), ash 5.57% (dw), and fat 4,49% (dw). The chemical composition of flour Bombay duck was water 8.32% (ww), protein 79.88% (dw), ash 4,89% (dw), and fat 3,41% (dw). The best treatment of Bombay duck protein hydrolyze at an enzyme concentration of 2.5% resulted in a chemical composition of water 6.73% (ww), protein 80,56 % (dw), ash 5,53 % (dw) and fat 3,11 % (dw). The results of the identification of peptide compounds were L-Pro-L-Ile, L-Leu-L-pro, L-Arg-D-Pro, Leu-Ala-Arg-Leu, and L-Thr-L-pro-L-lys. Furthermore, DPPH free radicals (IC50) scavenging power was 5.19%.

Characterization of Protein Hydrolysate from Dog Conch (Strombus sp) Using Bromelain Enzyme Rahman, R Fathul; Mannullang, Benny; Prastari, Cindyta; Seulalae, Anggrei Viona
Jurnal Perikanan Terpadu Vol 6, No 1 (2025): Jurnal Perikanan Terpadu Volume 6 Nomor 1
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpterpadu.v6i1.12015

This study was conducted to determine the chemical characteristics of the dog conch protein hydrolyzate (Strombus sp). The research method consists of 2 stages, namely 1) preparation of dog conch flour and chemical composition analysis and 2) making dog conch protein hydrolyzate using 2% bromelain enzyme and chemical composition analysis. The flour parameters observed were water content, ash, protein, fat, and yield. Meanwhile, the protein hydrolyzate composition parameters observed were the degree of hydrolysis, dissolved protein, and amino acids. The research results show that the chemical composition of dog conch flour is water content 9.30% (ww), ash content 7.09% (dw), protein content 73.42% (dw), fat content 7.54% (dw), and the yield of dog conch flour is 87.5%. Meanwhile, the chemical composition of the dog conch protein hydrolyzate is 78.5% degree of hydrolysis, 69% soluble protein, and 27.998% total amino acids.

Antioxidant Activity of Bioactive Peptides on Protein Hydrolyze of Bombay Duck (Harpodon nehereus) from Papain Hydrolysis Rahman, R. Fathul; Buchari, Dewita; Hasan, Bustari
Jurnal Perikanan dan Kelautan Vol. 28 No. 2 (2023): June
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

This study aimed to examine the antioxidant activity of bioactive peptides on protein hydrolyzes of Bombay duck (Harpodon nehereus)from hydrolysis using papain enzyme. This research used an experimental method, with a wholly randomized non-factorial design consisting of enzyme concentration factors (1,5, 2, and 2,5%). Parameters tested include chemical composition tests of Bombay duck's meat, flour, and protein hydrolyze, identification of short peptide chains, and antioxidant activity. The results showed that Bombay duck protein hydrolyzes with papain enzyme concentration. There was a significant difference, where the enzyme concentration of 2,5% has the highest degree of hydrolysis of 69,18%. The chemical composition of meat was water 73.15% (ww), protein 81.97% (dw), ash 5.57% (dw), and fat 4,49% (dw). The chemical composition of flour Bombay duck was water 8.32% (ww), protein 79.88% (dw), ash 4,89% (dw), and fat 3,41% (dw). The best treatment of Bombay duck protein hydrolyze at an enzyme concentration of 2.5% resulted in a chemical composition of water 6.73% (ww), protein 80,56 % (dw), ash 5,53 % (dw) and fat 3,11 % (dw). The results of the identification of peptide compounds were L-Pro-L-Ile, L-Leu-L-pro, L-Arg-D-Pro, Leu-Ala-Arg-Leu, and L-Thr-L-pro-L-lys. Furthermore, DPPH free radicals (IC50) scavenging power was 5.19%.

Antioxidant Activity of Bioactive Peptides on Protein Hydrolyze of Bombay Duck (Harpodon nehereus) from Papain Hydrolysis Rahman, R. Fathul; Buchari, Dewita; Hasan, Bustari
Jurnal Perikanan dan Kelautan Vol. 28 No. 2 (2023): June
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

This study aimed to examine the antioxidant activity of bioactive peptides on protein hydrolyzes of Bombay duck (Harpodon nehereus)from hydrolysis using papain enzyme. This research used an experimental method, with a wholly randomized non-factorial design consisting of enzyme concentration factors (1,5, 2, and 2,5%). Parameters tested include chemical composition tests of Bombay duck's meat, flour, and protein hydrolyze, identification of short peptide chains, and antioxidant activity. The results showed that Bombay duck protein hydrolyzes with papain enzyme concentration. There was a significant difference, where the enzyme concentration of 2,5% has the highest degree of hydrolysis of 69,18%. The chemical composition of meat was water 73.15% (ww), protein 81.97% (dw), ash 5.57% (dw), and fat 4,49% (dw). The chemical composition of flour Bombay duck was water 8.32% (ww), protein 79.88% (dw), ash 4,89% (dw), and fat 3,41% (dw). The best treatment of Bombay duck protein hydrolyze at an enzyme concentration of 2.5% resulted in a chemical composition of water 6.73% (ww), protein 80,56 % (dw), ash 5,53 % (dw) and fat 3,11 % (dw). The results of the identification of peptide compounds were L-Pro-L-Ile, L-Leu-L-pro, L-Arg-D-Pro, Leu-Ala-Arg-Leu, and L-Thr-L-pro-L-lys. Furthermore, DPPH free radicals (IC50) scavenging power was 5.19%.

DPPH, IC50, Phytochemical, Red S Antioxidant Activity of Red Seaweed (Eucheuma cottonii) from Tanjungpinang Seawaters Kepulauan Riau Manullang, Benny; Seulalae, Anggrei Viona; Rahman, R. Fathul
Marinade Vol 7 No 02 (2024): Oktober, 2024
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/s7bysn86

Indonesia memiliki potensi sumber daya kelautan yang melimpah, termasuk keberadaan rumput laut yang tersebar di berbagai wilayah pesisir. Salah satu daerah dengan potensi besar adalah Tanjungpinang. Di sepanjang garis pantai, ditemukan berbagai jenis rumput laut, termasuk Eucheuma cottonii, yang dikenal sebagai rumput laut merah dengan nilai ekonomis dan ekologis tinggi. Penelitian ini bertujuan untuk mengeksplorasi dan menentukan perlakuan ekstrak rumput laut E. cottonii terbaik berdasarkan parameter rendemen dan aktivitas antioksidan. Sampel diekstraksi menggunakan tiga jenis pelarut dengan polaritas berbeda, yaitu etanol, etil asetat, dan n-heksana dengan rasio masing-masing sampel dan pelarut 1:3 (b/v). Parameter yang dianalisis meliputi rendemen, fitokimia, dan aktivitas antioksidan metode DPPH. Hasil penelitian menunjukkan rendemen serbuk E. cottonii sebesar 10,34±0,01%. Rendemen ekstrak rumput laut E. cottonii yang dihasilkan untuk pelarut etanol sebesar 4%, n-heksana sebesar 0,40%, dan etil asetat sebesar 0,60%. Ekstrak E. cottoni dengan pelarut etanol terdeteksi secara kualitatif mengandung senyawa alkaloid, flavonoid, fenol, dan saponin. Ekstrak etil asetat terdeteksi mengandung senyawa alkaloid, fenol, dan flavonoid. Ekstrak n-heksana terdeteksi mengandung senyawa alkaloid, flavonoid, dan saponin. Ekstrak etanol memiliki aktivitas antioksidan paling kuat dengan nilai IC50 sebesar 86,79 ppm, diikuti oleh n-heksana sebesar 100,76 ppm dan etil asetat sebesar 114,57 ppm. Penelitian ini mengindikasikan potensi E. cottonii sebagai sumber bahan alami antioksidan.

Community Empowerment Through Innovation in Mangrove Fruit-Based Dodol (Sonneratia caseolaris) Processing in Resun Village, Lingga Regency: Pemberdayaan Masyarakat Melalui Inovasi Olahan Dodol BerbasisBuah Mangrove (Sonneratia caseolaris) di Desa Resun, KabupatenLingga prastari, cindytia; Fadli Ilhamdy, Aidil; Manullang, Benny; Viona Selulalae, Anggrei; apriandi, azwin; Jumsurizal, Jumsurizal; rahman, r fathul; Novalina, Sri; Sari Putri, R Marwita; Viruly, Lily; Natasyah, Siti; Wulan, Wulan; Putra, Catur Syahbani
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 9 No. 3 (2025): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/rdxvqb03

Resun Village, Lingga Regency, is a coastal area with preserved mangrove forest potential, but the utilization of mangrove fruits such as Sonneratia caseolaris (pedada) is still limited. This activity aims to empower the community through processing pedada fruit into dodol as a local food product with economic and ecological value. The methods used include socialization, dodol making training, organoleptic testing, proximate analysis, and product packaging design. Dodol is made from pedada fruit juice which is boiled and mixed with additional ingredients such as sugar, coconut milk, and glutinous rice flour, then cooked for more than 3 hours. Organoleptic tests by 59 panelists showed the highest level of preference for aroma (2.90) and taste (2.34), while texture received the lowest score (1.68). The results of the proximate test showed that dodol met the quality standards of SNI 01-2986-1992 with a water content of 2.84%, fat 2.84%, protein 2.32%, ash 0.44%, and carbohydrate 68.34%. This activity also succeeded in increasing public awareness of mangrove conservation and forming local business groups based on non-timber forest products. Keywords: Proximate analysis, Resun Village, Mangrove dodol, Community empowerment, Sonneratia caseolaris, Organoleptic test

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