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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology
Yudhomenggolo Sastro Darmanto
Departemen Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro
Agriculture, Biological Sciences & Forestry Education

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The Difference Characteristicsof Collagen from Tilapia (Oreochromis niloticus) Bone, Skin, and Scales Romadhon Romadhon; Yudhomenggolo Sastro Darmanto; Retno Ayu Kurniasih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1370.544 KB) | DOI: 10.17844/jphpi.v22i2.28832

Abstract

Tilapia (Oreochromis niloticus) is one of the main commodities of freshwater fish in Indonesia. Mostly, tilapia is exported in the form of fillets which produce residual processing including bobe, skin, and scales which can reach 50 to 70% of the total weight of fish. The aimed of this study was to extract and characterize collagen from bone, skin, and scales of tilapia. The research method used a Completely Randomized Design (CRD) by treating the different types of collagen raw materials, namely bone, skin, and scales of tilapia. The results showed that the type of raw material affected the yield, water content, color, and pH (p<0.05). The collagen yield in this study was 0.53% (bone), 0.63% (scales) and 0.94% (skin). The small amount of amendment was caused by the concentration of acetic acid being too low. the smallest water content in tilapia fish collagen 2.17%; the best brightness of collagen in fish bones 76.91%; the value of the largest degree of white on fish scales 75.95%; pH content close to neutral fish collagen scales 6.49; Morphological results of collagen produced using SEM, the presence of pores seen in the collagen of tilapia fish due to the space between the collagen fibers while. Collagen from the skin and scales has the same morphology, which is shaped in small squares and smooth surface without pores
PENGARUH PERBEDAAN SPESIES IKAN TERHADAP HIDROLISAT PROTEIN IKAN DENGAN PENAMBAHAN ENZIM PAPAIN (The Effect of Various Fish Species On Fish Protein Hydrolysate With The Addition of Papain Enzyme) Strata Annisa; Yudhomenggolo Sastro Darmanto; Ulfah Amalia
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 13, No 1 (2017): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (659.797 KB) | DOI: 10.14710/ijfst.13.1.24-30

Abstract

 Hidrolisat protein ikan (HPI) dihasilkan dari proses penguraian protein ikan menjadi peptida sederhana maupun asam amino melalui proses hidrolisis oleh enzim, asam, atau basa. Enzim yang digunakan adalah enzim protease, baik yang berasal dari tanaman, hewan maupun mikroba. Tujuan dari penelitian ini adalah mengetahui pengaruh penambahan enzim papain terhadap karakteristik HPI dan menentukan optimum terbaik hidrolisat protein dari jenis ikan yang berbeda dengan penambahan enzim papain. Metode penelitian ini adalah experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL). Perlakuan yang diterapkan adalah perbedaan jenis ikan yang meliputi ikan nila, ikan bandeng, dan ikan cucut. Data yang diperoleh dianalisis dengan menggunakan sidik ragam ANOVA dengan uji lanjut untuk menentukan nilai yang berpengaruh maupun tidak dengan uji BNJ (Beda Nyata Jujur). Hasil penelitian dari ketiga perlakuan didapatkan HPI terbaik yaitu rendemen  HPI nila 5,64% dengan kadar protein 30,17%, kadar air 9,06%, dan viskositas 1,91 cP sedangkan profil asam amino terbanyak adalah asam glutamat terutama pada HPI ikan cucut sebesar 4,183%. Fish protein hydrolysate (FPH) is produced from the decomposition of fish protein become peptides and amino acids through hydrolysis by enzymes, acids or bases. The enzyme used are protease enzymes, both derived from plants, animals, and microbes. The purpose of this study was to determine the effect of papain enzyme addition on FPH characteristics and to determine the characteristics of the FPH and determine the best optimum of FPH from different fish species with the addition of the papain enzyme. This research method is experimental laboratories by using a Completely Randomized Design (CRD). The applied treatments applied are different fish species including tilapia, milkfish, and shark. The data obtained were analyzed by using ANOVA with further test to determine the value that influencd or not with BNJ test. The results of the research from the three treatments are yield FPH tilapia 5,64% with protein content 30,17%, water content 9,06%, and  viscosity 1,91 cP, while the highest amino acid profile is glutamic acid, especially in FPH shark 4,183%.  
Co-Authors Retno Ayu Kurniasih Romadhon Romadhon Strata Annisa Ulfah Amalia