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All Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
Azis B. Sitanggang
Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor dan South East Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, Bo
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

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Antioxidant Bioactive Peptides from By-Product Canned Yellowfin Tuna (Thunnus sp.) through an Enzymatic Membrane Reactor (EMR) Hardoko, Hardoko; Priantono, Azahraa K.; Reda, Flavia D.; Haji, Tunggul S.; Sitanggang, Azis B.; Puspitasari, Yunita E.
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 2 (2025): August 2025
Publisher : :Agency for Marine and Fisheries Research and Human Resources, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.980

Abstract

As a by-product of the pre-cooking phase, canned yellow fin tuna (Thunnus sp.) is processed into body juice. A bioactive peptide derived from an organism#39;s body juice was developed to create a functional food. Hence, the purpose of the research was to evaluate the biological activity of antioxidant bioactive peptides prepared from body juice. Three stages were conducted to determine the substrate-to-enzyme and enzyme-to-substrate ratios for the production of antioxidative bioactive peptides in a batch reactor. These stages include the production of antioxidative bioactive peptides in an automated EMR with a constant flux and residence time, as well as the production of bioactive peptides using ultrafiltration with membranes of 10, 5, 4, and 2 kDa. The process was conducted at a temperature of 50°C, pH level of 7, constant flux of 8.08 L/m 2 /h, enzyme concentration of 15%, and substrate concentration of 2%. Furthermore, the optimal treatment implemented an automated EMR and filtered through a membrane of size 4 kDa, generating an IC 50 value of 0.604 mg/mL for antioxidant activity. The LC–MS analysis results indicated that the bioactive peptide, which passed through a 4 kDa membrane, contained the amino acid phenylalanine. Therefore, it can be inferred that an automated EMR could potentially be applied to create bioactive peptides from the body juice of by-products of canned yellow fin tuna (Thunnus sp.) that exhibit antioxidant activity.
Co-Authors Haji, Tunggul S. Hardoko Hardoko Priantono, Azahraa K. Puspitasari, Yunita E. Reda, Flavia D.