PENGARUH LAMA INKUBASI DAN KADAR GARAM DALAM PEMBUATAN HIDROLISAT PROTEIN IKAN KAKAP MERAH ( LUTJANUS CAMPHECANUS ) TERHADAP PROFIL ASAM AMINONYA (Effect of Incubation Time and Salt Concentration in Red Snapper ( Lutjanus camphecanus) Fish Protein Hydroly - Retnosyari Septiani; Suwedo Hadiwiyoto (Universitas Sumatera Utara, 2018)
ABSTRACT Protein hydrolyzate was define as a product hydrolysis of protein such as soybean, milk protein, meat or fish protein by proteases, acid or alkaline solutions. The objective of this experiment was to study the effect or incubation time and salt concentration in red snapper fish protein hydrolyzate processing on the chemical properties, including water, ash, total protein, soluble protein, salt contents and amino acid profile. Red snapper fish protein hydrolyzate was produced by gutted fish fermentation in salted acidic solution at room temperature (37⁰ C ). The salt concentration for processing were 2,5%, 5%, 10%, and 20% w/w. The incubation time was varied 0 to 28 days. The result showed that water, ash, total protein, soluble protein, and salt contents of red snapper fish protein hydrolyzates product were increased with the increasing of incubation time. The addition of salt during processing also increased ash and salt contents, but water, total protein, and soluble protein contents of red snapper fish protein hydrolyzates were decreased. The amino acid such as aspartic acid, glutamic acid, serine, hystidine, glysine, threonine, arginine, alanine, tyrosine, methionine, valine, phenilalanine, isoleusine, leusine, and lysine were detected in the red snapper fish protein hydrolyzed produced from 20% salt addition . Treatments at 10% salt addition to the process produced highest value of each amino acid, dominated by lysine ( 135,63 mg/gram protein), arginine( 9,4 mg/gram protein), and glutamic acid ( 90,19 mg/gram protein) Keywords: Amino Acid, Fish Protein Hydrolyzate, Red Snapper, Salt Concentration, Incubation Time ABSTRAK Hidrolisat Protein didefinisikan sebagai produk hasil pemecahan protein yang diperoleh dari hasil reaksi enzimatis, penambahan asam atau penambahan alkali yang terbuat dari kedelai, daging atau ikan. Penelitian ini bertujuan untuk mengetahui pengaruh lama inkubasi dan kadar garam terhadap kadar air, kadar abu, kadar protein total, dan kadar protein terlarut serta kadar garam hidrolisat protein ikan kakap merah ( Lutjanus camphecanus) serta profil asam aminonya. Hidrolisis protein dilakukan dengan cara mencampur ikan dengan asam cuka komersial sebanyak 2/3 dari berat ikan dan garam. Pada proses pembuatan hidrolisat protein ikan ini dilakukan variasi penambahan garam sebesar 2,5%, 5%,10%, dan 20% dari berat ikan serta variasi waktu inkubasi selama 0 hari, 7 hari, 14 hari, 21 hari dan 28 hari pada suhu 37⁰ C . Hasil penelitian menunjukkan bahwa kadar air, kadar abu, kadar protein total, kadar protein terlarut dan kadar garam hidrolisat protein ikan kakap merah cenderung meningkat selama inkubasi tetapi dengan semakin tingginya garam yang ditambahkan kecenderungannya akan menurunkan kadar air, kadar protein dan kadar protein terlarut. Kadar abu dan kadar garam tetap cenderung meningkat dengan penambahan garam yang dilakukan. Profil asam amino pada produk hidrolisat protein ikan kakap merah secara kualitatif paling banyak pada kadar garam 20% yaitu asam amino aspartat, glutamat, serin, histidin, glisin, treonin, arginin, alanin, tirosin, metionin, valin, fenilalanin, isoleusin, leusin, dan lisin. Secara kuantitatif kandungan asam-asam amino yang paling banyak jumlahnya pada kadar garam 10%, yaitu lisin (135,63 gram/gram protein), arginin (9,45 mg/gram protein) dan asam glutamat (90,19 mg/gram protein). Kata kunci : Asam Amino, Hidrolisat Protein Ikan, Ikan Kakap Merah, Kadar Garam, Lama Inkubasi