PERANAN INHIBITOR KATEPSIN DARI IKAN PATIN (Pangasius hypophthalmus) UNTUK MENGHAMBAT KEMUNDURAN MUTU IKAN BANDENG (Chanos chanos Forskal)

Tati Nurhayati (Departemen Teknologi Hasil Perairan FPIK IPB)
Ella Salamah (Departemen Teknologi Hasil Perairan FPIK IPB)
Komariah Tampubolon (Departemen Teknologi Hasil Perairan FPIK IPB)
Ary Apriland (Departemen Teknologi Hasil Perairan FPIK IPB)

Jurnal Pengolahan Hasil Perikanan Indonesia
Vol 14 No 1 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia

The process of deterioration of fresh  sh quality begins with an enzimatis damage, one of them is katepsin.To prevent deterioration of  sh, an inhibitor can be obtained naturally from the body of  sh. The purpose of this research was to use extract of cathepsin inhibitor from cat sh for inhibit deterioration of milk sh. This researchshowed that temperature of 80 ºC was the optimum temperature for extracting inhibitor complex with inhibitoryactivity of 92,88%. Cathepsin inhibitor gave the most effective to prevent deterioration (85,29% inhibitory activity) after diluted two fold on buffer solution. Soaking with inhibitors from cat sh katepsin capable to inhibit thedeterioration of  sh quality longer than 72 hours (3 days) compared with control  sh, milk sh (soaking in buffer).Keywords : catsh, cathepsin, inhibitor, milksh