<![CDATA[This study aimed to find optimum manufacturing trash fish protein hydrolyzate using the commercial papainenzyme. It is known that fish protein hydrolysates have good functional properties, so it is more widely utilized,especially for food. The study was conducted in two stages, the first stage was to make trash fish protein hydrolyzatetreated with enzyme concentration of 3%, 5%, 7% (w/w), and pH 5; 5.5; 6; 6.5; 7, whereas second stage was to maketrash fish protein hydrolyzate with same from the first stage and so the best treatment followed by treatment ofhalf-hour long incubation and one hour. Parameters observed were soluble protein, foamability, fat binding capacityand emulsion stability. The treatment was repeated three times and the first phase of data analysis using advancedtesting LSD and the second stage using the T test. Results show that the best soluble protein to produce a trashfish protein hydrolyzate enzyme was at a concentration of 5% and pH = 6.5 that was equal to 19.71%. In half an hourincubation produce higher soluble protein values and foamability that were equal to 24.97% and 9.63%, while thebinding capacity of fat in one hour incubation produces a higher value that was equal to 5.03%. Meanwhile, emulsionstability did not differ significantly at both incubation time.]]>
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