Amino acid profile of biologically processed fish protein hydrolysate (FPH) using local enzyme to combat stunting

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%.

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Production and characteristics of fish protein hydrolysate from parrotfish (Chlorurus sordidus) head

PeerJ ◽

10.7717/peerj.8297 ◽

2019 ◽

Vol 7 ◽

pp. e8297 ◽

Cited By ~ 1

Author(s):

Asep A. Prihanto ◽

Rahmi Nurdiani ◽

Annas D. Bagus

Keyword(s):

Antioxidant Activity ◽

Protein Hydrolysate ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

Industrial Applications ◽

Control Treatment ◽

Degree Of Hydrolysis ◽

Fish Protein ◽

Fish Protein Hydrolysate ◽

High Level

Background Fish byproducts are commonly recognized as low-value resources. In order to increase the value, fish byproducts need to be converted into new products with high functionality such as fish protein hydrolysate (FPH). In this study, FPH manufactured from parrotfish (Chlorurus sordidus) heads using different pH, time and sample ratio was investigated. Methods Hydrolysis reactions were conducted under different pHs (5, 7, and 9) and over different durations (12 and 24 h). Control treatment (without pH adjustment (pH 6.4)) and 0 h hydrolsisis duration were applied. Hydrolysates were characterized with respect to proximate composition, amino acid profile, and molecular weight distribution. The antioxidant activity of the hydrolysate was also observed. Results The pH and duration of hydrolysis significantly affected (p < 0.05) the characteristics of FPH. The highest yield of hydrolysate (49.04 ± 0.90%), with a degree of hydrolysis of 30.65 ± 1.82%, was obtained at pH 9 after 24 h incubation. In addition, the FPH had high antioxidant activity (58.20 ± 0.55%), with a high level of essential amino acids. Results suggested that FPH produced using endogenous enzymes represents a promising additive for food and industrial applications.

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Agricultural Bio-Stimulant Activity of Fish Protein Hydrolysate from Common Silver Belly (Gerres subfasciatus)

Annals of Agricultural & Crop Sciences ◽

10.26420/annagriccropsci.2021.1091 ◽

2021 ◽

Vol 6 (5) ◽

Author(s):

Srinivasan S ◽

◽

Devika R ◽

Shanmugam M ◽

◽

...

Keyword(s):

Amino Acid ◽

Protein Hydrolysate ◽

Germination Rate ◽

Protein Hydrolysates ◽

Green Gram ◽

Lactobacillus Species ◽

Fish Protein ◽

Fish Protein Hydrolysate ◽

Fish Proteins ◽

Fish Protein Hydrolysates

Taking into account of using the fish industry wastes and for expanding the incentive to a few under used fish species, protein hydrolysates from fish proteins are being set up by a few specialists everywhere throughout the world. Fish Protein Hydrolysates (FPH) are breakdown results of enzymatic transformation of fish proteins into smaller units like peptides, which typically contain 2-20 amino acids. Their worth has been expanded by utilizing them as fluid bio compost, feed supplement and bioorganic fertilizer. From the research carried out at our laboratory, Dry fish silver belly with both microbe and enzyme acquired from cultural broth of lactobacillus species, catalyst papain demonstrated positive upgrade of development and advancement of plants tested. In view of the yield of FPH concentrates from both microbial and enzymatic hydrolysis, the pace of seedling life list in Urad dhal, green gram and okra got higher in 0.1-0.5% convergence of dry fish hydrolysate from lactobacillus treated than in the control variation. With respect to the seeds of urad dhal, green gram and okra, the germination rate and seedling energy list from treated seeds surpassed control by 19.11-128.71%. The positive effect of dry fish protein hydrolysate by microbial procedure on germination rate, seedling life record rate in 3 kinds of seeds is the reason for the improvement of protein hydrolysate item for application in crop creation utilizing dry fish squanders. The Seedling grown in 0.5% concentration of fish hydrolysates showed significant increase in seedling vigour index of Urad dhal (13.29 ± 0.12 %), Green gram (14.1 ± 0.17%) and Okra (5.39 ± 0.43 %) was recorded through one way Analysis of Variance (ANOVA). By HPLC determination amino acid results determined that protein hydrolysates process can be stopped on 7th day (643.56ppm) whereas @ 10th day amino acid decreased (326.24ppm). Results suggest that probiotic assumes a superior job in dry fish protein hydrolysates than compounds when contrasted and yield and prudent astute.

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The effect of hydrolyzate on amino acid levels in Nile tilapia (Oreochromis niloticus)

Food Research ◽

10.26656/fr.2017.5(s3).003 ◽

2021 ◽

Vol 5 (S3) ◽

pp. 85-89

Author(s):

Nuryanto ◽

E. Chasanah ◽

D.N. Afifah ◽

M. Sulchan ◽

P. Martosuyono ◽

...

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Oreochromis Niloticus ◽

Nile Tilapia ◽

Protein Hydrolysate ◽

Nutrient Content ◽

Fish Protein ◽

Protease Enzyme ◽

Nile Tilapia Oreochromis Niloticus ◽

Fish Protein Hydrolysate

Fish is one of the most important foods in the human diet because of its high nutritional quality. One of the potential local foodstuffs in Grobogan is Nile tilapia (Oreochromis niloticus). Nile tilapia has a high nutrient content, especially protein. To obtain better benefits from fish protein, it can be processed into fish protein hydrolysate (FPH) products. Fish protein hydrolysates (FPH) which contain a mixture of small protein or peptides and free amino acids are beneficial for children diet, in preventing and combating malnutrition problems through readily absorbed essential amino acids. This study aimed to analyze the amino acid profile of Nile tilapia and fish protein hydrolysate (FPH) from Nile tilapia. The treatments included processing Nile tilapia into hydrolysate and analyse amino acids of Nile tilapia before and after hydrolysate. The process of making FPH uses a local microbial protease enzyme from Bacillus licheniformis. Amino acids composition was analysed using an internal method developed by Saraswanti Indo Genetech laboratory (18- 5-17/MU/SMM-SIG, UPLC). Data were analysed using the paired t-test statistical test. The results showed there were significant differences in the rate of all amino acid profiles (p<0.05), except L-Aspartic Acid, L-Tyrosine and L-Histidine (p>0.05). From the research, it can be concluded hydrolysate processing has an effect on the increase of Lglutamic acid and L-lysine amino acid.

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