scholarly journals PENGARUH PERBEDAAN SPESIES IKAN TERHADAP HIDROLISAT PROTEIN IKAN DENGAN PENAMBAHAN ENZIM PAPAIN (The Effect of Various Fish Species On Fish Protein Hydrolysate With The Addition of Papain Enzyme)

2017 ◽  
Vol 13 (1) ◽  
pp. 24 ◽  
Author(s):  
Strata Annisa ◽  
Yudhomenggolo Sastro Darmanto ◽  
Ulfah Amalia
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Fish Species ◽  
Research Method ◽  
Protein Hydrolysate ◽  
Amino Acid Profile ◽  
Fish Protein ◽  
Randomized Design ◽  
Fish Protein Hydrolysate ◽  
Completely Randomized Design

 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%.  

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

Food Research ◽  
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.

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

PeerJ ◽  
2019 ◽  
Vol 7 ◽  
pp. e8297 ◽  
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.

Nutritional evaluation of fish protein hydrolysate and its application in piglet production

2021 ◽  
Author(s):  
Nan Zhang ◽  
Xiaoming Song ◽  
Wenxuan Dong ◽  
Ling Liu ◽  
Zhiying Cui ◽  
...  
Keyword(s):  
Amino Acids ◽  
Antioxidant Capacity ◽  
Protein Hydrolysate ◽  
Nutrient Digestibility ◽  
Adaptation Period ◽  
Fish Protein ◽  
Experimental Diet ◽  
Ileal Digestibility ◽  
Fish Protein Hydrolysate ◽  
Dietary Treatments

Abstract This study was conducted to determine the digestible energy (DE), metabolizable energy (ME), and ileal digestibility of amino acids (AA) of fish protein hydrolysate (FPH), and to evaluate the effects of FPH on the performance of piglets. In Exp. 1, the available energy content of FPH was determined by difference methods: 12 barrows with an initial body weight (BW) of 40.0±2.1kg were randomly assigned into two dietary treatments with six replicates per treatment, the treatments contained a corn basal diet and an experimental diet in which 20% corn was replaced by FPH. The experiment was lasted for 12 days, with 7 days adaptation period followed by 5 days total collection of feces and urine. In Exp. 2, the standardized ileal digestibility (SID) of AA in FPH by the N-free method was determined, 12 barrows (initial BW of 35.3±1.8 kg) with ileal T-cannulas were randomly allotted into two treatments with six replicates per treatment, the dietary treatments consisted of an experimental diet and a N-free diet. The experiment was lasted for 7 days, with 5 days adaptation period followed by 2 days collection of ileal digesta. In Exp. 3, the effect of FPH on the performance of piglets was conducted. 192 piglets (initial BW of 8.10±1.8kg) were randomly allotted into four treatments with six replicates per treatment. The treatments were a control diet with fish meal (FM) and part or all FM was replaced by FPH, got diets containing 2%, 3% or 5% FPH. The experiment lasted for 28 days. Results showed that: In Exp. 1, the DE and ME of FPH were 21.12MJ/kg and 20.28MJ/kg. In Exp. 2, the SID of Lys, Met, Thr and Trp were 79.99%, 87.17%, 68.29%, and 71.53% respectively. In Exp. 3, addition of 3% FPH increased nutrient digestibility and volatile fatty acid content in feces. Addition of 5% FPH increased the average daily feed intake (ADFI), significantly increased (P&lt;0.05) the activities of total antioxidant capacity (T-AOC), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and immunoglobulin A (IgA), while significantly decreased (P&lt;0.05) the average daily gain (ADG). In conclusion, FPH had a high value of digestible energy and ileal digestible essential amino acids, could improve nutrient digestibility, immunity, antioxidant capacity, and intestinal health of piglets, while adverse to nitrogen deposition in piglets.

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

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.

scholarly journals RENDEMEN DAN pH GELATIN KULIT IKAN NILA (Oreochromis niloticus) YANG DIRENDAM PADA BERBAGAI KOSENTRASI HCl

2018 ◽  
Vol 3 (1) ◽  
pp. 22-27
Author(s):  
Renol Renol ◽  
Finarti Finarti ◽  
Deddy Wahyudi ◽  
Mohamad Akbar ◽  
Radhiyatul Ula
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Oreochromis Niloticus ◽  
Collagen Fiber ◽  
Information Sources ◽  
Information Science ◽  
Production Scale ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Cartilage

Gelatin is derivative protein of collagen fiber which is found in the skin, bone, and cartilage. The composition of amino acids is almost similar to collagen, where glycine as the main amino acid and as 2/3 of all the amino acids that make it up, where 1/3 of the amino acids contained by proline and proline hydroxine. This research aims at knowing the physical charateristic of rendement and pH by using the skin of tilapia (Oreochromis niloticus) in concentration of HCL as immersion solution. The benefits of this research are expected to be the information sources of gelatin making in production scale, especially the gelatin production from the skin of tilapia (Oreochromis niloticus). The information are expected to support the development of information science and technology (IPTEK). Gelatin of tilapia skin (Oreochromis niloticus) used Completely Randomized Design (RAL) with 4 treatments. The treatments were HCl immersion to Tilapia’s skin (Oreochromis nilaticus) with N1 (4%), N2 (5%), N3 (6%) and N4 (7%) in 4 times repetitions

scholarly journals Energy values and standardized ileal digestibility of amino acids in some feedstuffs for broilers

2019 ◽  
Vol 40 (6) ◽  
pp. 2651
Author(s):  
Felipe Santos Dalólio ◽  
Diego Ladeira Silva ◽  
Luiz Fernando Teixeira Albino ◽  
Ricardo Vianna Nunes ◽  
Valdir Ribeiro Junior ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Control Diet ◽  
Brown Rice ◽  
Metabolizable Energy ◽  
Experimental Unit ◽  
Ileal Digestibility ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Amino Acid Contents

The objective of this study was to determine the energy values, standardized ileal digestibility coefficients and digestible amino acid contents of parboiled brown rice bran (PBRB), protein sorghum meal (PSM) and bread waste meal (BWM) in broiler diets. In the first trial, 144 broiler chicks at 14 days of age were evaluated in a completely randomized design involving three feedstuffs + a control diet, with six replicates and six birds per experimental unit. The total excreta collection method was adopted to determine the energy values of the feedstuffs. In the second trial, 144 broilers at 24 days of age were used in a completely randomized design involving three feedstuffs + a protein-free diet, with six replicates and six birds per experimental unit. Ileal digesta was harvested to determine the standardized ileal digestibility coefficients and digestible amino acid contents of the feedstuffs. The nitrogen-corrected apparent metabolizable energy (AMEn) values of PBRB, PSM and BWM were 2638, 2799 and 3399 kcal.kg-1, respectively. The metabolizability coefficients of AMEn (CAMEn) of PBRB, PSM and BWM were 54.13, 57.35 and 86.66%, respectively. Bread waste meal had the highest CAMEn (p < 0.05) and standardized ileal digestibility of amino acids (p < 0.01), followed by PBRB and PSM. The main limiting digestible amino acids in PBRB, PSM and BWM were found at the following respective levels: methionine - 0.19, 0.33 and 0.24%; lysine - 0.40, 0.46 and 0.40%; threonine - 0.25, 0.50 and 0.45%; and valine - 0.44, 0.73 and 0.48%.

scholarly journals Characterization of snakehead fish protein that’s potential as antihyperglikemik

2017 ◽  
Vol 20 (2) ◽  
pp. 413 ◽  
Author(s):  
Cindytia Prastari ◽  
Sedarnawati Yasni ◽  
Mala Nurilmala
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Protein Hydrolysate ◽  
Amino Acid Content ◽  
Fish Protein ◽  
Design Data ◽  
Randomized Design ◽  
Hydrolysis Process ◽  
Protein Amino Acids ◽  
Inhibitory Potential

Snakehead fish has been sources that have high protein content and can be used as antioxidant and anti-diabetes. To increase the level of protein content and amino acid in snakehead fish, the treatment of hydrolysis and fermentation were chosen in this study. Therefore, the purpose of this study was to evaluate the characteristics of snakehead fish protein and its potential as antihyperglycemic. Three samples were used in this study, i.e., hydrolysate, fermented and non-fermented isolates. The experimental design used was completely randomized design. Data were analyzed by analysis of variance (ANOVA) and continued by Duncan multiple range test (DMRT) (α = 5%).  The current study reported that the hydrolysate had higher<br />protein content 90.43%, as compared to the fermented and non-fermented isolates were 84.43% and 78.69%, respectively. At a concentration of 10.000 ppm, hydrolysate showed highest inhibition activity (74%), as compared to fermented isolate inhibited 59% and none-fermentation isolate inhibited 56%. Hydrolysate also had higher amino acid content than fermented and non-fermented isolates of 51.15, 44.34, and 32.00 %w/w, respectively. Hydrolysate had the lowest molecular weight (&lt;10 kDa), while fermented and non-fermented isolates were &lt;10 kDa. This probably due to the hydrolysis process using an enzyme was capable to break the peptide fractions of snakehead fish protein. Hence, it increased the levels of protein, amino acids, there by protein hydrolysate had high inhibitory potential than fermented and non-fermented isolates.

scholarly journals Species Variations in the Proximate Composition, Amino Acid Profile, and Protein Quality of the Muscle Tissue of Grass Carp, Bighead Carp, Siberian Sturgeon, and Wels Catfish

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Renata Pyz-Łukasik ◽  
Waldemar Paszkiewicz
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Muscle Tissue ◽  
Fish Species ◽  
Proximate Composition ◽  
Essential Amino Acid ◽  
Protein Quality ◽  
Amino Acid Profile ◽  
Energy Value

This study determined the proximate composition, energy value, amino acid profile, and protein quality of the muscle tissue of four food fish species. The fish analyzed contained 78.90–69.89% water, 18.25–15.69% protein, and 2.28–12.57% fat. The energy value of the muscle tissue ranged from 93.50 to 175.83 kcal/100 g. The contents of amino acids in 100 g of protein were 47.64–45.86 g for total essential amino acids (TEAA), 52.36–54.14 g for total neutral amino acids (TNAA), 3.14–2.25 g for total sulphur amino acids (TSAA), and 7.23–7.81 g for total aromatic amino acids (TArAA). The essential amino acid (EAA) composition of the fish was compared with the standard protein, and Chemical Score (CS), Protein Digestibility-Corrected Amino Acid Score (PDCAAS), and Essential Amino Acid Index (EAAI) were calculated. The quality of the muscle tissue proteins of all four fish species was high. These fish can constitute a healthy addition to the human diet.

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