Hidrolisis Protein Teripang Hitam (Holothuria edulis) Menggunakan Bromelin Kasar dari Batang Nanas (Ananas comocus L)

Black sea cucumber is one type of sea cucumber whose protein content is quite high at 74-82%, not yet widely used by the community as a source of protein. One way to use it is to process the protein into a protein hydrolyzate using the bromelain enzyme which was isolated from pineapple stems. This study aims to determine the concentration of the bromelain enzyme extract and the optimum hydrolysis time to the value of the hydrolysis degree of the hydrolyzate of black sea cucumber protein. Protein hydrolysates are produced by variations of the crude bromelain concentration of 9%, 10%, 11%, and 12% (v/v) and hydrolysis time of 120, 180, 240, and 300 minutes. The results showed that the optimum degree of hydrolysis was obtained with the use of bromelain extract with a concentration of 12% with a value of 11.43% and a hydrolysis time of 240 minutes with a value of 19.17%.

Protein hidrolisat daging bekicot (Achatina fulica) sebagai pengurang penggunaan tepung ikan terhadap performa ayam kampung super

The aim of the study was to determine the level of use of fermented snail meat protein hydrolyzate (FSMPH) as a reduction of fish meal (FM) in the ration, and its effect on the production performance of “super” native chicken (SNC). Research materials were SNC unsexing and FSMPH. The study used an experimental method with a completely randomized design with 5 treatments and 4 replications. The research ration treatments were: P0 = FM 8% without FSMPH (Control), P1= TI 6%+FSMPH 5 ml/kg ration, P2= TI 4%+FSMPH 10 ml/kg ration, P3= TI 2%+FSMPH 15 ml/kg ration, P4= TI 0%+FSMPH 20 ml/kg ration. The results showed that the a reduction of FM with FSMPH on SNC ration consumption at each level had no significant effect (P>0.05) on control feed, BW, BWG, and FCR in P1, P2, and P3 treatments on control feed, but showed a significant difference (P<0.05) in lower BW, BWG, and higher FCR in P4 treatment of SNC fed with 8% (control). The conclusion was that FSMPH can be used as a reduction for FM up to 75% of the use of FM in the ration as much as 8%.

Aktivitas Antioksidan Hidrolisat Protein Ikan Cunang (Congresox talabon)

Cunang fish (Congresox talabon) has the potential as a raw material for fish protein hydrolyzates. Hydrolysis of cunang fish using the enzyme papain were produced peptides and amino acids that have antioxidant activity. The aim of this study was to determine the antioxidant activity of the protein hydrolyzate of cunang fish using different papain enzyme concentrations. This study used an experimental method with a completely randomized non-factorial design with three replications, with different papain enzyme concentrations (2%, 4%, 6%). The analysis parameters consisted of proximate content analysis in fish meat, degree of hydrolysis, the dissolved protein of the Bradford method, and the antioxidant activity of the DPPH method on the protein hydrolysate. The results showed that the protein content of cunang fish had 73.15% (bk). The papain enzyme concentration of 6% was the best concentration hydrolyze cunang meat, is produced. protein hydrolysate. The results of the protein hydrolyzate analysis showed that the degree of hydrolysis was 46.23%, the dissolved protein was 11.64% and the antioxidant activity was 549.16 ppm. Enzyme hydrolysis can increase dissolved protein content which is directly proportional to the increase in antioxidant activity.

The efficiency of using protein hydro-lyzate to stimulate the reproductive function of minks and improve the commercial properties of animal skins

From the point of view of solving the problem of feed supply in fur farming, the use of biologically active additives that normalize the protein balance is of great interest. The hydrolyzate obtained by the technology developed by us from the waste of fur farming is a highly digestible protein, is characterized by a high content of amine nitrogen, and contains all non-replaceable amino acids. The introduction of hydrolyzate from sable muscle tissue into the main diet of minks allowed to reduce by 1.3 times the number of missing female minks, to increase the yield of mink puppies per main female, increase the viability of the offspring. The efficiency of feeding the protein hydrolyzate in the diet of caged minks was assessed by the commercial properties of the skins. The most important indicators are the thickness of the skin and the ratio of its layers, on which the duration of processing of raw materials during production operations and indicators of the physical and mechanical properties of the skins depend. Analysis of the obtained measurements made it possible to conclude that feeding with protein hydrolyzate led to an increase in the thickness of the skin of various topographic areas of mink skins. The maximum value of the epidermis thickness was observed on the rump part, the minimum - on the spinal region, while the maximum number of guard hairs was noted on the spinal part, the minimum - on the lateral part of the mink skins. Thus, the results obtained indicate the effectiveness of using a protein hydrolyzate to stimulate the reproductive function of minks and improve the commercial properties of animal skins.

Value Creation in Fisheries Supply Chain as A Role Model for Fish Protein Hydrolyzate Cluster Development

To increase the level of competitiveness in the maritime and fisheries industry in Indonesia, the creation of added value products, such as Fish Protein Hydrolyzate (FHP) would be essential to accelerate this mission. This value creation occurs along the fisheries supply chain, including fishermen, shippers, fish processing units, and industry. To assess the innovation maturity, the FHP machine was assessed with the Technology Readiness Level (TRL) and Innovation Readiness Level (IRL). The TLR was carried out by TRL-Meter and IRL was carried out by IRL-Meter. The data was collected by interviews and questionnaires with related stakeholders. The data assessed that the machine met the requirement for TRL level 9 and IRL Level 3. The recommendation for TRL 9 and IRL 3 has been conducted through a strategic partnership with a related state-owned enterprise. Because the FHP shows product competitiveness, gives value-added, and generates value creation in the fisheries supply chain, it could be a role model for the development of the FHP cluster in another location. However, the involvement of local and central governments still needs to be improved significantly. Furthermore, the government should build a conducive ecosystem for technology-based innovation in the country.

DIRECTIONAL PROTEOLYSIS OF SECONDARY RAW MATERIALS

For the food industry, technologies for processing secondary raw materials are of interest. Curd whey is a typical complex secondary bioproduct. It has a high acidity, so it is difficult to recycle. The scope of use of curd whey is limited. There are technologies for processing whey from cheese. In the manufacture of rennet cheese, whey is formed, which is successfully processed. The technology for processing whey from cheese can only partially be applied for processing whey from cottage cheese. In particular, the use of ultrafiltration can be used for the concentration of curd whey protein. The whey protein concentrate from cottage cheese can be hydrolyzed. Curd whey after proteolytic biocatalysis has a higher potential for use in the food industry The use of hydrolyzed whey rather than native is promising. According to studies of domestic and foreign scientists, peptides of medium length (3-10 kDa) have the highest biological value. However, during hydrolysis, a proteolytic process occurs, the consequence of which is the appearance of a bitter taste due to the formation of bitter amino acids. The aim of the study was to obtain a whey protein hydrolyzate with minimally altered sensory characteristics. The problem with whey protein hydrolysis is that a bitter taste appears during hydrolysis. The aim of the study was to obtain a whey protein hydrolyzate of curd whey. The resulting hydrolyzis should not have a bitter taste, and the length of its peptides should be medium. To obtain curd whey hydrolysates with harmonized sensory characteristics, an enzyme preparation from the group of fungal proteases produced by Aspergillus oryzae was selected. The experimental data made it possible to optimize the parameters of the hydrolysis process. The results of the study and analysis confirm that the whey protein hydrolyzate has minimal changes in organoleptic characteristics compared to native serum. In the hydrolyzate there is no bitterness in the taste and aftertaste. It has been proven that the resulting peptides are of medium size.

REVIEW: APPLICATION OF BROMELAIN ENZYMES IN ANIMAL FOOD PRODUCTS

This review focuses on the use of bromelain in various applications in animal products with the latest literature so that it can provide information on what parts of this enzyme can be applied. Bromelain is a protease enzyme found in stems (EC 3.4.22.32), leaves, crowns, fruit skins, fruit flesh (EC 3.4.22.33) and fruit tubers in pineapple. Bromelain has been exploited commercially in many applications in the food industry (baking industry), drinks industry (stabilizers in beer), tenders (meat), and pharmaceuticals (anti-tumorigenic agents). However, not all types of proteins can be hydrolyzed by bromelain, such as keratin which can only be hydrolyzed by keratinase, this is because the enzymes work specifically. In animal food products, bromelain is applied as a meat tenderizer, making of protein hydrolyzate products, cheese and also fish sauce product. The application of bromelain to animal food products has proven that hydrolyzed products using this enzyme can increase umami taste, which means that bromelain has great potential when applied to animal food products. Bromelain is useful in the processing of some animal food products because bromelain works specifically and is very active in animal protein such as milk, meat and collagen.