Characteristic of Protein Hydrolyzate of Snakehead Fish (Channa striata) Head by Using the Treatment of Different Bromelin Enzyme Concentration and Hydrolysis Time

Abstract

Snakehead fish (Channa striata) has fairly high protein content; hence it has the potential to be utilized as a fish protein hydrolyzate. Fish protein hydrolyzate has great benefits in a food sector; therefore in order to obtain functional food products from fish that meet the standards and to utilize snakehead fish head, then enzymatic hydrolyzate products are made using bromelin enzymes. The research was aimed to determine the physicochemical properties of protein hydrolysates of snakehead fish head. It uses a laboratory experimental using a Completely Randomized Design (CRD). The data obtained were analyzed using ANOVA with further testing to determine whether or not the value was influential with Tukey test. The treatment applied was the difference in protein hydrolyzate of snakehead fish head, i.e the weight of head meat of snakehead fish given the treatment of bromelin enzymes with different percentages (6, 8 and 10%) and with different hydrolysis times (8, 10 and 12 hours). The results of research showed that the best result of treatment were obtained on 10% bromelin enzyme by temperature hydrolysis of 600C for 8 hours with the criteria of a brownish-yellow protein hydrolyzate, and having a water content of 80.40 - 77.79 %, ash 0.65 - 0.12%, protein 21.11 - 18.49%, fat 0.84 - 0.65%, yield 52.22 - 43.69%, pH 7.0 - 6.7, brightness 29.93 -23.13.