Kerong fish (Terapon jarbua) peptone production using papain enzyme as nitrogen source in bacterial media

Abstract

Terapon jarbua fish is a widespread species distributed mainly in the Indo-West Pacific region and occurs in shallow coastal waters, mangroves and freshwater. In West-Java of Indonesia, the consumption of T. jarbua was not bound to arouse interest, but otherwise the fish contain the important protein, such as peptone. Peptone is used to support the growth of bacteria as nitrogen source. The present study was aimed to optimize the fish peptone of T. jarbua using papain enzyme concentration and to characterize the fish peptone product. The parameter of fish peptone development was enzyme concentration (0.1-0.5%), temperature (50-65°C), hydrolysis time (4-7 h) and pH (5-8). The fish peptone product was characterized on the content of soluble protein, N-amino acid, AN/TN, and growth curve of Escherichia coli and Staphylococcus aureus. The optimum fish peptone production was obtained with 0.2% of papain enzyme pH 7 at 65°C for 4 hr. The soluble protein content was of 3,63 mg/ml, N-amino content 0.29%, and AN/TN 0.54%. Fish peptone of T. jarbua was more selective for E. coli than S. aureus.