BRAMANTYO, LAKSITO (2023) OPTIMASI PROSES HIDROLISIS PROTEIN IKAN KEMBUNG (Rastrelliger sp.) DENGAN RESPONSE SURFACE METHODOLOGY (23dt199). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

	Text Laksito Bramantyo 23dt199.pdf Download (306kB)
	Text 1. Pendahuluan_compressed.pdf Restricted to Repository staff only Download (126kB) | Request a copy
	Text 2. Tinpus.pdf Restricted to Repository staff only Download (400kB) | Request a copy
	Text 3. Materi Metode.pdf Restricted to Repository staff only Download (528kB) | Request a copy
	Text 4. Hasil dan Pembahasan_compressed.pdf Restricted to Repository staff only Download (347kB) | Request a copy
	Text 5. Kesimpulan dan Saran.pdf Restricted to Repository staff only Download (339kB) | Request a copy
	Text Daftar Pustaka.pdf Restricted to Repository staff only Download (317kB) | Request a copy
	Text Lampiran.pdf Restricted to Repository staff only Download (501kB) | Request a copy

Abstract

ABSTRAK
(Laksito Bramantyo. 26030116120016. Optimasi Proses Hidrolisis Protein Ikan Kembung (Rastrelliger sp.) Dengan Response Surface Methodology. Putut Har Riyadi dan Romadhon)
Ikan Kembung (Rastrelliger sp.) merupakan ikan epipelagis yang banyak tersebar di Asia Tenggara. Ikan kembung memiliki kandungan protein yang tinggi (20,83%) dan lemak yang rendah (1,03%). Kandungan protein yang tinggi dan lemak yang rendah mengindikasikan ikan kembung baik sebagai bahan hidrolisat protein. Tujuan dari penelitian adalah untuk menentukan kondisi optimal (waktu, suhu, dan pH) hidrolisis secara enzimatik menggunakan Response Suraface Methodology. Proses hidrolisis secara enzimatik ini menggunakan Flavourzyme komersial. Optimasi Hidrolisat Protein Ikan Kembung menggunakan Box Behnken Design. Derajat Hidrolisis (DH) sebagai parameter optimasi diukur dengan menggunakan metode SN TCA. Berdasarkan penelitian yang dilakukan kondisi optimum tercapai pada pH 7, suhu 55oC, dan waktu 1 jam, dan nilai DH sebesar 17,7293% dengan perbandingan enzim terhadap substrat sebesar 4%. Model dari hidrolisis enzimatik termasuk model quadratic degan nilai desirability sebesar 1. Berdasakran uji asam amino yang dilakukan asam amino non esensial yang paling dominan adalah asam glutamat, asam amino esensial yang dominan adan asam amino lisin dan leusin.
Keywords: Optimasi, Ikan Kembung, Hidrolisis, Response Surface Methodology

ABSTRACT
(Laksito Bramantyo. 26030116120016. Optimization of Mackerel (Rastrelliger sp.) Fish Protein Hydrolysate Using Response Surafce Methodology. Putut Har Riyadi and Romadhon)
Mackerel (Rastrelliger sp.) was a widely distributed epipelagic species in South East Asia. Mackerel had a high amount nutrient such as protein (20,83 %) and low amount of fat (1,03 %). The high amount of protein and low amount of fat would allow it to be used as a material to produce a good protein hydrolysate. The aim of this study was to determine the optimal enzymatic hydrolysis conditions (time, temperature, and pH) using Response Surface Methodology (RSM). Mackerel Protein Hydrolysate (MPH) was prepared using commercial Flavourzyme. Optimization of MPH was performed by employing Box Behnken Design method of RSM. SN-TCA method was used to calculate the degree of hydrolysis (DH) which is the key parameter in hydrolysis reaction. Optimum hydrolysis conditions were obtained at pH 7, temperature 55oC and 60 minutes of process. Under these conditions the DH obtained was 17.7293 % with 4% enzyme to substrate ratio. The suggested model for the hydrolysis process was quadratic with the desirability factor of 1. The MPH was further assessed for its amino acid composition using High Performance Liquid Chromatography (HPLC). Based on the amino acid profile, the most dominant non
essential amino acid was glutamate acid and the dominant essential amino acids were lysine and leucine.
Keywords: Optimization, Mackerel, Hydrolysis, Response Surface Methodology

Actions (login required)

View Item