Preparation of Payus Fish Protein Isolate (Elops hawaiensis) with Different pH Methods
DOI:
https://doi.org/10.52046/agrikan.v17i1.2059Keywords:
Protein isolates, payus fish, different pH methodsAbstract
This research will be conducted in October-November 2023. The manufacture of protein isolates will be carried out at the Fisheries Product Processing Technology Laboratory, Department of Fisheries, Faculty of Agriculture, Sultan Ageng Tirtayasa University. Proximate and amino acid tests at the Integrated Laboratory, Bogor Agricultural University. Research on making payus fish protein isolate (Elops hawaiensis) with different pH methods has 2 stages, namely, preparation of raw materials and making payus fish protein isolate. Making payus fish protein isolate (Elops hawaiensis) with different pH methods is best at pH protein solubility pH 11. The resulting characteristic is a yield of 12.03%. Payus fish protein isolate has physical characteristics of functional properties of kamba density 0.65 g/mL, gel formation 2.5%, emulsion capacity 2.47 g/mL, low emulsion stability, oil absorption 1.20 g/mL, and water absorption 2.60 g/mL. The best chemical characteristics of payus fish protein isolate consist of water content of 21.59% (bb), ash content of 2.43% (bk), fat content of 8.78% (bk), protein content of 92.34% (bk), and carbohydrate content of 3.74% (bk). The resulting payus fish protein isolate has essential amino acid components that are quite complete so that it is categorized as a good food rich in nutritional sources. Payus fish protein isolate also contains aromatic amino acids, hydrophobic amino acids, and hydrophilic amino acids, which have the potential as antioxidants and payus fish protein isolate in studies that meet Food and Agriculture Organization standards.
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Ginting TB, Karnila L, Edison. 2019. Pengaruh PH Berbeda terhadap Titik Isoelektrik Isolat Protein Ikan Tembakul (Periopthalmus minutus). Skripsi. Pekanbaru: Universitas Riau. 71 hlm.
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Handayani A, Alimin, Rustia WO. 2014. Pengaruh Penyimpanan Pada Suhu Rendah (freezer -3°C) Terhadap Kandungan Air dan Kandungan Lemak Pada Ikan Lemuru (Sardinella longiceps). Jurnal Al-Kimia. 2(1): 64-75.
Haryati S, Munandar A. 2011. Pemanfaatan Limbah Tulang Ikan Payus (Elops hawaiensis) Sebagai Alternatif Sumber Kalsium Dalam Produk Bontot. Jurnal Penelitian Universitas Sultan Ageng Titayasa. 117-120.
Haryati S, Sukarno, Budijanto S, Prangdimurti E. 2020. Characterization of Functional Properties Catfish Protein Isolates (Clarias sp.). IOP Conference Series: Earth and Environmental Science. 404(1): 012031.
Haryati S, Sukarno, Budijanto S, Prangdimurti E. 2021. Kajian Sifat Fungsional Isolat Protein dan Kapasitas Antioksidan Hidrolisat Isolat Protein Ikan Lele. Disertasi. Bogor: Sekolah Pascasarjana, Institut Pertanian Bogor. 79 hlm.
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Huda N, Abdullah A, Salam AB. 2001. Functional Properties of Surimi Powder from Three Malaysian Marine Fish. International Journal of Food Science and Technology. 36(4): 401-406.
Indriastuti ATD, Setiyono, Erwanto Y. 2012. Pengaruh Jus Daun Sirih (Piper betle Linn) Sebagai Bahan Pracuring Terhadap Kualitas Mikrobiologis dan Sensoris Dendeng Ayam Petelur Selama Penyimpanan. Jurnal Agrinimal. 2 (2): 65-70.
Indriyani MS, Syaiful F, Lidiasari E, Pusvita D. 2020. Pengaruh Lama dan Suhu Pengeringan Terhadap Karakteristik Fisikokimia Tepung Beras Merah (Oryza nivara). Jurnal Ilmu dan Teknologi Pertanian. 4(2): 103-111.
Jiang J, Chen J, Xiong YL. 2009. Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes. Journal of Agricultural and Food Chemistry. 57(16): 7576–7583.
Jones A, Persaud S. 2010. Islet Function and Secretion’ Chapter 6 in Textbook of Diabetes, 4th Edition, ed. Holt RIG, Cockram C, Flyvbjerg A, Goldstein. BJ. Wiley-Blackwell. 1144 hlm.
Karnila R, Noor ML. 2019. Konsentrat, Hidrolisat dan Isolat Protein Ikan. Riau: UR Press Pekanbaru. 58 hlm.
Khattab RY, Arntfield SD. 2009. Nutritional Quality of Legume Seeds as Affected by Some Physical Treatments. 2. Antinutritional Factors. LWT-Food Science and Technology. 42 (6): 1113-1118.
Kudre T, Benjakul S, Kishimura H. 2013. Effects Of Protein Isolates from Black Bean and Mungbean on Proteolysis and Gel Properties of Surimi from Sardine (Sardinella albella). Food Science and Technology. 50(2):511-518.
Kusnandar, F, Adawiyah DR, Fitria M. 2010. Pendugaan Umur Simpan Produk Biskuit Dengan Metode Akselerasi Berdasarkan Pendekatan Kadar Air Kritis [Accelerated Shelf-Life Testing of Biscuits Using a Critical Moisture Content Approach]. Jurnal Teknologi dan Industri Pangan. 21(2): 117-122.
Laksono AD, Wulandari RD, Tumaji T, Rukmini R, Ipa M, Suharmiati S. 2024. Traditional Health Services Utilization in Disadvantage Areas in Indonesia. International Journal on Advanced Science, Engineering and Information Technology. 14(1): 231-236.
Lehninger DN. 1982. Lehninger Principles of Biochemistry. Worth Publishers: New York. 1328 hlm.
Mufarihat IK, Haryati S, Munandar A. 2019. Karakteristik Bontot dengan Kombinasi Daging Ikan Payus (Elops hawaiensis) dan Ikan Bulan-bulan (Megalops cyprinoides). Jurnal Pengolahan Hasil Perikanan Indonesia. 22(3): 476-482.
Mulia DS, Yulyanti E, Maryanto H, Purbamartono C. 2015. Peningkatan Kualitas Ampas Tahu Sebagai Bahan Baku Pakan Ikan Dengan Fermentasi Rhizopus oligosporus. Sainteks. 12(1): 10-20.
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22-05-2024
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Fatimah, F. Y., Haryati, S., & Aditia, R. P. (2024). Preparation of Payus Fish Protein Isolate (Elops hawaiensis) with Different pH Methods. Agrikan Jurnal Agribisnis Perikanan, 17(1), 278–292. https://doi.org/10.52046/agrikan.v17i1.2059
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Copyright (c) 2024 Fanny Yulianti Fatimah, Sakinah Haryati, Rifki Prayoga Aditia
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This work is licensed under a Creative Commons Attribution 4.0 International License.
