The Optimization of Catfish Smart Flavor Production by Biduri and Papain Enzymatic Hydrolysis


Yuli Witono, Ardiyan Dwi Masahid, Maria Belgis, Zuida Amalina Rizky


Abstract


The consumption of Monosodium Glutamate with a large amount can lead to nerve cell damage to the brain so that natural ingredients substitute MSG is needed. In this research, we produced smart flavors from catfish through enzymatic hydrolysis by combining papain and biduri enzymes. The purpose of the study was to identify the influence of enzyme concentration and length of hydrolysis on the smart flavor characteristics and determine the best treatment to produce smart flavors. The parameters identified were color, yield, moisture content, dissolved proteins, degrees of hydrolysis, antioxidants, water binding ability, and emulsion stability. The results show the highest brightness are biduri and papain combination by 60:40 with one-hour hydrolysis. The highest dissolved protein is 50:50 combination with three-hour hydrolysis. In addition, antioxidant activity is marked in a combination of 50:50 with one-hour hydrolysis.


Full Text:

PDF

References


Bera, T., Kar, S., Yadav, P., Mukherjee, P., Yadav, S dan Joshi, B. 2017. Effects of Monosodium Glutamate on Human Health: A Systematic Review. World Journal of Pharmaceutical Sciences.

Olney, J. (1969). Brain Lesions, Obesity, and Other Disturbances in Mice Treated With Monosodium Glutamate. Science. 194, 719-721.

Adiyasa, I., Abdi, L. dan Fujiawati, R. 2016. Tingkat Pengetahuan Ibu, Peran Petugas Kesehatan dan Perilaku Penggunaan Penyedap Rasa Monosodium Glutamat (MSG) pada Masakan. Jurnal Kesehatan Prima, Vol. 10 (2): 1756-1766.

Witono, Y. 2014. Teknologi Flavor Alami. Surabaya: Pustaka Radja.

Fardiaz, S. 1992. Mikrobiologi Pangan I. Jakarta. Gramedia Pustaka Utama.

Sudarmadji, S., Haryono B. dan Suhadi. 1989. Analisa Bahan Makanan dan Pertanian. Yogyakarta: Liberty.

Adler, J. 1979. Determination of the Degree of Hydrolysis of Food Protein Hydrolysates by Trinitrobenzenesulfonic Acid. Journal ofAgricultural and Food Chemistry. 27 (6): 1256-1262.

Parkington. J. 2000. Food Chemistry and Technology: Chemical and Functional Properties of Oxidatively Modified Beef Heard Surimi Stored at 2oC. Food Sci, 65 (3): 428-433.

Brand, W., Cuvelier, M. E., & Berset C. 1995. Use of a Free Radical Method to Evaluate Antioxidant Activity. Lebensm. Wiss. u. Technol. Volume 28: 25-30.

Subagio, A. 2002. Characteristics of protein hydrolysate from tempe, Jurnal Teknologi & Industri Pangan, 8, 204-210.

Baehaki, A. 2015. Hidrolisat Protein Ikan Patin Menggunakan Enzim Papain dan Aktivitas Antioksidan Hidrolisatnya. JPHPI, 18(3):108-118.

Wu Hui-chun., Chen, H., and Shiau, C. 2003. Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Research, 36: 949-957.

Kurniawan, S., Lestari., dan Hanggita, S. 2012. Hidrolisat protein tinta cumi-cumi (Loligo sp.) dengan enzim papain. Fishtech, 1 (1): 41-54.

Wijayanti, I., Romadhon, Rianingsih, L. 2015. Pengaruh konsentrasi enzim papain terhadap kadar proksimat dan nilai rendemen hidrolisat protein ikan bandeng. PENA Akuatika Vol. 12 No. 1: 13-23.

GuoyanLiu, Wenqi Zhu, Jie Zhang, Dandan Song, Linwu Zhuang, Qi Ma, Xue Yang, Xiaofang Liu, Jixian Zhang, Huijuan Zhang, Jing Wang, Li Liang, Xin Xu. 2021 Antioxidant capacity of phenolic compounds separated from tea seed oil in vitro and in vivo. Food Chemistry (371). Doi: 10.1016/j.foodchem.2021.131122.

D.Spellman, E. McEvoy, G. O’Cuinn, R.J.Fitz Gerald. 2003. Proteinase and exopeptidase hydrolysis of whey protein: Comparison of the TNBS, OPA and pH stat methods for quantification of degree of hydrolysis. International Dairy Journal 13 (6): 447-453.

Winda Amilia, Andi Eko Wiyono, Dhifa Ferzia, Andrew Setiawan Rusdianto, Ida Bagus Suryaningrat, Nidya Shara Mahardika, Bertung Suryadarma. 2021. Physical, Chemical, and Sensory Characteristics of Frozen Salted Edamame During Storage at Room Temperature. International Journal on Food, Agriculture, and Natural Resources 2 (1): 9-8.




DOI: https://doi.org/10.46676/ij-fanres.v2i3.46

Refbacks

  • There are currently no refbacks.


E-ISSN : 2722-4066

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.